Pear and Hazelnut Stuffed Pork Tenderloin with Sour Cherry Syrah Sauce
Serves: 6 to 8
Mild, juicy pork tenderloin can adapt to countless methods of preparation. This version goes local, with caramelized pears, crunchy hazelnuts and Washington state syrah.
For the pork
- 1 tablespoon butter Add to list
- 2 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 cloves Add to list
- 1/2 cup roasted hazelnuts Add to list
- Salt and freshly ground pepper Add to list
- 1 tablespoon high-heat oil Add to list
- 2 pork tenderloins, trimmed of excess fat Add to list
- Butcher’s twine Add to list
Sour Cherry Syrah Sauce
Preheat the oven to 375° F. Melt butter in a sauté pan over medium heat and add pears, cherries, maple syrup, balsamic vinegar and cloves. Simmer until the liquid is reduced and the pears begin to caramelize. Season with salt and pepper. Coarsely chop 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 pear filling over tenderloins and roll up tightly, wrapping in several lengths of twine to hold them securely.
Heat oil in a heavy sauté pan over medium high heat. Sear tenderloins on all sides until dark golden. Remove to a roasting pan and roast to 145° F in the center, 12 to 15 . 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 syrah, chicken broth, maple syrup and cherries. Boil over medium-high heat, stirring occasionally, until liquid is reduced to about 3/4 cup.
Stir in 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 two to four slices on each person’s plate and top with sauce.
Recipe by, PCC Chef