Michael Symon does it again!

3 tablespoons olive oil
2 pounds pork tenderloin (trimmed of excess fat, sliced into 1/2-inch thick medallions)
1 large sweet potato (cut into 1/4-inch thick half moons)
4 sprigs thyme
2 sprigs sage leaves
1 clove garlic (peeled, smashed)
2 tablespoons unsalted butter
1/2 cup chicken stock
Kosher salt and freshly ground black pepper (to taste)
1/2 biscuit recipe – http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store-bought biscuits)
1 cup fresh cranberries
2 cups rose wine
2 oranges (1 juiced, 1 segmented)
2 tablespoons sherry vinegar (divided)
1 tablespoon Dijon mustard
1/4 cup olive oil
2 heads endive (cored, thinly sliced)
2 tablespoons tarragon leaves
Kosher salt and freshly ground black pepper (to taste)
6 tablespoons unsalted butter
1 cup chicken stock
Kosher salt and freshly ground black pepper (to taste)

For the Pork Medallions: Preheat a large cast-iron skillet over medium-high heat and warm the olive oil. Season the pork medallions with salt and pepper to taste. Add the pork medallions and the sweet potato slices to the pan in one even layer, searing on both sides until a deep golden brown.
Add the thyme, sage, garlic and butter to the pan and using a spoon, baste the pork and sweet potatoes until pork is medium rare, reaching an internal temperature of 145ºF, about 6-8 minutes. Remove the pork, herbs and garlic to a plate and set aside.
Add the chicken stock to the sweet potatoes, cover and cook until tender, about 5-7 minutes. Add the pork back to the pan to warm through before serving.
For the Endive, Cranberry and Biscuit Salad: Preheat the oven to 350ºF.
Tear the biscuits into bite size pieces and place on a baking sheet. Bake in the oven until golden brown and toasted, about 8-10 minutes. Remove and allow to cool.
In a large shallow saute pan over medium-high heat, add the cranberries, rose, orange juice, 1 tablespoon of sherry vinegar and bring to a boil. Cook until rose reduces by half, about 5-7 minutes.
In a large bowl, whisk together remaining tablespoon of sherry vinegar, Dijon mustard, and olive oil. To the bowl, add sliced endive, orange segments, tarragon leaves, and toasted biscuit pieces, and 1/2 of the cranberries from the saute pan, tossing to coat. Season with salt and pepper.
For the Beurre Rouge: Whisk the butter and chicken stock into the remaining cranberries and cook until reduced to a loose glaze, about 2-3 minutes season with salt and pepper.
To Serve: Place the sweet potatoes on the platter and top each one with a pork medallion. Drizzle the beurre rouge on top. Finish platter by topping with endive salad and serve.
Tip: If your local market doesn’t carry fresh cranberries, frozen cranberries will make an excellent substitute!