Perfect Pork Tenderloin
Recipe from Chefs Celeste & Grant Gaultney - Chefs Extraordinaire!
Stuffed Pork Tenderloin with Raspberry Port Sauce and Pink Peppercorns
2 lb pork loin
8 garlic cloves
4 shallots
1tbsp coarse black pepper
1tbsp kosher or sea salt
1tbsp pink peppercorns
2tbsp Dijon mustard
1tbsp fresh thyme
1tbsp honey
Roast garlic and shallots: Peel skins off of garlic and shallots.
Rub with olive oil and place on sheet tray in oven at 350 degrees in oven.
Roast until aromatic and soft, a slight browning is okay.
Butterfly loin and lay flat. Brush inside with Dijon mustard.
Sprinklewith salt and pepper.
Add honey, garlic, and shallots. Roll slowly, and tie with butcher's twine.
Heat a large sauce pan with tbsp oil.
When oil begins to move around in the pan, sear off loin on all sides. (approx. 2-3 min per side)
You can cook the stuffed, seared loin at this time, or refrigerate and cook up
to two days later.
Set oven to 350 degrees and cook until you reach an internal
temperature of 160 degrees.
Rest meat for 5-10 minutes, then slice and serve with raspberry port sauce.
Raspberry Port Sauce
2C Ruby Port
1C Apple Cider
1ea Cinnamon Stick
6ea Cloves
1/2tbsp crushed black peppercorns
1/2tbsp crushed pink peppercorns (or star anise)
1/2C molasses
Combine all ingredients in sauce pan and bring to a boil.
Reduce to simmer and allow sauce to thicken, approx. 45 minutes.
Strain and adjust taste with balsamic vinegar and molasses.
Two great wine picks:
G. DuBoeuf Brouilly Prestige, '02 ($12) - deep & inky with an intense berry aroma followed by crisp & smooth flavors. An ideal holiday red wine
Prosecco Legatura, NV ($12) (by Mionetto) - A lightly sparkling prosecco with floral and soft fruit aromas. A very nice balance of acidity and flavor for the holiday table.
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