Thanks to www.winerychefs.com

• 2 teaspoons olive oil
  
• 2 to 3 pounds pork tenderloin, trimmed and cleaned
  
• 1 cup bacon, diced
  
• 1 onion 1/4" thin slices
  
• 2   granny smith apples 1/4" thin slices
  
• 2 yukon gold potatoes peeled and quartered
  
• 2 fresh sprigs thyme
  
• 2  sage leaves
  
• 2 teaspoons caraway seeds
  
• 1 cup chicken stock
  
• salt and pepper
  

Preheat the oven to 275F.  In a deep side saute pan over high heat add the olive oil. Season the pork tenderloin generously with salt and pepper and sear the pork on all sides.  Once the meat is browned well on the outside, but not cooked through remove it from the pan onto a plate.  Reduce the heat to medium and add the bacon to the pan.  Cook the bacon until its crisp, then drain off half of the oil.  Add the onions and cook until them until they are soft.  Add the apples and potatoes to the pan and mix the ingredients together.  Place the pork back in the pan, gently pushing the tenderloins down into the ingredients. Add the thyme, sage, caraway seeds, chicken stock to the pan and season well with salt and pepper. Cover the pan with a lid, place the pan in the oven to cook for 45 minutes until the pork tenderloin has achieved an internal temperature of 140F.  Remove the pan from the oven and allow the meat to rest in the pan with all the juices for 15 minutes.

To serve remove the meat from the pan onto a cutting board and slice.   Stir the vegetable mixture, remove the thyme and sage. Taste for seasoning, if it's needed add more salt and pepper.  Lay out the plates and place a generous spoonful of vegetables and top with 4 to 5 slices of pork.

Serves Four

• 1 tablespoon butter
  
• 1 onions, peel and diced
  
• 2 stalks celery, diced
  
• 4 ears fresh shucked corn, cut off the cob
  
• 1 teaspoon cumin
  
• 2 teaspoons salt
  
• 1 teaspoon white pepper, ground
  
• 2 cups chicken stock
  
• 2 poblano chiles, roasted, peeled and sliced
  
• 4 ounces crumbled queso fresco (can substitute feta cheese, goat cheese etc.)
  
• 1 tablespoon extra virgin olive oil
  
• 1 tablespoon cilantro, chopped
  

In a soup pot over medium heat add the butter until it melts. Add the onions, celery and cook until they are soft, almost translucent. Add the corn and cook for 3 minutes.  Add the cumin, salt and pepper and cook for  2 minutes longer, stirring often.  Add the chicken stock and bring  the broth to a simmer.  Cook the soup for 10 minutes and remove from the pan the heat.  Allow the soup to cool before blending. In a blender puree the soup on the highest speed.  Once pureed pass the soup through a fine mess strainer back into a clean soup pot. Warm the soup to a simmer and taste for seasoning. 

If needed add more salt and pepper to taste.

To serve ladle equal portions into the soup bowls, garnish the soup with chiles, queso fresco, a drizzle of olive oil and chopped cilantro.

Thanks to www.winerychefs.com

• 1 onion, quartered
  
• 2 tablespoons dijon mustard
  
• 1 tablespoons olive oil
  
• 1 teaspoon  thyme leaves
  
• 1 teaspoon rosemary leaves
  
• 1 teaspoon parsley leaves
  
• 1 teaspoon sage leaves
  
• 2 teaspoons  black pepper
  
• 4  Pork chops, bone on, center cut
  
• salt and black pepper

Combine the onion, mustard, herbs, olive oil, and black pepper in a food processor and puree.  Place the pork chops in a deep sided dish, add the marinade covering the meat evenly.  Store the pork chops overnight in the refrigerator.

Light the grill.  Remove the pork chops from the refrigerator and scrap off all the marinade.  Rub the grill with oil and proceed to grill the pork chops. Grill the chops for

5 to 7 minutes a side until done. When the pork chops are done season them well with salt and pepper.