(Serves 4)
Original Recipe By Bill Idell

INGREDIENTS:

• 1 head (about 14 cloves) fresh garlic
• 5 tablespoons extra virgin olive oil
• 2-3 yams or sweet potatoes, peeled, cut into 1/4 inch slices
• Kosher salt, to taste
• Pepper, to taste
• 1/2-3/4 cup plain soy milk
• 1 cup yellow onion, thinly sliced
• 1/2 cup Marsala wine
• 2 cups (about 1/2 pound) button mushrooms, washed, quartered
• 2 tablespoons fresh thyme, finely chopped
• 1/2 bay leaf
• 2 teaspoons butter
• 1 pound pork tenderloin, trimmed
• 1 pound asparagus
• 1 bunch chives

METHOD OF PREPARATION:

1. Preheat an oven to 375° F.
2. Wedge a knife in between the cloves of garlic and gently remove each clove from the head. Be sure to leave the outer skin intact on each clove.
3. Place all but two large cloves in a small, narrow, ovenproof pan. Toss the garlic with 2 tablespoon of olive oil and 2 tablespoon of water. Season with salt and pepper.
4. Cover the pan with foil and roast in the oven until garlic is light brown, tender and sweet, about 35 minutes.
5. When the roasted garlic is done, strain and reserve the oil. Allow the cloves to cool, then remove them from their skin.
6. Slice the two remaining cloves of garlic that have not been roasted. In a small saucepan (about 1 quart), sauté the onions in 2 tablespoons of olive oil until soft and translucent. Add the sliced garlic, 2 tablespoons of thyme and bay leaf. Sauté another 40 seconds. Add the Marsala and boil for about 30 seconds.
7. Add the mushrooms to the pot and season with salt and pepper. Turn the heat down to a low simmer, place a tight fitting lid on the pot and cook for about 10 minutes, or until the mushrooms have released most of their liquid. (Important! Do not boil the mushrooms and make sure you have tight fitting lid!)
8. Remove the mushrooms from the heat and stir in the butter.
9. Place the yams in a pot set up with a steamer insert and a tight fitting lid. Steam the yams until they are tender, about 15 minutes, and transfer to a medium-mixing bowl.
10. Add the roasted garlic, soy milk, and the reserved roasted garlic oil to the yams. Season with salt and pepper. Mash the yam mixture with a potato masher.
11. Rub the pork loin with olive oil, the remaining thyme and season it with salt in pepper. Sear the pork loin in a hot pan and cook it until it reaches a minimum internal temperature of at least 145° F. Slice it into 12-16 slices.

TO SERVE:

• Place a spoon of the smashed yams on a plate with 3-4 slices of pork. Top with the mushroom ragout, a few pieces of steamed asparagus, and chives.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts.

"Full Flavor Recipes," aired during the week of May 5, 2008.

These recipes were created and demonstrated by Chef William Idell, instructor in the Culinary Nutrition department.