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PORK
1 tablespoon extra-virgin olive oil
1/4 cup minced onion
1/4 pound pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 teaspoon chopped thyme
1/2 teaspoon chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 ounces fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
Two 1-pound pork tenderloins
6 slices of bacon
SAUCE
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 teaspoon chopped sage
1/2 teaspoon chopped thyme
Kosher salt and freshly ground pepper
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