Instructions

1. 1 Trim excess fat and silverskin from pork tenderloins and cut into 1-inch cubes.
2. 2 Season with salt and black pepper, then sear the cubed pork in a sauté pan with vegetable oil.
3. 3 When pork is golden brown, add onion, garlic and RC Ginger Puree.
4. 4 Sauté until onion is transparent, remove pan from heat and deglaze with sherry.
5. 5 Reduce sherry by ½ the volume then add cider, prepared RC Hunter Sauce, butternut squash, dried apples and cranberries.
6. 6 Cover and braise in 350°F oven for 1-1½ hours until pork is tender.
7. 7
8. 8 While pork filling is cooking, prepare Sweet Potato and Pecan Crust.
9. 9 Wash the sweet potatoes and cook in a pot with enough water to cover and one teaspoon salt. Cook until potatoes are fork tender.
10. 10 While the potatoes are cooking, simmer milk, ¼ teaspoon salt, butter, sugar and vanilla extract together.
11. 11 Peel skin from boiled sweet potatoes and mash.
12. 12 Blend milk mixture, RC Harvest Vegetable Base, egg, finely chopped pecans and RC Umami Sensations® Red Miso Powder into mashed sweet potatoes.
13. 13 To top Pot Pies with Potato Crust: spread a thin layer of the warm flavored Potato Crust over the entire pie.
14. 14 Bake at 375°F for 25-30 minutes or until potatoes are a golden brown and internal temperature reaches 165°F minimum.
15. 15 The filling must be completely covered or the potato crust will fall into the filling while baking.
16. 16 Both the filling and the potato crust can be made in advance. However, the potato crusts spread easier when warm.
17. 17 If the sweet potato crust cools, simply warm until pliable in a microwave. Especially if the sweet potato crust is made in advance.