INGREDIENTS
6 six-ounce pork tenderloins
18 baby carrots, peeled
1/4 cup Bella Verdi Farms micro greens

Apple Mustard Glaze
1 cup apples, finely diced
1 cup whole-grain mustard
2 tablespoons shallots, chopped
2 tablespoons chives, chopped

Creamed Red Potatoes
3 pounds medium-size red potatoes
1/2 cup sour cream
Salt and pepper to taste

Golden Raisin Demi-glace
5 garlic cloves, chopped
3 shallots, chopped
5 bay leaves
1 bottle red wine (750 ml)
2 cups veal demi-glace
2 cups golden raisins

DIRECTIONS
To prepare the apple mustard glaze, sweat the shallots in a little oil. Remove from heat and add the remaining ingredients.
Put the potatoes (keep whole and skin on) in a pot of water and boil until they can be easily pierced with a fork (approximately 20-30 minutes after water begins to boil). When done, add the sour cream, salt and pepper, and smash the potatoes with a whisk.
To prepare the raisin demi-glace, sweat the garlic and shallots in a pot with a little oil, then add the wine and bay leaves--simmer until there is only a 1/4 cup of wine remaining and strain. Now add the veal demi-glace and golden raisins (bring to a simmer for five minutes).
Sear the pork tenderloins in a pan and place in an oven at 350 degrees F for about five minutes, then remove. Coat the pork tenderloins with the apple-mustard glaze and place back in the oven until the desired doneness (approximately 10 minutes for medium). While the pork is cooking, blanch the carrots in boiling water (approximately five minutes).
To assemble, put a spoonful of potatoes in the middle of the plate and place the baby carrots on top. Slice the pork tenderloin and arrange atop the carrots. Ladle the sauce over the pork and then place the Bella Verdi Farms micro greens on top.