Nightowl
Registered
SERVES 4
4 SLICES OF BACON, CHOPPED FINE
2 PORK TENDERLOIN (1 ½ TO 2 LBS TOTAL), CUT CROSSWISE INTO 1 ½ INCH PIECES
SALT AND PEPPER
2 GARLIC CLOVES, MINCED
2 LBS SWISS CHARD, CURLY LEAF SPINACH, OR BEET GREENS, STEMMED AND CHOPPED
4 TSP CIDER VINEGAR
½ C. BOURBON
2 TBSP BR. SUGAR
2 TBSP UNSALTED BUTTER, CUT INTO 2 PIECES
1 TBSP DIJON MUSTARD
1. Cook bacon in large skillet over med-heat until crisp, about 6 minutes. Transfer bacon to paper towel-lined plate. Pour off fat, reserving 3 tbsp
2. Pat pork dry with paper towels and season with salt and pepper. Cook pork in 2 tbsp bacon fat over med high heat until well browned all over and meat registers 1445 degrees. About 10 minutes. Transfer to platter and tent with foil.
3. Add remaining fat and garlic to now empty skillet and cook over med heat until fragrant, about 30 seconds. Stir in half of greens and cook, covered, until greens are beginning to wilt, about 1 minute. Add remaining greens and cook until tender, about 4 minutes. Stir in bacon ad 2 tsp vinegar. Season with salt and pepper and transfer to plate.
4. Add bourbon, brown sugar, ad accumulated pork juices to now empty skillet and cook until thickened, 2 to 3 minutes. Off heat, whisk in butter, mustard, and remaining vinegar. Pour sauce over pork. Serve with greens.
4 SLICES OF BACON, CHOPPED FINE
2 PORK TENDERLOIN (1 ½ TO 2 LBS TOTAL), CUT CROSSWISE INTO 1 ½ INCH PIECES
SALT AND PEPPER
2 GARLIC CLOVES, MINCED
2 LBS SWISS CHARD, CURLY LEAF SPINACH, OR BEET GREENS, STEMMED AND CHOPPED
4 TSP CIDER VINEGAR
½ C. BOURBON
2 TBSP BR. SUGAR
2 TBSP UNSALTED BUTTER, CUT INTO 2 PIECES
1 TBSP DIJON MUSTARD
1. Cook bacon in large skillet over med-heat until crisp, about 6 minutes. Transfer bacon to paper towel-lined plate. Pour off fat, reserving 3 tbsp
2. Pat pork dry with paper towels and season with salt and pepper. Cook pork in 2 tbsp bacon fat over med high heat until well browned all over and meat registers 1445 degrees. About 10 minutes. Transfer to platter and tent with foil.
3. Add remaining fat and garlic to now empty skillet and cook over med heat until fragrant, about 30 seconds. Stir in half of greens and cook, covered, until greens are beginning to wilt, about 1 minute. Add remaining greens and cook until tender, about 4 minutes. Stir in bacon ad 2 tsp vinegar. Season with salt and pepper and transfer to plate.
4. Add bourbon, brown sugar, ad accumulated pork juices to now empty skillet and cook until thickened, 2 to 3 minutes. Off heat, whisk in butter, mustard, and remaining vinegar. Pour sauce over pork. Serve with greens.
