This complete holiday dish from Chris Rogienski, executive chef at Supperland in Charlotte, N.C., features a Brookshire pork porterhouse with sweet potato gorgonzola purée, fried brussel sprouts, dried cherries, and a Cheerwine “beurre rouge.”
Ingredients
Sweet Potato Purée
- 1 sweet potato
- 3 tablespoons heavy cream
- 2 tablespoons gorgonzola
- Salt and pepper
Brussels Sprouts
- 1 bag brussels, halved
- Salt and pepper
- Dried cherries
Pork Porterhouse
- 1 cut of pork porterhouse
- Salt and pepper
Cherwine “Beurre Rouge”
- 3 tablespoons butter, divided
- 1 shallot, finely minced
- 1 tablespoon Lusty Monk Mustard
- 2 teaspoons Cheerwine Syrup
Instructions
Sweet Potato Purée
- Roast sweet potato at 350°F until fork tender
- Peel sweet potato
- Add heavy cream
- Add gorgonzola
- Season with salt and pepper to taste
- Whip until smooth
Brussel Sprouts
- Fry brussels in deep fryer at 350°F
- Season with salt and pepper to taste
- Sprinkle in dried cherries
Pork Porterhouse
- Brine pork in salt and pepper
- Roast pork until the internal temperature hits 140°F
- Remove from oven and let rest for 7 minutes
- Slice and serve on sweet potato puree
Cheerwine “Beurre Rouge”
- Add 2 tablespoons butter to saucepan
- Add shallot and sweat it out
- Add Lusty Monk Mustard
- Add Cheerwine Syrup
- Mount with remaining 1 tablespoon butter
- Pour on finished pork dish
