With a "hats off" to Fall, recent class members cooked up Chef David's recipe for 'Pork Tenderloin Seduced by Roasted Garlic Pine Nut Chipotle Stuffing and a Warm Applejack Bath'
4 whole pork tenderloins, butterflied open 4 tablespoons olive oil 1/4 pound Monterey Jack cheese, shredded 3 garlic heads, roasted and peeled 1/2 cup toasted pine nuts 16 dried chipotle peppers, reconstituted for 20 mins in 1 cup hot water, chopped fine, strain and reserve juices 1/2 cup parsley, chopped coarse 1 cup applejack 1/4 cup soy sauce salt and fresh pepper 2 tablespoons olive oil 4 shallots minced fine
Place the applejack, soy and reserved liquid from chilies, and the 4 tablespoons olive oil in a bowl and mix. Lay the pork in the bowl and coat each side. Allow to marinate for 20 minutes. Remove the pork and save the marinade. In a separate bowl combine the garlic, cheese, chipotle peppers, pine nuts, and parsley and blend with a fork so the garlic creates a paste and holds all the ingredients together. Lay out the pork filets and divide the stuffing mixture into four. Spread out the mixture on each pork filet and evenly coat. Roll each filet up and secure with tooth picks.
Heat a large saute pan, over high heat, and add the 2 tablespoons of olive oil. Sear the outside of each rolled pork filet. When they are all seared, place all the filets in the pan in a preheated 400 degree oven. Roast until the internal temperature reaches 160 degrees. Remove the pan from the oven and place the pork filets on a warm plate. Place the pan over high heat and add the shallots. Saute for 2 minutes until the shallots are tender. Deglaze with the reserved marinade. Be extremely careful as the mixture will flame up. Keep a cover handy to extinguish the flames if necessary. Allow the juices to reduce down to a syrup and serve over sliced pork.
For the Full Menu, download the Spicy FALL Elegant Menu PDF. Enjoy:
Broiled Stuffed Long Hot Italian Peppers over baby Greens with Balsamic Demi-Glaze Drizzle
Pork Tenderloin Seduced by Roasted Garlic Pine Nut Chipotle Stuffing
and a Warm Applejack Bath
Oven Roasted Lime Chile Parmesan Corn
Crispy Oven Roasted Spiced Potatoes
Individual Liquid Center Warm Chocolate Chili Cake