Recipe: Pork Tenderloin Stuffed
- Spice rub
- 2 pork tenderloins, trimmed of fat and silver skin
- 2 cloves fresh garlic, chopped
- 1 small onion, julienned
- 1 cup dried apples, re-hydrated and diced
- 1/2 cup plus 2 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon butter
- 2 sweet potatoes, fine diced
- 4 cups water
- 1 cup heavy cream
- 2 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 3 cups apple cider (preferably unpasteurized)
- 1/2 cup maple syrup
- 3/4 cup bourbon
- 1 cup veal stock
- Ground ginger, lemongrass, kaffir lime leaves, red pepper and five spice powder
Season the pork with salt, pepper, 1 cup of red wine, spice rub and olive oil to coat. Marinate overnight in the refrigerator.
Melt the butter in a saucepan along with 1 tablespoon water. Add the sugar, apple cider vinegar and onions. Cook over low heat until the onions are melted and slightly browned. Stir in the apples and reserve. Reduce the apple cider, bourbon and maple syrup by 2/3. Add the veal stock and reduce again by 1/4. Taste and adjust seasoning.
Remove the pork tenders from the marinade. At one end of the tenderloin, insert a knife through to the other end and twist. Insert index fingers on each end to widen the pockets. Stuff the onion-apple mixture in the pocket.
In a non-stick pan, quickly sear the pork over high heat with 1 tablespoon olive oil. Finish roasting in a 500 degree oven for about 10 minutes to medium. Let the meat rest for 5 minutes or more.
In a stockpot, melt 1 tablespoon butter. Add the diced sweet potatoes and saute. Begin by adding the hot water one ladle at a time. Stir continuously until the liquid is evaporated. Continue cooking with remaining water. Season with the brown sugar, ginger and clove. Finish with the heavy cream and cook until the potatoes are creamy. Adjust seasoning if needed. Mound the potatoes in the center of a dinner plate. Slice the pork into medallions and place on top of the potatoes. Finish with the sauce.