A few weeks ago I intsagramed a picture of this dish that I had made for a Christmas party and I am finally getting the recipe up.
The party was for the Utah Festival Opera and we did a very festive 5-course meal. I would eventually like to post every recipe for what we had, but in the mean time here is that evenings menu:
Cresent Rolls with Whipped Cranberry Butter
Spinach Salad, Stilton, Pomegranate Seeds, Candied Walnuts, Pear, Poppy Vinaigrette
Winter Root Vegetable Soup, Brown Butter, Toasted Pine Nuts
Rosemary Crusted Pork Tenderloin, Apple, Fennel, Shallot, Sweet Potato Puree, Balsamic Reduction, Apple Coulis
And guess what?! You can get the dessert recipe right here. I posted it a week or so ago and it is one of my favorites.
Now, I try not to brag, but this dish is the bomb.
The bomb diggety.
The night we served it I was told by several people that it was the best meal they had ever had and(I can’t believe I’m going to name drop….someone slap my wrist) even Michael Ballam himself said it was the finest meal he had ever had in Cache Valley.
Now here’s the best part: This pork is incredibly easy to make and the fact that it is a tenderloin means it is very forgiving and keeps it’s moister and tenderness well. The preparation is simple and it does not need to cook for long. I will put up the recipe for the apple coulis here in the next few days, because it’s a must have along with the pork and sweet potatoes. You can get the balsamic reduction recipe here.
- 2 lb. Pork Tenderloin(preferably 2 loins at 1 lb. each), silver skin removed
- 3 T. Fresh Rosemary, Chopped
- 1 T. Fresh Parsley
- 1 T. Fresh Thyme
- 1 T. Basil, chopped(dried is fine)
- 1/2 T. Coarse Ground Black Pepper
- 1 1/2 T. Kosher Salt
- Olive Oil, for searing
- 1 Fennel Bulb, trimmed and thinly sliced
- 1 Pink Lady Apple, skin on, cut into slices(not too thin)
- 4 Shallots, skin removed
- In a small bowl, mix together well the herbs, salt and pepper.
- Dry the pork loins and coat them well in the herb mixture, making sure to use all of the mixture.
- Heat about 2 T. of the olive oil in a roasting pan over medium/high heat.
- Add the pork tenderloins to the roasting pan and brown on all sides.
- Turn off the heat.
- Remove the pork from the pan and set on a plate.
- Add the fennel, apple, and shallot to the roasting pan and toss the vegetables in the oil and brown bits remaining in the bottom of the pan.
- Place the roasting rack over the vegetables and place the seared pork tenderloins on the roasting rack.
- Roast the tenderloins at 425 degrees for 20-25 minutes, until they are just lightly pink in the center.
- Remove the tenderloins from the oven and allow to rest for 10 minutes before slicing(tent the roasting pan with tin foil to keep warm).
- Slice the pork into medallions about 1/3 to 1/2 inch thick.
- Serve immediately with the roasted vegetables.
To plate: Scoop about 1/2-3/4 C. of Sweet puree onto the center of a plate. Place 1 apple slice, fennel slice, and shallot bulb on top of the puree. Carefully fan out 4 slices of pork loin on top of the sweet potatoes and vegetables. Place a sprig of fresh rosemary in the center of the pork. Drizzle the balsamic reduction and apple coulis in a circle around the sweet potatoes.