Apricot Glazed Pork Tenderloin with Potato Leek Latke

• cloves garlic, roasted and softened  
• 1 tablespoon olive oil 
• 1 teaspoon salt 
• 1 teaspoon pepper 
• 2 Stemmler’s Pork Tenderloin (trimmed with the silver skin removed)  
• 2 tablespoons canola oil 
• ¼ jar Anna Mae’s Apricot Jam  
•  2 green onions, sliced 
•  
• Potato Leek Latke 
• ½ cup finely chopped leek 
• 1 tablespoon butter 
• 1 tablespoon canola oil 
• 1 large russet potato, washed and peeled 
• ¼ cup flour 
•  1 egg 
• 1 tablespoon salt 
• 1 tablespoon pepper 
• ¼ cup melted butter 
• 2 tablespoons canola oil 
•  
• Creamy Stilton Sauce 
• 2 tablespoons butter 
• 2 tablespoons flour 
• ¼ cup 35% cream 
• 4 oz crumbled stilton (or blue cheese) 
• salt and pepper to taste 

Preheat oven to 250F. Cut garlic bulb top off, drizzle with olive oil, add pinch salt and pepper, loosely wrap in foil then bake at 250F for 1 hour. Garlic should be golden brown and each clove should be a bit mushy in the skin. 

Preheat oven to 350F. Season Pork Tenderloin, add canola to frying pan, heat it up then sear all sides on high heat. Remove; spread some softened garlic and apricot jam all over the seared pork. Place in 350F oven for 20 minutes. 

While pork is in the oven, take the leeks and sauté them in one tablespoon butter and one tablespoon canola oil until soft. Remove from heat. Using a box grater shred the potato into a sieve. Press out all the liquid. Place shredded potato in a bowl with the leeks as well as the egg, flour and seasoning. Mix until everything is combined. If it's too sticky add some more flour until it forms and holds a pancake shape.  Place latke in a hot pan with melted butter and canola. Sear off both sides on medium high heat until golden brown, usually 4 minutes per side. Place on a baking sheet and hold in the still hot oven.  

Remove the pork from oven. Using a meat thermometer, the internal temperature should read 145F when removed from oven. Cover with foil and let rest for 10 minutes. Slice pork tenderloin on a bias into ¾ inch pieces. 

For the sauce, melt the butter in a pan and add the flour to make a roux (thickener). Cook for 1 minute, stirring frequently. Add the cream and whisk until it's smooth. Heat until it reduces by ⅓.  Add the stilton cheese (or blue cheese) and stir until melted. 

Place the hot latke on a plate, lean the sliced pork tenderloin around the potato. Accompany it with some charred asparagus or wilted greens. Drizzle cream sauce over each item and serve.