Pork Tenderloin with Sun-Dried Tomato and Graviera Cheese

1 package Smithfield® Pork Tenderloin

• 1 tsp thyme
• 1 tsp oregano
• Salt & pepper to taste
• 8 pieces sun-dried tomatoes, sliced
• 6 oz graviera cheese, shredded
• 1 Tbsp extra virgin olive oil
• Kitchen twine

Red Pepper Coulis

• 1 Tbsp extra virgin olive oil
• 3 red peppers, chopped
• ½ white onion, chopped
• 1 garlic clove, chopped
• 1 cup dry white wine
• 1 cup chicken stock
• Salt & pepper to taste

• 16 oz Smithfield® Pork Belly
• 1 bottle or can blonde beer
• 2 Tbsp Dijon mustard
• 2 Tbsp honey
• 1 tsp smoked paprika
• ½ lemon, zested
•  ½ lemon, juiced
• Salt & pepper to taste

Creamy Mushroom Sauce

• 1 Tbsp extra virgin olive oil
• 3 oz cremini mushrooms, cut into 4
• 3 oz trumpet mushrooms, cut into 4
• 1 garlic clove, chopped
• 1 cup dry white wine
• 4 fl oz heavy whipping cream
• 1 tsp fresh thyme
• Salt & pepper to taste

• 4 slices Smithfield® Ham, cut into strips
• 6 eggs
• 4 Tbsp extra virgin olive oil
• 1 ripe tomato, grated
• 3 oz feta, crumbled
• 1 Tbsp fresh oregano, chopped
• 1 Tbsp fresh parsley, chopped
• Salt & pepper to taste
• 2 brioche buns
• 2 oz baby arugula