1 pork tenderloin
herbs de provence
olive oil
coarse sea salt
cracked pepper
1/4 C whiskey, brandy, or other liquor
1 bunch collard greens
deli/rustic mustard
dry mustard powder
cider vinegar
macadamia or olive oil
1/4 C walnuts
home made apple sauce or chunky store bought

Heat oven to 350. After trimming,coat tenderloin in olive oil, sea salt, pepper, and generous herbs de provence. Roast for 20-30 minutes or until firmed but not unresponsive to a squeeze with tongs. Add the liquor and put back in oven 5 more minutes.

While pork is roasting, in a large pan heat 2 T macadamia oil (olive oil if you must) to medium/medium low heat. Add to it 2-3 T mustard, plus 1-2 tsp mustard powder, salt, pepper, and 1-2 T cider vinegar.  Blend it together with a spoon or whisk, then add trimmed, cut, clean collards. Cook until tender, 15 minutes, reducing heat at end so as not to brown them. Add walnuts shortly before serving.

Serve on top of heated home made apple sauce (store bought if you must), in thin slices, with the collards.

Wine: A spicy red such as a tempranillo or other spanish or sicilian red would be great.