Pork Tenderloin

Great pork tenderloin recipe courtesy of Jeff Kucharski, VP FirstMerit, and Bobby Flay.

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Grilled Pork Tenderloin Filled with Walnut Romesco

Served with Caramelized Date-Shallot Sauce

Walnut Romesco

3 tablespoons olive oil

8 cloves garlic, peeled

1 red bell pepper, roasted, peeled, seeded and coarsely chopped

2 ancho chiles, soaked in boiling water until soft, seeded

1 slice white bread, crust removed, cut into small cubes

1/4 cup red wine vinegar

1/2 cup walnuts, divided

1/4 cup golden raisins, divided

1/4 cup dried apricots, coarsely chopped

Caramelized Date Sauce

2 tablespoons unsalted butter

1/2 cup thinly sliced shallots

2 tablespoons sugar

Salt and freshly ground pepper

1/2 cup white wine

1/2 cup red wine

1 cup coarsely chopped dates

5 cups chicken stock

1 tablespoon molasses

Pork Tenderloins

2 pork tenderloins (1/2 lbs. each) butterflied

Salt and freshly ground pepper

2 tablespoons olive oil

Walnut Romesco

For the Walnut Romeso: Heat the oil in a medium sauté pan over high heat, until smoking. Sauté the garlic, bell pepper, chiles, and bread cubes until lightly browned, about 2 minutes each. Stir in half the walnuts. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sautéed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the remaining walnuts, raisins and apricots and puree until smooth and thickened, season with salt and pepper.

For the Grilled Pork Tenderloin: Preheat grill or oven to 400 degrees Fahrenheit. Season both sides of the pork tenderloin with salt and pepper. Spread a thin layer of the Walnut Romesco down the center, fold each side over the filling, and tie with butcher's twine. Brush each tenderloin with oil and grill for 4 - 5 minutes on each side or until just cooked through. If using oven, heat oil in a large ovenproof sauté pan over high heat. sear meat on both sides, until golden brown, place in oven and roast for 10 minutes. Let rest 10 minutes before slicing.

For the Caramelized Date-Shallot Sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and the sugar and cook until caramelized, about 5 - 7 minutes. Season with salt and pepper to taste. Increase the heat to medium-high. add both wines and reduce the mixture to 1/4 cup. Add the dates, chicken stock and molasses and continue cooking until reduced to 2 cups, and reaches the consistency of a slightly thick sauce, about 30 minutes. Keep warm.

To Serve: Slice the tenderloin into 1-inch thick pieces and top with a little romesco sauce and drizzle with date-shallot sauce.

MY NOTES:

1. Dried ancho chiles are sometimes difficult to find. You can use the powder and just add it to the food processor when making the romesco. In addition, I’ve made the romesco and shallot sauce a day ahead of time. Saves time if you’re entertaining guests.

2. You can buy dates that are already chopped. This is a good idea and saves time. Less messy too.

3. I've always had to cook the tenderloins much longer than 10 minutes in the oven. Typically at least 25 - 30 minutes. However, if you sear them a little longer the oven time will be less. Use your own judgement.