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La Belle Cuisine
Dried
Fruit-Stuffed Pork Tenderloin
with Roasted
New Potatoes and
Bacon-Sherry
Vinaigrette
 
Kitchen Sessions
with Charlie Trotter
by Charlie Trotter, 1999, Ten Speed Press
“Intensely
flavored dried fruit really seems to bring out the clean, delicate
qualities
of pork. Furthermore, the dried fruits provide a sweetness, tart-
ness,
and
acidity that showcase the meat and provide a balance to the
bacon-flavored
potatoes and the luscious, slightly bitter endive. The
flavors in this
dish
perform in unison and exquisite harmony. This
preparation works as well
as
part of a formal dinner as it does as a
simple everyday meal for the
family.”
Serves 4
2
pounds new red potatoes, halved
1/2
cup plus 3 tablespoons olive oil
6
sprigs fresh thyme leaves
Salt
and pepper
1/3
cup dried cranberries
1/3
cup dried golden raisins
1/3
cup chopped dried apricots
1/3
cup dried currants
4
tablespoons julienned fresh sage leaves
1/2
cup water
One
20-ounce pork tenderloin,
cleaned and halved
3
tablespoons canola oil
1
large head radicchio, quartered
1
tablespoon butter
2
teaspoons sugar
1/2
cup Chicken Stock
1/2
cup bacon batons
1/2
cup minced red onion
1
teaspoon minced garlic
2
1/2 tablespoons sherry wine vinegar
Method
To
prepare the potatoes: Toss
the potatoes with 3 tablespoons of the
olive oil and the thyme leaves and
season with salt and pepper. Place on
a roasting pan or sheet pan and roast at
375 degrees [F.] for 45 to 60
minutes, or until the potatoes are golden brown
and crispy, turning them
once to ensure even browning.
To
prepare the filling: Cook the
cranberries, raisins, apricots, currants,
2 tablespoons of the sage, and the
water in a medium saucepan over low
heat for 5 minutes, or until warm. Remove
from the heat and let stand for
15 minutes.
To
prepare the pork tenderloin: Starting
from the end of each half of tenderloin, cut a slit along the center using a
sharp boning knife or other
thin knife. If the knife is not long enough to
reach the far end of the loins, repeat the process starting from the other
end. Turn the loins on their sides
and cut another slit to create an “X”
in the center of the loins. Insert the
handle of a long wooden spoon through
the incision to help stretch the
hole. Using your fingers and the wooden spoon
handle, stuff as much
filling as possible into each loin. Season the outside
of the loins with salt
and pepper.
Place
the canola oil in a hot sauté pan over high heat. Add the pork loin
and sear
on all sides. Reduce the heat to medium-high and cook for 5
minutes on each
side, or until the pork registers 150 degrees [F.] on a
meat thermometer. Let
rest for 10 minutes before slicing.
To
prepare the radicchio: Cook the radicchio and butter in a large sauté
pan
over medium heat for 3 to 4 minutes, or until it starts to caramelize.
Add the
sugar and stock, cover, and cook for 5 to 10 minutes, or until
the radicchio
is tender. Season to taste with salt and pepper.
To
prepare the bacon-sherry vinaigrette:
Render the bacon in a sauté
pan over medium heat. Add the red onion
and garlic and cook for 1 minute,
or until the red onion is softened. Remove
from heat and add the sherry
wine vinegar and the remaining 2 tablespoons of
sage. Slowly whisk in the remaining 1/2 cup of olive oil and season to taste
with salt and pepper.
Assembly
Place some of the radicchio in the center of each plate and arrange some
of
the roasted potatoes around the radicchio. Cut the stuffed pork tender-
loin
into
1/4-inch-thick slices and place 3 slices on top of the radicchio on
each
plate. Spoon the bacon-sherry vinaigrette over the pork and around
the plate
and
top with freshly ground black pepper.
Wine Notes
– The dried fruits add acidity to this dish, and the pork and
vinaigrette
scream out for ripe, spicy flavors in a wine. Zinfandels from
producers such
as Ravenswood and Ridge are intense styles that will fit
the mold for this
dish.
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Charlie Trotter Cooks at Home
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and Blue Cheese Salad
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Loin with Ratatouille...
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