Tennessee Pork with Greens

Tennessee Pork with Greens
Yield
4
Yield
4
Tennessee Pork with Greens
Yield
4
Yield
4
Ingredients
  • 5slices baconchopped fine
  • 1 1/2 pounds pork tenderloincut crosswise into 1 1/2-inch pieces, 1 1/2 to 2total
  • A/N Salt and pepper
  • 4each garlic clovesminced
  • 1 1/2 pounds collard greensleaves stripped from stalk and chopped
  • 1/4 cup cider vinegar
  • 1/3cup bourbon
  • 1cup chicken stock
  • 3tablespoons brown sugar
  • 2tablespoons unsalted buttercut into 2 pieces
  • 1tablespoon Dijon mustard
Yield:
Instructions
  1. Cook bacon in dutch over medium heat until crisp, about 6 minutes. Transfer bacon to paper towel–lined plate. leaving fat in the pan.
  2. Pat pork dry with paper towels and season with salt and pepper. Cook pork in bacon fat over medium-high heat until well browned all over and meat registers 145 degrees, about 10 minutes. Transfer to platter and tent with foil.
  3. Add greens to the pan and cook until greens are beginning to wilt, about 1 minute. Add garlic and cook until fragrant, about 30 seconds. Stir in bacon, vinegar, bourbon, chicken stock, and brown sugar and cook covered for 20-30 minutes until the greens are tender. Be sure to add more liquid if needed.
  4. Add the pork and continue to cook for another 5 minutes. Season with salt and pepper. Off heat, whisk in butter and mustard. Pour sauce over pork. Serve with greens.