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3 lbs. Total Filling
Entrees / Pork Entrees
Trim fat and silverskin from 2 lbs. pork tenderloin and cut into 1-inch cubes. Season with salt and black pepper, then sear in vegetable oil over medium-high heat. When golden brown, add 2 oz. minced onion, ½ tsp. chopped garlic, and 1 tsp. ginger puree. Sauté until onion is translucent. Remove pan from heat and deglaze with 6 oz. sherry wine, reducing by half.
Add 8 oz. apple cider, 8 oz. prepared RC Hunter Sauce, 4 oz. diced butternut squash, 1 oz. dried apples, and 2 oz. sun-dried cranberries. Cover pan tightly and braise in a 350°F oven for 1 to 1½ hours until pork is tender.
Boil whole sweet potatoes in salted water until fork tender. In a saucepan, simmer milk, salt, butter, sugar, and vanilla extract together. Peel skins from cooked sweet potatoes and mash thoroughly. Blend the warm milk mixture into the mashed sweet potatoes along with RC Harvest Vegetable Base, 1 egg, finely chopped pecans, and RC Umami Sensations® Red Miso Powder.
Ladle the hot braised pork filling into baking dishes or individual pot pie ramekins. Spread a thin, uniform layer of the warm sweet potato crust over the entire surface, ensuring the filling is completely sealed to prevent the crust from sinking. Bake at 375°F for 25-30 minutes until potatoes are golden brown and internal temperature reaches 165°F minimum.
Layered Sauce & Crust Umami: Utilizing RC Hunter Sauce (Chasseur) brings rich mushroom-demi glace richness to the cider braise, while RC Umami Sensations® Red Miso Powder balances the sweet potato's natural sugars with deep savory depth.
Make-Ahead Prep Tip: Both filling and potato crust can be prepped in advance. Warm sweet potato crust gently in a microwave prior to piping or spreading to restore pliability.
