Grilled Pork Tenderloin with Parmesan Gratin Potatoes Courtesy Of: Sysco Corporation Grilled Pork Tenderloin with Parmesan Gratin Potatoes 4 Servings 1 Onion, thinly sliced 1 Tablespoon Olive oil, divided 6 Yukon Gold potatoes, peeled and thinly sliced 5 Prunes, diced 1/2 lb Parmesan cheese, grated 1/2 cup Heavy cream 4 portions (6 oz each) Pork tenderloin To taste Salt and pepper Apple Maple Pan Jus: 1 cup Apple Cider 1/2 cup Maple syrup Wilted Mustard Greens: 1 lb Cleaned mustard greens 4 Shallots, thinly sliced 4 Tablespoons Olive oil Season pork with salt and pepper. Grill 8 to 10 minutes per side until slightly pink in centre. Cover to keep warm.

Heat oven to 350 degrees F. Cook the onion in the olive oil until soft and set aside. In an 8 x 8-inch baking dish, layer about 1/3 of the potatoes. Top with a thin layer of onion, prunes, cheese and cream. Season with salt. Repeat layers until all ingredients are used.

Bake about 1 -1/2 hours or until top is dark golden brown and potatoes are tender. Cover loosely with foil after 45 minutes if browning too quickly.

Apple Maple Pan Jus:
Mix cider and syrup in a small saucepan. Simmer over low heat until reduced by half and mixture is thick and syrupy (about 15 to 20 minutes).

Wilted Mustard Greens:
In a large saute pan, cook shallots in 4 tablespoons of olive oil over very low heat until soft. Add the greens and cook until wilted.

Final Preparation:
Place a bed of greens on each plate. Cut 4-inch circles of potatoes and place over the greens. Slice and fan pork on top of the potatoes. Sauce the plate with the pan jus.