Roast Pork Tenderloin
Recipe
8 x 3 oz portions of cleaned and lightly pounded medallions of fresh pork tenderloin
2 ounces of olive oil
Salt and pepper
Method
Season the pork tenderloin medallions with salt and pepper
Heat the olive oil in a large sauté pan
Pan roast the pork tenderloin medallions for two minutes, turn and continue pan searing until medium rare.
Reserve the pork for plating.
Steeped Prunes
Recipe
12 large pitted prunes
2 cups port wine
1 cup freshly squeezed orange juice
1 cup white sugar
1 teaspoon orange zest
2 slices of fresh ginger root
1 cinnamon stick
Method
Combine the above ingredients and bring to a boil
Reduce the heat and simmer for 5 minutes
Remove the prunes and reserve
Strain the liquid to remove the ginger, cinnamon and zest
Return the liquid to the stove and slowly reduce until 1 cup of thickened liquid remains
Pour the liquid over the prunes and reserve for plating
Sage and Buttermilk Mashed Potatoes
Recipe
1 lbs. of peeled Yukon gold potatoes
4 oz of fresh butter
3 oz of buttermilk
1 tablespoon chopped fresh sage leaves
Salt and white pepper to taste
Method
Cut the potatoes into equal sized pieces and cover with cold water
Add 1 tablespoon of salt and bring the potatoes to a boil
Reduce to a simmer until potatoes are tender
Strain the potatoes and pass through a potato ricer
Return the potatoes to a pot and whisk in the butter and buttermilk
Season the potatoes with salt and pepper
Fold in the fresh sage leaves and reserve for plating
Crisp Pancetta
Recipe
8 slices of rolled pancetta
Method
Pre heat your oven to 350 degrees
Arrange the eight slices of pancetta on a piece of parchment paper and place on a baking sheet
Bake the pancetta slices in the oven until crisp
Remove from the oven and blot the excess oil with a paper towel
Reserve for plating
Fried Sage Leaves
Recipe
8 medium sage leaves stem attaches
½ cup of water
½ cup flour
Hot deep fat fryer set at 350 degrees
Method
Dip the sage leaves into the cold water and then in the flour to coat
One at a time place the sage leaves into the hot oil and cook until they stop bubbling
Remove the leaves to a paper towel and sprinkle with kosher salt while still hot
Reserve for plating
Green Beans Wrapped in Bacon
Recipe
20 fresh green beans with the end trimmed
4 sliced of double smoked bacon
Method
Cook the green beans in a large pot of boiling salted water until tender
Remove from the heat and refresh in ice cold water
Dry the beans with a paper towel and arrange into four piles of five beans each
Wrap the bundle of beans with a piece of double smoked bacon
Bake the beans in a 350 degree oven for 8 – 10 minutes until the bacon is cooked and the beans are hot
Reserve the beans for plating
Pork Jus
Recipe
2 lbs fresh pork bones
Water
1 tablespoon butter
2 Spanish onion large dice
4 large carrots large dice
1 head of celery large dice
Method
Place the pork bones in a large stock pot and cover with cold water
Bring the water to a boil and reduce the heat to a simmer
Skim any scum that forms on the top of the stock throughout the cooking process
Allow the bones to simmer for two days ensuring the bones remain covered with water the entire time
During the last 12 hours add half of the diced vegetables and all the tomatoes
After two days strain the stock and refrigerate over night
The next day remove the stock from the fridge remove any fat that has hardened on the surface
In the bottom of a large sauce pot melt the butter
Add the other half of the vegetables and sauté until the vegetables start to brown
When the vegetables have a nice caramelized colour add 2 cups of red wine and reduce by 2/3
Add the pork stock and bring to a boil
Reduce the heat and simmer allowing the stock to gently reduce by ½
Strain the stock through a fine mesh strainer and return to the stove
Bring the strained stock to a boil and reduce to a simmer and reduce by ½ again
Strain the stock through a fine mesh strainer lined with a double piece of cheesecloth and reserve for the finished Armagnac sauce
Armagnac Sauce for Pork Tenderloin with Prunes
Recipe
Reduced pork jus from recipe above
1 teaspoon butter
2 tablespoons diced shallots
¼ cup of Armagnac
½ cup liquid from the steeped prunes
½ cup 35% cream
Seasoning
Method
In a medium sauce pan melt the butter
Add the diced shallots and slowly cook until they become clear taking care not to let them brown
Add the liquid from the steeped prunes and the Armagnac and reduce by half
Add the reduced pork jus and simmer the sauce until you have a rich, shiny, well reduced sauce
Add the 35% cream and return the sauce to a boil
Season with salt and pepper
Reserve the sauce for plating
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