RECIPE: CHEF JAKE WOOD'S PECAN CRUSTED CHESHIRE PORK TENDERLOIN

Getting together for the holidays? If you need something delicious to “wow” a crowd, you’re in luck! Chef Jake Wood shares his recipe for Pecan Crusted Cheshire Pork Tenderloin.

Pecan Crusted Pork Tenderloin + Roasted Fingerling Sweet Potato + Purple Sweet Potato Purée + Apple Mustard 

For the Cheshire Pork Tenderloin: 

1 Heritage Farms Cheshire Pork tenderloin 
3 oz sorghum syrup 
2 oz pecan crumbles
Salt + Pepper taste 

Mark on grill then cook in oven on 350 for 15 minutes. Once done let sit for 1 minute and coat well with Sorghum Syrup using a basting brush. Once coated roll loin in pecan crumbles and season to taste. (Cut into 4-5oz portion as pictured).

For the Sweet Potatoes:

1 fingerling sweet potato 
1 oz white wine vinegar 
Salt + Pepper to taste 

Cook in oven for 45 minutes on 350 degrees F or until skin separates from the potato. Cut into quarters, long way, then place back in oven for 5 minutes. Once done toss with white wine vinegar and season to taste.

For the Purple Sweet Potato Purée:

1 medium purple sweet potato 
3 oz hot water 
2 oz scallions
Salt + Pepper to taste 

Cook potato in oven for 1 hour on 350 degrees F or until skin is separated and potato is soft all the way through. Split and eliminate the skin. Blend cooked potato with hot water and scallions until smooth.

For the Apple Mustard:

1 sweet apple 
3 oz whole grain mustard 
1 oz scallion 
1 oz sugar cane syrup 
Salt + Pepper to taste 

Cut apple from core and cook on grill until soft. Using a food processor, mix all ingredients and blend roughly until mixed well.

Smear one spoonful of purple sweet potato purée onto a plate of your choice. Place your pork loin portion slightly off center and use 3 roasted sweet potato spears to create a bit of elevation off the plate. Spoon a healthy portion of Apple Mustard onto the plate, nice and cozy beside your pork. Feel free to garnish however you’d like. Chef Jake uses begonias and pickled onions.