Tennessee Pork with Greens

Name: Tennessee Pork with Greens
Yield: Serves 4
Cuisine: US & Canada, Southern
Ingredients: 4 slices, bacon, chopped fine; 2 , pork tenderloins (1 1/2 to 2 pounds total), cut crosswise into 1 1/2-inch pieces; , Salt and pepper; 2 , garlic cloves, minced; 2 pounds, Swiss chard, curly-leaf spinach, or beet greens, stemmed and chopped; 4 teaspoons, cider vinegar; 1/3 cup, bourbon; 2 tablespoons, brown sugar; 2 tablespoons, unsalted butter, cut into 2 pieces; 1 tablespoon, Dijon mustard

2 comments

Appears in Cook's Country February/March 2011

Braised ham hocks and collard greens are great—if you have hours to prepare them, that is.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

We opted for pork tenderloin medallions for our Tennessee Pork with Greens, which cooked much faster than ham hocks. A few slices of bacon added smoky flavor to the otherwise bland tenderloin. When it came to the greens, we found that Swiss...

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