PONTIAC TRAIL PIG POWDER

Pontiac Pork tenderloin medallions, beer & whole grain mustard redux.  Mashed sweet potato. 

INGREDIENTS: 

• 1 pork tenderloin, about one pound, sliced into 1 ½ inch medallions

• 3 large shallots, sliced

• 1 cup mushrooms, of your choice

• 2 tbsp olive oil

• 2 tbsp whole grain Dijon-style mustard

• ½ bottle dark beer of your choice

• 1 cup chicken stock

• 2 stems fresh thyme

• 2 tbsp butter

• 2 medium sweet potatoes

• ½ cup sour cream

• Kosher salt

• Freshly cracked black pepper

• 2 tablespoons PONTIAC TRAIL PIG POWDER

INSTRUCTIONS:

Pork-

• Cut pork tenderloin into medallions 2 inches thick. Dust with kosher salt and pontiac trail pig powder. Let sit for 20-30 minutes. Brush or spray with olive oil 

• Brown pork medallions on both sides, about 5-6 minutes total. Keep in mind you are not fully cooking them now. 

• Remove pork. Set aside, but keep warm. 

• Add one tablespoon of butter to the same pan. Add shallots and mushrooms to melted butter. Saute for 2-3 minutes until shallots are translucent and mushrooms are soft. 

• Deglaze with 6 oz dark beer. Bring to a simmer; scrape up browned bits from the bottom of the pan.

• Add chicken broth to skillet. Whisk in mustard. Drop in thyme stems. Bring back to a simmer. 

• Turn heat to low. Cook about 3-4 minutes longer until reduced and thickened. 

• Add pork medallions back to the pan. Cook for 2 minutes in sauce.  

Sweet potatoes-

• Roast sweet potatoes for an hour. 

• Remove skin from potatoes. 

• Rice sweet potato flesh. 

• Whisk in sour cream and butter. Season to taste, adding a little PTP to the mash.