SYSCO Cookbook

Sysco CookbookGrilled Pork Tenderloin withParmesan an Gratin PotatoesoesChef Seth Bixby DaughertyYield: 4 servings1 onion, thinly sliced1 T. olive oil, divided6 Yukon Gold potatoes, peeled and thinly sliced5 prunes, diced1/2 lb. Wisconsin Antigo Stravecchio Parmesancheese, grated1/2 c. heavy cream4 portions (6 oz. each) pork tenderloinSalt and pepper to tasteSeason pork with salt and pepper. Grill 8 to 10minutes per side until slightly pink in center.Cover to keep warm.Heat oven to 350°F. Cook the onion in the olive oiluntil soft and set aside. In an 8 x 8-inch baking dish,layer about 1/3 of the potatoes. Top with a thin layerof onion, prunes, cheese and cream. Season with salt.Repeat layers until all ingredients are used.Bake about 1-1/2 hours or until top is dark goldenbrown and potatoes are tender. Cover loosely with foilafter 45 minutes if browning too quickly.Apple Maple Pan Jus1 c. apple cider1/2 c. maple syrupMix cider and syrup in a small saucepan. Simmerover low heat until reduced by half and mixture isthick and syrupy (about 15 to 20 minutes).Wilted Mustard Greens1 lb. cleaned mustard greens4 shallots, thinly sliced4 T. olive oilIn large sauté pan, cook the shallots in 4 T. ofolive oil over very low heat until soft. Add thegreens and cook until wilted.Final Preparation: Place a bed of greens on eachplate. Cut 4-inch circles of potatoes and placeover the greens. Slice and fan pork on top of thepotatoes. Sauce the plate with the pan jus.18 SYSCO TODAY Winter 2008