Terry's notes:

Start with 1 large or 2 small shallot(s), 1 + Hungarian wax pepper both fine dice.

Sautee in half a stick of butter. fter the shallots soften, add one medium-sweet apple, finely diced.

Add 1 oz calvados.

Add approx. 10 ounces of apple cider (unfiltered, unpasteurized) and a heaping tablespoon of apple jelly. Add salt and pepper to taste and let reduce.

Add a drizzle of balsamic vinegar a a little tangerine juice when it gets syrupy. Season with Harissa powder, cumin, sweet paprika, and Chinese 5-Spice. Just a pinch each until you know if you need more!

For the salad, start by rendering 1/2 pound of bacon. Reserve some of the fat and cook your pork tenderloin in that. Pull the pork, add a little more bacon grease if needed and cook the mushrooms - your choice of type! When done drizzle with balsamic vinegar. You can either just top spinach with this mixture or you can wilt the spinach in the pan.