Seared Pork Tenderloin Over Smashed Yams

I went to another class at Marguerite Hendersons house. This was my favorite of the night and it is so quick!

2 pork tenderloins (about 3 pounds)

Rub:

1 Tbsp kosher salt

1 tsp fennel seeds

1 tsp black pepper

1 Tbsp Dijon mustard

2 Tbsp olive oil

2 Tbsp butter

1 lg. leek, thinly sliced lengthwise (white part only)

1 carrot, thinly sliced julienne

1/2 cup dried cherries

1/2 cup chicken stock

1/4 cup port wine

Combine ingredients for rub. Rub all sides of the pork with mixture. Heat a nonstick, oven safe skillet and sear the pork on all sides over medium heat, about 12 minutes total. Remove the pork from skillet and add the butter. Over low heat, stir in the leek, carrot, cherries and stock. Return pork to skillet and roast the pork in a 325 oven for 12-15 minutes per pound (about 30 minutes). Remove the pork to a serving platter and stir the port into the pan. Serve the pork thinly sliced with sauce over the meat on a bed of Smashed Yams.

Smashed Yams:

3 pounds yams, peeled and cut into 1" cubes

1 tsp kosher salt

2 oz butter

1/2 cup whipping cream

1 tsp ground cinnamon

zest of 1 orange

Cook the yams in enought water to cover with the salt. They should be fork tender. Drain. With a potato masher, smash in the butter, cream, cinnamon and orange zest. Taste for seasoning. Add more salt, if needed. Serve warm with pork tenderloins.