Cranberry Fall I
Cranberry Fall I
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Dried Fruit-Stuffed Pork Tenderloin
with Roasted New Potatoes and
Bacon-Sherry Vinaigrette



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"The food I create really evolves from one simple question:
What do I like to eat?"
~ Charlie Trotter

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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


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.

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.

Featured Archive Recipes:
Charlie Trotter Cooks at Home
Charlie Trotter's Grilled Beef Tenderloin
and Blue Cheese Salad

Charlie Trotter's Peppered Lamb
Loin with Ratatouille...


Chef Charlie Trotter
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