Heritage pig breeds spend their days pasturing in a woodland environment. They have more marbling and flavor than their modern counterparts, which are bred for leanness. Here, roasted pork tenderloin is served with a warm salad of farm-grown vegetables, Israeli couscous, and homemade harissa paste.
A spice rub that contains mustard as the dominant flavor also incorporates pepper, coriander, and cumin; pork tenderloin is encrusted in the mixture, roasted and topped with blackberry-mustard sauce,
and served with oven-baked fries seasoned with the same spices.