Ingredients
Roasted Pork Tenderloin with Gravy:
- Apple cider vinegar - 1 Tbsp
- Balsamic vinegar - 1 Tbsp
- Brown sugar - 1 Tbsp
- Dijon mustard - 1/2 tsp
- Salt - 1/2 tsp
- Cooking oil - 1/4 cup + 2 Tbsp
- Red onions - 1 , sliced
- Chard - 1 bunch , leaves torn, stems chopped into 1/2" segments
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb , chopped into 1/2" cubes (<a href="http://www.wildwoodfoods.com/products/meat-alternatives/listings/vacuum-pack" target="blank">Vacuum-packed</a> if you can find it)
- Pecans - 1/2 cup
Mashed Sweet Potatoes:
- Sweet potatoes - 1 1/2 lbs , peeled and cubed (the orange-fleshed ones)
- Milk - 1/2 cup (any type is fine)
- Butter - 2 Tbsp
Prep
- Make sauce - Whisk together vinegars, brown sugar, Dijon, salt, and first part of oil. (Can be done up to 5 days ahead)
- Onions / Chard / Tofu - Prep as directed. (Can be done up to 3 days ahead)
- Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Bring a saucepan of water to boil. Salt and then add in sweet potatoes. Cook until tender, 12 to 15 minutes. Drain and let them rest for ~5 minutes so that the liquid steams out.
- Heat a saute pan over medium-high heat. Add second part of cooking oil and then onions, chard stems, and tofu to heated oil. Saute for 3 to 5 minutes until tofu starts to get golden. Pour in sauce and saute until for another 6 to 8 minutes, until onions and chard stems are completely tender. Toss in chard leaves and pecans. Cook until chard leaves have wilted.
- Use a masher to mash sweet potatoes with milk and butter until you get the texture you want. Season to taste with salt and pepper. If you want them even sweeter, add your preferred sweetener (maple syrup would be great in this). Enjoy with your tofu and chard saute!
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