Pear and Hazelnut Stuffed Pork Tenderloin with Sour Cherry Syrah Sauce
Serves: 4 to 6
"I love pork tenderloin because it roasts so perfectly and stays nice and juicy. PCC proudly carries Pure Country Pork which is sustainably raised right here in Washington state. And we continue the local celebration with caramelized organic pears, crunchy hazelnuts and Washington state Syrah. Perfect!" - PCC Chef Lynne Vea
For the pork
- 1 tablespoon butter Add to list
- 2 local organic pears, seeded and coarsely chopped Add to list
- 1/4 cup dried sour cherries Add to list
- 1 tablespoon maple syrup Add to list
- 1 tablespoon balsamic vinegar Add to list
- 1/8 teaspoon ground clove Add to list
- 1/2 cup roasted hazelnuts Add to list
- Salt and freshly ground pepper Add to list
- 1 tablespoon vegetable oil Add to list
- 2 Pure Country Pork tenderloins, trimmed of excess fat Add to list
- Butcher’s twine Add to list
Sour Cherry Syrah Sauce
Preheat your oven to 375° F. Melt the butter in a sauté pan over medium heat and add the pears, cherries, maple syrup, balsamic vinegar and cloves. Simmer the pears until the liquid is reduced and they begin to caramelize. Season with salt and pepper. Coarsely chop the pear mixture and hazelnuts in a food processor. Chill. (You may do this up to one day in advance.)
Cut a slit in the tenderloins lengthwise, 3/4 of the way through. Press them open like a book and lightly season with salt and pepper. Press the pear filling over the tenderloins and roll up tightly, wrapping each tenderloin in several lengths of twine to hold them securely.
Heat the oil in a heavy sauté pan over medium high heat. Sear the tenderloins on all sides until dark golden. Remove the tenderloins to a roasting pan and roast until they are 160° F in the center, about 15 to 20 minutes. While the meat is cooking, prepare the sauce as directed below.
For Sour Cherry Syrah Sauce
Place the pan in which you cooked the pork back on the stove and add the Syrah, chicken broth, maple syrup and the cherries. Boil over medium high heat, stirring occasionally, until the liquid is reduced to about 3/4 cup.
Stir in the cold butter until the sauce is silky and slightly thickened. Season with salt and pepper. Remove from the heat and keep warm. (You may leave the cherries whole, or puree the sauce in a food processor or blender until smooth.)
Remove the twine from the tenderloins and slice them into medallions. Fan out slices on each person’s plate and nap with the sauce.
Recipe by, PCC Chef
Source: Edible Seattle Fall 2008