Pork Tenderloin With Dried Fruit Veloute
This time of year is my favorite. You can really start to take your cooking up a notch with some flavorful and hearty entrees that are perfect for Fall! I selected the Pork Tenderloin because of the texture and flavor when you finish it off with the dried fruit veloute!
Pork Tenderloin actually refers to the muscle along the central spine. This is the most tender part because this muscle is used for posture and not locomotion. Pork tenderloin is typically considered low in fat and rivals the chicken breast as one of the leanest meats.
The Dried Fruit Veloute is created with one of my favorite fall fruits, the Granny Smith Apple. This apple is a great source of dietary fiber and Vitamin C.
| Roast Pork Tenderloin | |||
| Ingredients: | Amount | Unit | |
| Water | 1 | gal. | |
| Kosher Salt | .5 | cup | |
| White Sugar | .25 | cup | |
| Pork Tenderloin | 2 | each | |
| Kosher Salt | 1 | Tblsp. | |
| Black Pepper | 1 | tsp. | |
| Vegetable Oil | .25 | cup | |
| Procedure: | |||
| 1. In a large storage container combin water, salt and sugar- stir until dissolved to form a brine. | |||
| 2. Add pork tenderloins to the brine and refrigerate for 24 hours. | |||
| 3. Remove pork tenderloins from the brine and pat dry with paper towel. | |||
| 4. Season the pork tenderloins with salt and pepper. | |||
| 5. Heat vegetable oil in a large skillet over med-high heat until oil begins to ripple. | |||
| 6. Sear pork tenderloins in skillet to brown on all sides. | |||
| 7. Transfer pork tenderloins to baking sheet and cook in 350′ oven for 20-25 minutes- Or internal temperature reaches 140′. | |||
| 8. Let the pork rest for 10 minutes before cutting into 1/4″ slices. | |||
| 9. Serve pork with “Dried Fruit Veloute”. | |||
| Dried Fruit Veloute | ||
| Ingredients: | Amount | Unit |
| Cherries, dried | .25 | cup |
| Apricot, dried-rough chop | .25 | cup |
| Granny Smith Apple, med-dice | .5 | cup |
| White Wine | .5 | cup |
| Shallot, minced | 1 | Tblsp. |
| Garlic, minced | 1 | Tblsp. |
| Sage, rubbed | 1 | tsp. |
| Ancho Powder | 1 | tsp. |
| Allspice | 1 | pinch |
| Cinnamon, ground | .25 | tsp. |
| All Purpose Flour | 1 | Tblsp. |
| Butter | 2 | Tblsp. |
| Chicken Stock | 1 | cup |
| Salt & Pepper | TT | |
| Procedure: | ||
| 1. Soak fruit in white wine for minimum of 15 minutes. | ||
| 2. Sweat shallot, garlic and spices with butter in stock pot. Do Not Brown | ||
| 3. Add flour to form a blonde roux. | ||
| 4. Add fruit and wine to stock pot, Cook over medium heat for 2 minutes. | ||
| 5. Add chicken stock and bring to simmer. Let roux cook out for five minutes, season to taste. | ||
Happy Cooking
Chef Nick
