Roast Pork Tenderloin with carrot romesco

1/4C toasted pine nuts

1-1/2 lb. small carrots, halved lengthwise

7 Tbsp. olive oil

3 tsp. spice rub of choice

salt and pepper to taste

two tenderloins, trimmed

2 garlic cloves, peeled, finely chopped

1/2 tsp. red pepper flakes

2 Tbsp. red wine vinegar

salt and pepper to taste

2C spicy greens, i.e. watercress, pea sprouts, etc.

Vinaigrette

2 Tbsp. sherry wine vinegar

1 tsp. honey mustard

3 Tbsp. olive oil

salt and pepper to taste

Preheat oven to 450F.  Toss carrots with 2 tablespoons oil, one teaspoon spice rub and season with salt and pepper to taste.  Spread out on a baking sheet and roast, tossing occasionally, until softened and browned, about 15 – 20 minutes.  Let cool slightly.

Meanwhile, season with pork tenderloins with salt, pepper and two teaspoons spice rub.  Heat a sauté pan to high, add 2 tablespoons olive oil, salt and pepper and sear the tenderloin on all sides.  Transfer to oven and roast until a thermometer inserted into the center registers 145F – about 10 minutes.  Let rest 10 minutes before slicing.

roast pork tenderloin with carrot romesco

page two

Pulse the pine nuts, garlic and red pepper flakes in a food processor with remaining 3 tablespoons of the oil, salt and pepper to taste.  Add one-fourth of the carrots, the vinegar and process until a coarse puree; add more oil if necessary.

Toss the greens and remaining carrots with vinaigrette.  Slice pork and serve with romesco and carrots.

MAKES:  6 servings

Port Tenderloin with Merlot vinaigrette

2 pork tenderloins (about 1 lb. each), trimmed

2 Tbsp. Italian parsley leaves, chopped

2 Tbsp. basil leaves, chopped

1 Tbsp. olive oil (plus more for sautéing)

salt and pepper to taste

1-1/2C Merlot

6 Tbsp. olive oil

3 Tbsp. red wine vinegar

salt and pepper to taste

2 Tbsp. Italian parsley leaves, chopped

Reduce the Merlot to ¼ cup in a medium pan.  Remove from the heat and whisk in olive oil, vinegar, salt and pepper to taste.  Stir in the parsley.  Preheat oven to 400F.

Mix the parsley, basil and 1 tablespoon olive oil together and rub into the port tenderloins.  Cut each in half crosswise.  Heat an ovenproof pan, add 2 tablespoons olive oil.  Sear the tenderloins on all sides.  Lightly cover with foil and place in the oven to roast for 10 – 15 minutes or until cooked through.  Remove from the oven and let rest for 5 minutes.  Add any juices to the Merlot mixture.  Slice pork and serve with Merlot sauce.

MAKES:  6 servings

Stuffed Pork Tenderloins

stuffing

1 Tbsp. olive oil

1/2C thinly sliced onion

1 apple, peeled, cored and cut into dice

1 tsp. thyme leaves

1 tsp. sage leaves, chopped

1C kale, arugula or collard greens, finely chopped

1C parmesan or manchego cheese, grated

salt and pepper to taste

2 Tbsp. olive oil

2 pork tenderloins, trimmed, butterflied and pound out

6 bacon slices (optional)

sauce

apple, peeled, cored and cut into small dice

3/4C apple cider

1/2C dry white wine

1/4C chicken stock

1 tsp. sage leaves, chopped

1 tsp. thyme leaves, chopped

½ stick unsalted butter, soft

Heat the oil in a sauté pan; add the onion and sauté until soft.  Add the apple, thyme and sage and cook until the apple begins to soften.  Add the greens and cook until wilted.  Transfer to a food processor and let cool.  Add the cheese and pulse two or three times.  Season with salt and pepper to taste.

Divide the stuffing among the two tenderloins, wrap in bacon and tie.  Heat olive oil in a sauté pan and sear the tenderloins on all sides. 

stuffed pork tenderloins

page two

Preheat a cookie sheet in a 400F oven for 10 minutes.  Transfer the tenderloins to the cookie sheet in the oven and continue cooking until an internal thermometer reads 140F – about 20 minutes.    Remove from the oven and set let rest 5 minutes.

Meanwhile, in the pan the pork was sautéed in add the apple and sauté slightly.  Add the cider and wine and reduce to 1/3 cup.  Add the chicken stock, sage and thyme and reduce slightly.  Add any juices from the pork and heat.  Turn off the heat and add the soft butter.  Whisk in and season with salt and pepper to taste.

Remove the strings from the pork, slice and divide among the plates.  Spoon the sauce around and serve.

MAKES:  8 servings

Pork Tenderloins with corn and mushroom sauce

2 - 3 pork tenderloins, trimmed, cut in half

salt and freshly ground pepper

2 - 3 Tbsp. olive oil

2 – 3 Tbsp. unsalted butter

1 – 1-1/2 lb. assorted wild mushrooms, cut into thick pieces

3 – 4 ears fresh corn, kernels removed

1 small yellow onion, peeled and thinly sliced

1C chicken stock

1/2C fresh cream

1 Tbsp. fresh basil leaves, thinly sliced

salt and freshly ground pepper to taste

Preheat oven to 400F.  Heat a sauté pan over high heat; add one tablespoon butter and one tablespoon olive oil and heat.  Add the wild mushrooms and cook on high heat until somewhat crisp.  Turn off the heat.

In another larger sauté pan, heat 2 tablespoon olive oil until hot.  Salt and pepper the pork and add to the pan.  Sauté 3 – 4 minutes until all sides are golden.  Transfer to a glass dish, cover lightly with foil and place in the preheated oven until almost cooked through – about 10 – 15 minutes depending upon the thickness of the pork.  Meanwhile, add 2 tablespoons butter to the sauté pan and heat.  Add the onions and sauté until soft; add the corn and basil and sauté until tender.  Add the chicken stock and reduce to ¼ cup, add the cream and cook until thickened.  Stir the mushrooms into the corn mixture.  Cut the pork halves into smaller pieces and add to the mixture, cover with foil and cook 5 minutes on low heat until the pork is cooked through.  Serve.

MAKES:  6 servings