Vanadium

• 1 (10 oz) Pork Tenderloin
• 1 Cedar Plank
• 10 oz Fingerling Potatoes
• 3 oz Pineapple
• 1 Red Onion
• 1 Lime
• 1 Jalapeno Pepper
• 8 g Fresh Basil
• 3 oz Baby Field Greens
• 1 oz Maple Syrup
• 1 oz Grainy Dij on Mustard
• ½ oz Apple Cider Vinegar

Smoky Herb Spice Mix:

• 1 g Dried Rosemary
• 1 g Smoked Paprika

1. Marinate the pork tenderloin
   Read the entire recipe card.
   Preheat the oven to 450°F. Start preparing the recipe when the oven comes to temperature.
   On a large tray or in the sink, soak the cedar plank in water until needed.
   Halve and small dice the red onion.
   In a large bowl, mix the maple syrup, Smoky Herb Spice Mix, ¾ of the grainy Dijon mustard and ¼ of the red onion.
   Season with salt and pepper.
   Dry the pork tenderloin with paper towel and add to the marinade, turning to coat.
   Set aside to marinate.
2. Prepare the ingredients
   While the pork marinates, wash and dry all produce.
   Small dice the pineapple.
   Roughly chop the basil.
   Halve the fingerling potatoes.
   Halve the lime.
   Remove the seeds and small dice the jalapeno pepper.
3. Roast the potatoes and pork tenderloin
   Prepare a parchment lined baking sheet:
   In a large bowl, add the fingerling potatoes and 2 tsp of oil. Season with salt and pepper and toss to coat.
   Arrange the potatoes on ½ of the sheet.
   Place the cedar plank on the sheet and top with the pork tenderloin.
   Scoop any remaining marinade over top.
   Roast for 25-30 min, until the potatoes are tender (and the pork reaches 160°F).
4. Mix the pineapple relish
   While the pork roasts, in the bowl used for the potatoes, add the pineapple, basil, juice from the lime, jalapeno pepper and remaining red onion to taste. Season with salt and mix to combine.
5. Toss the salad and serve
   In a large bowl, mix the apple cider vinegar, remaining grainy Dijon mustard and 2 tsp of oil.
   Add the baby field greens and toss to coat.
   Plate the pork with the pineapple relish on top. Serve the potatoes and salad alongside.
   Enjoy!

* Chef's tip:
You can also grill the pork for a summery finish! Preheat the barbecue to medium, then prepare the pork. Cook the cedar-planked pork tenderloin for 20-30 minutes (or until the pork reaches 160.F). Take care when opening the barbecue lid and stand back to avoid any resulting smoke.