From Show # 601

Planked Pork Tenderloin with Maple Mustard and Fennel

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Recipe By: ©2008 eric villegas

Serving Size: 2

Ingredients:

for the plank …

1 medium hardwood cooking plank or shingle, preferably from michigan

1/2 cup kosher salt, preferably from michigan

3 cups water, hot

for the maple mustard glaze …

1 tablespoon maple syrup grade b, preferably from michigan

1 tablespoon dijon style mustard, preferably from michigan

2 teaspoons fennel seeds, crushed

1 tablespoon roasted garlic puree, see page xxx

1 teaspoon fresh thyme leaves, chopped

1/2 teaspoon sea salt, or to taste

1/2 teaspoon black pepper, or to taste

1 1 pound whole pork tenderloin, trimmed

1 bunch fresh thyme sprigs, to line the plank

1 large sweet potato, peeled and thinly sliced

2 tablespoons roasted garlic oil, see recipe

kosher salt, preferably from michigan

black pepper, to taste

Directions:

For the plank …

Dissolve the salt in the hot water and in an appropriate sized container cover the plank with the hot salt water mixture. If you need more water simply increase the ratios of salt to water and cover. Place a heavy jar or similar to weigh down the plank to keep it submerged. Let the plank soak for at least 3 hours. When ready to cook remove the plank and discard the water. Blot the plank dry and with a paper towel and rub the surface of the plank thoroughly with the garlic oil.

For the maple mustard glaze …

In small bowl, mix all ingredients thoroughly. Rub the entire pork tenderloin with 3/4's of the maple mustard mixture and reserve.

Preheat your oven or outdoor grill to 400 degrees.

Place the soaked plank oiled side up in the center of the oven or grill (if using a grill place the plank on indirect heat to prevent fire) and heat or "cure" the plank for 15-20 minutes (10-15 if using a shingle) or until the plank is hot and fragrant.

Carefully remove the hot plank from the oven/grill and line the center with the fresh thyme sprigs. Top the thyme with the pork. Arrange potatoes around the pork by "shingling" or overlapping the slices evenly on both sides. Drizzle any remaining glaze over the pork. Likewise drizzle the olive oil over the sweet potato slices and lightly season with the salt and pepper.

Return the plank to the oven or grill and roast about 25 minutes or until pork is still slightly pink in the center (internal temperature of meat should be 155 degrees F. on meat thermometer) and potatoes are tender and lightly browned.

Transfer pork to cutting board and allow to rest for 10 -15 minutes. If the potatoes aren't tender when the pork is done return the plank with the potatoes to the oven or grill for a few minutes to finish cooking while the meat rests.

Thinly slice the rested pork and "shingle" or overlap the slices back to its original position and serve immediately on the cooking plank for a rustic and aromatic presentation.