Bart's Recipes
Peel the sweet potato, cut it into chunks, and boil in salted water for fifteen minutes until tender. Drain and let them steam dry in the open pan on the heat for a minute; mashing wet chunks makes them sticky. Mash them with half of the butter and the mustard until smooth, and keep warm.
Remove the pork tenderloin from the refrigerator half an hour before cooking and pat it dry. Season all over with salt and pepper. Heat one tablespoon of olive oil in a frying pan and sear the meat over high heat for three minutes until browned all over. Turn the heat down, add the remaining butter and the thyme, and cook the tenderloin for another eight to ten minutes, turning regularly and basting with the melted butter. Then, let it rest under foil for five minutes: resting allows the juices to redistribute so they stay in the meat when sliced instead of running all over the cutting board.
Meanwhile, cut the fennel into thin wedges, the apple into wedges, and the shallot into half-rings. Heat the remaining olive oil in the empty meat pan and sear the fennel for five minutes. Add the shallot and apple, deglaze with the apple cider vinegar and chicken stock, and let it simmer gently for ten minutes until the fennel is tender and the liquid has reduced to a glossy glaze.
Slice the pork tenderloin and serve on the mash with the fennel and apple on the side. Spoon the resting juices over the top.
