By Chef Brad Clark at Stubby's Pub & Grub

Seared Pork Tenderloin & Sausage
Serves 1 per recipe

6 oz cleaned pork tenderloin
handful of lard-poached fingerling potatoes
1 peeled and chopped parsnip
1 fresh, uncooked sausage
1 sprig of rosemary
1 Tbsp butter

Preheat oven to 350º. On high heat, heat saute pan with oil and brown tenderloin on all sides. Add chopped parsnips and sausage, then place in oven for 7 minutes. Remove pork from pan and set aside to rest. To original pan, add fingerlings, then add 2 cups of light stock. Cook on medium heat on stove for 4 minutes. Add chopped rosemary and butter.