Grilled Pork Tenderloin with Sage Maple Glaze and Roasted Vegetables on Wilted Greens

• 3 pork tenderloins, about 1 pound each
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 clove garlic, minced
• 1/3 cup butter, melted
• 1/3 cup maple syrup
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh sage (or 2 teaspoons dried)
• 1 tablespoon red wine vinegar

Assorted vegetables cut into large pieces for grilling (onion wedges, halved leeks, steamed and peeled baby beets, red and yellow bell peppers, sliced zucchini etc.)

Boiled or roasted tiny new potatoes

• 2 shallots
• 2 cloves garlic
• 3 tablespoons canola oil
• 12 cups beet, turnip and/or kohlrabi greens or chard, trimmed of tough stems
• 1/2 cup chicken stock
• 2 tablespoons balsamic vinegar
• 1 tablespoon tamari or soy sauce

Combine salt, white pepper, garlic, butter, maple syrup, Dijon, fresh sage and vinegar in food processor and whirl until smooth. Place pork in a shallow pan and pour half of the marinade over top. Cover and marinate in refrigerator for 30 minutes. Toss the sliced vegetables with some of the remaining marinade.

Remove pork from marinade and discard marinade. Pre-heat the grill to medium high heat and lay the vegetables on one side of the grill. Turn the vegetables and baste them with marinade as they brown and begin to char.

Quickly sear tenderloins on all sides. This will take 2-3 minutes. Reduce heat to medium and grill pork over indirect heat until cooked through and still pink inside to an internal temperature of 140-150E F, or about 20 to 30 minutes, brushing with reserved marinade every 10 minutes to form a nice glaze. The pork should still be slightly pink inside.

To make the wilted greens, mince shallot and garlic and saute in canola oil in a large saute pan until softened, about 5 minutes. Wash the greens well and remove the stems. Roll leaves and slice. Add them to the saute pan in batches, stirring just until greens begin to wilt and turn bright green. Add stock, vinegar and tamari. Simmer over medium-high heat until almost all the liquid has evaporated and the greens are tender.

Remove pork tenderloin from grill and let rest, covered, for 5 minutes before cutting into thick pieces. Present the pork slices on individual serving plates, each portion atop a mound of wilted greens and surrounded by grilled vegetables and steamed new potatoes. Reheat any of the remaining marinade to boiling and drizzle a little over the pork.

Serves 8