Apple and Apricot Stuffed Pork Tenderloin
Menu courtesy of chef-in-training Amanda Dortch from SAIT’s School of Hospitality & Tourism
1 pork tenderloin
6 dried apricots, soaked overnight in cooled orange pekoe tea, enough to just cover; drained and sliced thin (reserve soaking liquid)
1 Granny Smith apple, peeled cored and diced small
2 shallots, diced
½ t. five-spice powder
Salt and pepper
3 T. chopped parsley
¼ c. whipping cream
2 T. honey
Clean connective tissue from the tenderloin. Cut the tenderloin in half lengthwise, but don’t cut all the way through. Place between two pieces of plastic wrap and pound out until it is about ¼-inch thick.
Mix the apricots, apples and shallots together and sauté in butter. Add five spice powder, salt and pepper and parsley. Cool.
Trim the tenderloin ends off to form a rectangular shape. Cut the ends into small pieces, season with salt and pepper, and blend with the cream in a food processor until smooth. Mix the meat mixture and fruit mixture together gently and spread onto the tenderloin. Roll tenderloin lengthwise into a tube shape, seal tightly with plastic wrap and aluminum foil. Roast in a preheated 350°F oven until the internal temperature is 140°F.
Spread honey on the outside of the tenderloin. Then salt and pepper and sear the tenderloin in oil in a hot pan. Reserve and keep warm while making the vegetables and sauce.
Ruby Red Port Wine Sauce
3 shallots, diced
2 T. olive oil
1 T. chopped fresh rosemary
Orange pekoe tea left over from the apricots
20 oz ruby port
Salt and pepper
4 T. cold butter
Sweat the shallots in olive oil. Add the rosemary and deglaze with the orange pekoe tea. Reduce by half. Add the port and reduce until ¾ of the liquid is left, or until it barely coats the back of a spoon. Season. Remove from heat and whisk in the butter to help thicken and enhance the sauce.
Slice the pork tenderloin and arrange it with the vegetables on each plate. Drizzle with sauce and garnish with the snow peas sprinkled with the sweet pepper. Serves 4.