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Ingredientes
- 3 x pork tenderloins, (12 oz)
- 1/4 c. fresh lavender, finely minced
- 1/4 c. fresh mint, finely minced Sweet butter
- 1 c. dry cherries
- 2 x fresh persimmons, thinly sliced
- 6 x dry figs, thinly sliced
- 1/2 med red bell pepper, julienned
- 1/2 med green bell pepper, diced Juice of 1/2 lemon
- 1 tsp fresh gingerroot, peeled & grated
- 2 x cloves garlic, finely minced
- 1/4 c. white wine vinegar
- 1/2 c. gewurztraminer wine
- 1 pch cayenne pepper Salt and freshly grnd black pepper, to taste
- 2 Tbsp. sweet butter
- 3 x Granny Smith apples, cored and sliced
- 1/4 c. brown sugar, packed
- 2 Tbsp. cider vinegar
- 1 lb fresh pumpkin, seeded
- 1 lb white turnips, peeled and quartered
- 2 Tbsp. butter, melted
- 1/2 c. Asiago cheese, grated
- 1/4 c. heavy cream, (1/4 to 1/2)
- 1 x clove garlic, finely minced
- 1 tsp grnd nutmeg
Direcciones
- To make the pork:Trim any excess fat and silver skin from the tenderloins and throw away. In a large, shallow bowl, combine the lavender and mint. Roll the tenderloins in the herbs to thoroughly coat the meat. Cover and chill overnight.
- To make the chutney:In a medium-sized, heavy saucepan, combine all of the ingredients and bring to a boil. Reduce heat to simmer and cook, stirring frequently, for 1 to 1 hour 30 min, or possibly till the chutney has stewed and the fruits and vegetables are tender. Let cold to room temperature and set aside.
- To make the caramelized apples:In a warm skillet, brown the butter. Add in the apple slices and toss. Add in the sugar and continue to toss till the sugar begins to caramelize. Gently stir in the vinegar and cook on low heat, stirring frequently, till the liquid reduces to a light syrup. Keep hot.
- Preheat oven to 350 F.
- To make the pumpkin mix:Place the pumpkin in a baking pan and bake for 30 to 40 min or possibly till tender.
- Meanwhile, in a medium-sized saucepan, cook the turnips in water to cover for 20 min or possibly till tender. Drain and mash the turnips. Set aside.
- Scrape the meat of the cooked pumpkin into a large bowl and stir in the butter. Fold in the reserved mashed turnips. Add in the cheese, cream, garlic, and nutmeg and mash the mix to a smooth consistency. Keep hot.
- Preheat oven to 350 F. In a large, heavy ovenproof skillet; heat sufficient of the sweet butter to cover the bottom. When the butter is warm, brown the chilled pork tenderloins on both sides. Bake for 15 min, or possibly till the pork is cooked to medium. Remove and let stand for 5 min.
- Slice the pork on a bias and arrange on each serving plate with the chutney, caramelized apples, and pumpkin mix. Serve immediately.
- YIELD: 6 SERVINGS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 6 servings | |
| Calories 408 | |
| Calories from Fat 112 | 27% |
| Total Fat 12.74g | 16% |
| Saturated Fat 7.04g | 28% |
| Trans Fat 0.02g | |
| Cholesterol 103mg | 34% |
| Sodium 166mg | 7% |
| Potassium 1106mg | 32% |
| Total Carbs 45.19g | 12% |
| Dietary Fiber 5.7g | 19% |
| Sugars 31.9g | 21% |
| Protein 27.04g | 43% |
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