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Grilled Pork Tenderloin with Raisin-Caper Salsa Verde and Velvety Mashed Potatoes

Yield: 4-6 Servings

Grilled Pork Tenderloin
Ingredients:

2 pork tenderloins, approx 3 pounds total
1/4 cup extra-virgin olive oil
1/4 cup pork spice rub
Sea salt and freshly ground black pepper

Directions:

Lay the tenderloin out on your board and drizzle with a little olive oil and smear evenly all over.
Season all over with spice mixture.
Put the pork in the pan and cook, turning to brown all sides, until crusty on the outside.
Place pan in the oven for 10-15 minutes.
Remove from pan let rest for a few minutes before slicing into thick pieces.

Raisin-Caper Salsa Verde

Ingredients:

1 cup golden raisins, roughly chopped
1/2 cup washed, salted button capers (regular capers fine if button
not available), roughly chopped
1/2 cup finely chopped shallots
2 cups flat leaf parsley, roughly chopped
1 lemon, juice plus a pinch of grated rind
kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 cup of crumbled goat cheese

Directions:

Re-hydrate raisins by pouring boiling water over them and leave for 1 hour to re-hydrate. Drain and chop.
Combine all ingredients except goats cheese in a food processor and process until combined but it still has a lot of texture.
Fold in goat cheese ,wet with extra-virgin olive oil and season to finish.

Velvety Mashed Potatoes

Ingredients:

1 cup heavy cream
4 tablespoons unsalted butter
3 large Yukon gold potatoes
Kosher salt
Freshly ground black pepper
1/4 cup olive oil, optional

Directions:

Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
Put the potatoes in a medium saucepan with cold water to cover.
Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender.
Drain and peel skins off. Pass the potatoes through a food mill or a ricer into a large mixing bowl.
Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth.
Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.