Rosemary and Garlic Marinated Pork Tenderloin

8 oz. Pork tenderloin, cleaned
1 oz. Sweet-and-sour prune sauce
3/4 oz. Rosemary / garlic paste
5 Prunes
4 oz. Garlic mashed potatoes
1/2 oz. Unsalted butter
3 oz. Wilted escarole

Method:
Rub pork tenderloin with Rosemary / Garlic paste. Roll tenderloin on grill and put into oven at 350F. Cook until medium-rare or medium. Set aside and rest for 5 minutes and slice. Add 1 ounce of sweet-and-sour prune sauce with 5 prunes and reduce by half. Add butter and mix well, Sauté escarole. Place sliced pork on escarole and coat with sauce and prunes. Serve with garlic mashed potatoes.

Rosemary / Garlic Paste
2 cups Olive oil
6 oz. Chopped garlic
8 oz. Rosemary, finely chopped
1 oz. Cracked black pepper

Method:
Pureé all ingredients in a food processor.

Sweet and Sour Prune Sauce
Ingredients:
2-2/3 cups Water
1 lb. Sugar
1/2 bottle Sherry vinegar
1 lb. Pitted prunes

Method:
Place all ingredients in a saucepan. Bring to boil and remove from stove.

Wilted Escarole
3 oz. Escarole, cleaned and cut
1/4 oz. Minced garlic
1/2 oz. Unsalted butter
1/2 oz. Olive oil
1 pinch Crushed red pepper

Method:
Over medium-high heat, add oil, garlic and crushed red pepper. Add escarole and butter. Toss until escarole is wilted.

Garlic Mashed Potatoes
8 peeled Russet potatoes
1/2 cup Roasted garlic puree
6 oz. Unsalted butter
6 oz. Scalded milk
Salt and butter to taste

Method:
Boil potatoes until tender, drain, let dry for 5 to 8 minutes and place in mixer. Pulse at high speed for 30 seconds. Add butter, roasted garlic puree, salt and pepper. Slowly add milk until smooth. Do not overwhip potatoes, or they will become very sticky and gummy.