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1
Preheat the oven to 350.
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2
Roast the sweet potatoes for about 30 minutes, or until slightly tender.
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3
Let cool, then peel and slice the potatoes crosswise 1/3 inch thick.
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4
In a large enameled cast-iron casserole, melt 2 tablespoons of the butter over moderate heat.
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5
Add the apples and onion and stir to coat.
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6
Cover and bake for about 15 minutes, stirring a few times, until tender.
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7
Transfer to a plate.
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8
Add 1/3 cup of water and 2 tablespoons of the butter to the casserole and bring to a boil over moderately high heat.
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9
Add the greens, cover and cook until tender, about 5 minutes.
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10
Remove from the heat.
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11
Add the sweet potatoes, apples and onion and season with salt and pepper.
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12
Raise the oven temperature to 425.
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13
In a large, heavy-bottomed ovenproof skillet, heat the oil until shimmering.
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14
Season the pork generously with salt and pepper and add to the skillet, fat side down.
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15
Cook over high heat until golden brown on 3 sides.
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16
Turn the pork so the uncooked side is down and roast in the oven for 15 minutes, or until an instant-read thermometer inserted in the center registers 145.
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17
Transfer to a platter, cover with foil and let stand for 10 minutes.
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18
Melt 1 tablespoon of the butter in the skillet.
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19
Add the shallots and cook over low heat, stirring, until translucent, about 4 minutes.
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20
Raise the heat to moderate, add the wine and boil until almost completely evaporated.
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21
Add the chicken stock and boil until reduced by half.
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22
Whisk in the mustard, parsley and thyme.
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23
Remove from the heat and whisk in the remaining 2 tablespoons of butter.
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24
Season with salt and pepper.
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25
Gently rewarm the sweet potato mixture.
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26
Slice the pork loin 1/2 inch thick.
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27
Spoon the sweet potatoes, onion and apples onto 4 plates and arrange the meat on top.
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28
Spoon the mustard sauce over the pork and serve.
