Pork Tenderloin is marinated overnight in soy, bourbon and honey and then roasted in the oven until tender and caramelized. Sweet potatoes are roasted with salt and pepper and tossed in a creamy dressing with herbs, celery and green onion and finished with some crumbled bacon. The salad is a mix of romaine and green leaf lettuce and dotted with goat’s cheese, blueberries, peach, red onion and pistachios and then dressed with a rosé balsamic dijon dressing.
To serve: either serve the pork room temp or warm slightly to ensure moisture. Stir up the sweet potato salad and serve along side the green salad that has been tossed with the dressing. Make sure to give the dressing a good shake before using as the homemade vinaigrette will separate as it sits.