Pork Tenderloin with Apple Cider Sauce

Sweet Potato Purée

1. Preheat the oven to 425°F. Place the sweet potatoes on a foil-lined baking sheet and bake for 45 to 60 minutes, or until tender.
2. When cool enough to handle, remove the skins and transfer the flesh to a food processor.
3. Heat the buttermilk and milk together until just warm.
4. With the processor running, slowly add the warm milk mixture and butter until the potatoes are smooth and creamy.
5. Season with the salt and black pepper. Transfer to a saucepan, cover, and keep warm over low heat.

Pork Tenderloin and Apple Cider Sauce

1. Reduce the oven temperature to 350°F.
2. Combine the garlic, rosemary, salt, and pepper to form a paste. Rub evenly over the pork tenderloin.
3. Heat the canola oil in a roasting pan or oven-safe skillet over medium-high heat. Sear the pork on all sides until lightly browned.
4. Transfer to the oven and roast for 20 to 30 minutes, or until the pork reaches an internal temperature of 145°F. Let rest for 10 minutes before slicing.
5. Place the roasting pan over medium-high heat. Add the apple cider, apple cider vinegar, and beef stock, scraping up any browned bits from the bottom of the pan.
6. Simmer until the sauce has reduced by about half. Season with additional salt and pepper, if needed.

Frizzled Collards

1. Stack several collard leaves, roll tightly, and slice into very thin ribbons.
2. Heat the oil to 350°F in a deep saucepan.
3. Fry the collards in small batches for 30 to 45 seconds, until crisp and lightly translucent.
4. Drain on paper towels and season immediately with the kosher salt.

To Serve

1. Spread the sweet potato purée onto each plate. Arrange slices of pork tenderloin over the purée, spoon the apple cider sauce over the pork, and garnish with the frizzled collards.