Pork Tenderloin au Poivre

To marinate the pork tenderloin: Rub the garlic and herbs into the tenderloin pieces. In a small bowl combine the molasses, bourbon, and olive oil and brush the fillets with this mixture. Cover the fillets and allow to marinate overnight in the refrigerator or 2 hours at room temperature.

To cook the sweet potatoes: Preheat the oven to 400 F. Wash and dry the potatoes, prick in several places with the tines of a fork, and place on a cookie pan lined with aluminum foil. Roast in center of the preheated oven for 1 hour or until tender.

Meanwhile, cook the bacon and onions. In a medium heavy-bottomed skillet sauté the bacon over medium heat until firm but not crisp. Remove the bacon from the pan, reserving the rendered bacon fat, and drain on paper towels. Add the olive oil to the pan, heat, and cook the onions, until they are well caramelized and have turned a nutty brown. Return the bacon to the pan with the onions.

When the potatoes are done, cut in half, scoop the flesh into a ricer or food mill, and purée into a heavy saucepan. Set the saucepan over low heat and one tablespoon at a time beat in 3 tablespoons of the butter and 2 tablespoons of the stock. Add the reserved bacon and onion, taste, and add salt and pepper as needed. To keep the potatoes warm, set in another pan of hot but not simmering water and cover the potatoes loosely. At serving time, bring the water to the simmer, beating the potatoes with a spoon. If the potatoes have thickened, add more soft butter or hot stock to lighten.

To fry the onions and sweet potatoes: In a medium saucepan heat the oil over high heat to 350 F. Dip the onions into the buttermilk and then into the breadcrumbs. Place on a rack until ready to fry. In small batches, deep-fry the onions about 3 minutes, turning, until crisp and golden brown. With a long-handled strainer or slotted spoon, remove to paper towels to drain. Season with salt, pepper, and cayenne to taste. Reheat the oil to 350 F. Drop the sweet potato strips into the hot oil and fry until golden. Remove to paper towels to drain and reserve until service.

To cook the pork tenderloin: Heat a heavy cast-iron skillet over medium-high heat. Add the olive oil and heat until nearly smoking. Combine the black pepper and juniper berries, and rub this mixture into the fillets, pressing with the heel of your hand to adhere. Season with salt and sear about 4 minutes on each side until medium rare. Remove the fillets to a cake rack to cool. Pour out all the remaining fat in the skillet, return to low heat, and add the shallots. Stir for 1 minute or until softened. Add the bourbon to the same pan, increase the heat to high, and cook 2 to 3 minutes, stirring, or until the liquid is reduced to a glaze. Add the stock and cook over high heat until the liquid thickens and is reduced by two-thirds. Off heat, gradually swirl in the butter one piece at a time until the sauce is smooth and glossy. Season to taste with salt and pepper.

To serve: Place 1⁄2 cup of the mashed sweet potatoes in the center of each plate and top with one of the tenderloin fillets. Spoon 2 tablespoons of sauce over the pork, and place two onion rings on top. Add a few sprigs of watercress and scatter a few of the fried sweet potato chips over all.