Saturday, February 4, 2012
Recipe photo's
Sadly I'm unable to put any photographs of my dish "Stuffed Pork Tenderloin" as my Mac seems to be having a dispute with my Nicon, hopefully I'll resolve the issues soon and the photos will be posted next week.
Pork Tenderloin with Sweet & Savory stuffing in a Rich Port Wine Sauce
This meal is a bit of a fiddle, and quite a bit of work but it really is so worth the effort. The preparation of the tenderloin roll can be done ahead of time, stored in the fridge and cooked at a later time, the sauce can also be made ahead of time and warmed later to serve. Obviously it's better when cooked immediately, but keeping it in the fridge for a few hours won't hurt.
1/2 cup Chopped dates
1/2 cup Chopped Dried Apricots
8oz White Port
1/2 cup Toasted roughly chopped Walnuts
2 tbsp Olive Oil
1/2 cup finely chopped Shallots
2 finely chopped Garlic Cloves
1 cup toasted Whole Grain Breadcrumbs
1 tsp chopped fresh Thyme leaves
Pinch Maldon Salt Flakes
1/2 tsp Freshly Ground Black Pepper
3 oz thinly sliced Prosciutto
1 Pork Tenderloin (about 1lb ) butterflied, and pounded flat between two sheets parchment paper.
Heat the port in a small saucepan and bring to a gentle simmer, remove from the heat, add the chopped fruit, still well and set aside to cool.
In a medium saute pan heat the olive oil, add the shallots and garlic and cook for about 2 minutes, add the walnuts, thyme, breadcrumbs, salt and pepper, stir well to combine, and remove from the heat to cool.
Drain the fruit in a sieve, and mix with the cooled breadcrumb mix to make the stuffing.
Lay the tenderloin out flat and lay the pieces of prosciutto over to cover the pork. Starting 3/4" from the end spread the stuffing mix evenly along the center of the tenderloin, leaving 3/4" at the other end. Fold the ends in and roll the tenderloin around the stuffing to make a thick roll.
Tie the roll with butchers twine. Brush the roll with a little olive oil, and in a hot saute pan sear on all sides to lightly brown.
Place in a roasting pan, cover with foil and roast for about 25 minutes, remove the foil and continue to cook for another 10 - 15 minutes. Using a meat thermometer test the internal temperature it should read 155 - 160 degrees.
Cover to keep warm and Rest the pork for a minimum of 10 minutes before carving.
Slice the roll into 1/2" pieces, pour the port wine sauce over the meat and serve with roasted parsnips, and mashed potato.
Port Wine Sauce
2oz unsalted butter
4oz shallots, finely sliced
2oz button mushrooms, thinly sliced
8oz Tawny Port
1 tsp Orange zest
10oz chicken stock
pinch Maldon Salt flakes
pinch freshly ground black pepper
In a small saucepan over a medium heat, melt 1 oz of the butter, add the shallots and cook until soft but not brown, add the chopped mushrooms and continue to cook for 3 - 4 minutes.
Add the port and the orange zest to the pan and simmer until reduced by one-third. Add the chicken stock and cook for another 25 minutes.
Strain the sauce through cheesecloth or a fine mesh sieve into a clean saucepan, gently whisk in the rest of the butter, and season with the salt and pepper.
Keep warm until ready to serve.
1/2 cup Chopped dates
1/2 cup Chopped Dried Apricots
8oz White Port
1/2 cup Toasted roughly chopped Walnuts
2 tbsp Olive Oil
1/2 cup finely chopped Shallots
2 finely chopped Garlic Cloves
1 cup toasted Whole Grain Breadcrumbs
1 tsp chopped fresh Thyme leaves
Pinch Maldon Salt Flakes
1/2 tsp Freshly Ground Black Pepper
3 oz thinly sliced Prosciutto
1 Pork Tenderloin (about 1lb ) butterflied, and pounded flat between two sheets parchment paper.
Heat the port in a small saucepan and bring to a gentle simmer, remove from the heat, add the chopped fruit, still well and set aside to cool.
In a medium saute pan heat the olive oil, add the shallots and garlic and cook for about 2 minutes, add the walnuts, thyme, breadcrumbs, salt and pepper, stir well to combine, and remove from the heat to cool.
Drain the fruit in a sieve, and mix with the cooled breadcrumb mix to make the stuffing.
Lay the tenderloin out flat and lay the pieces of prosciutto over to cover the pork. Starting 3/4" from the end spread the stuffing mix evenly along the center of the tenderloin, leaving 3/4" at the other end. Fold the ends in and roll the tenderloin around the stuffing to make a thick roll.
Tie the roll with butchers twine. Brush the roll with a little olive oil, and in a hot saute pan sear on all sides to lightly brown.
Place in a roasting pan, cover with foil and roast for about 25 minutes, remove the foil and continue to cook for another 10 - 15 minutes. Using a meat thermometer test the internal temperature it should read 155 - 160 degrees.
Cover to keep warm and Rest the pork for a minimum of 10 minutes before carving.
Slice the roll into 1/2" pieces, pour the port wine sauce over the meat and serve with roasted parsnips, and mashed potato.
Port Wine Sauce
2oz unsalted butter
4oz shallots, finely sliced
2oz button mushrooms, thinly sliced
8oz Tawny Port
1 tsp Orange zest
10oz chicken stock
pinch Maldon Salt flakes
pinch freshly ground black pepper
In a small saucepan over a medium heat, melt 1 oz of the butter, add the shallots and cook until soft but not brown, add the chopped mushrooms and continue to cook for 3 - 4 minutes.
Add the port and the orange zest to the pan and simmer until reduced by one-third. Add the chicken stock and cook for another 25 minutes.
Strain the sauce through cheesecloth or a fine mesh sieve into a clean saucepan, gently whisk in the rest of the butter, and season with the salt and pepper.
Keep warm until ready to serve.
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