Tennessee Pork With Greens(Cook's Country)

• 4 slices bacon, chopped fine
• 2 pork tenderloin, cut crosswise into 1 1/2-inch pieces (1 1/2 to 2 pounds total)
• salt and pepper
• 2 garlic cloves, minced
• 2 lbs swiss chard, curly-leaf spinach or 2 lbs beet leaves, stemmed and chopped
• 4 teaspoons cider vinegar
• 13 cup Bourbon
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter, cut into 2 pieces
• 1 tablespoon Dijon mustard

1. 1.
2. Cook bacon in large skillet over medium heat until crisp, about 6 minutes.
3. Transfer bacon to paper towellined plate.
4. Pour off fat, reserving 3 tablespoons.
5. 2.
6. Pat pork dry with paper towels and season with salt and pepper.
7. Cook pork in 2 tablespoons bacon fat over medium-high heat until well browned all over and meat registers 145 degrees, about 10 minutes.
8. Transfer to platter and tent with foil.
9. 3.
10. Add remaining fat and garlic to now-empty skillet and cook over medium heat until fragrant, about 30 seconds.
11. Stir in half of greens and cook, covered, until greens are beginning to wilt, about 1 minute.
12. Add remaining greens and cook until tender, about 5 minutes.
13. Stir in bacon and 2 teaspoons vinegar.
14. Season with salt and pepper and transfer to plate.
15. 4.
16. Add bourbon, brown sugar, and accumulated pork juices to now-empty skillet and cook until thickened, 2 to 3 minutes.
17. Off heat, whisk in butter, mustard, and remaining vinegar.
18. Pour sauce over pork.
19. Serve with greens.

bacon, pork tenderloin, salt, garlic, swiss chard, cider vinegar, bourbon, brown sugar, unsalted butter, mustard

Taken from www.food.com/recipe/tennessee-pork-with-greens-cooks-country-488183 (may not work)