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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

Brussel 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

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