Pork, pears, potatoes. An alliterative main course.
Pork Tenderloin
Alliteration has never tasted so good. Perfect pork tenderloin alongside the sweet treat of poached pears, with a side of potator royalty: pomme duchesse.
PORK TENDERLOIN WITH POACHED PEARS AND POMME DUCHESSE
6 6-ounce pork tenderloin cuts
all-purpose flour
salt and pepper
clarified butter or olive oil
Salt and pepper the tenderloins and roll through flour. Heat butter in saucepan. Cook over medium heat, until done.
POACHED PEARS
6 Anjou pears, peeled and cored
water, enough to cover pears
1⁄4 cup lemon juice
1 cinnamon stick
Heat water, lemon juice and cinnamon stick in a saucepan until simmering. Place pears in poaching liquid, turn off heat, cover pan, and poach for approximately 10 minutes.
POMME DUCHESSE
2 1⁄2 pounds Idaho potatoes, peeled
1 egg
2 tablespoons butter
1⁄2 tablespoon nutmeg
Parmesan cheese to taste
salt and pepper
Boil the potatoes in lightly salted water until easily pierced by a fork. Rice the potatoes, and mash after adding butter, egg, nutmeg, cheese, salt and pepper. Place mashed potatoes in piping bag with a large pastry tip. Pipe near-full circles on a baking sheet sprayed with cooking spray. Brown for several minutes in oven .
SAUCE
1 48-ounce can veal stock
1 teaspoon tomato paste
1 ounce chocolate
1 ounce Madeira wine (dry)
salt and pepper
Pour Madeira in saucepan and burn off alcohol. Add veal stock, tomato paste and chocolate. Whisk until smooth. Reduce by 1⁄3. Add salt and pepper to taste
VEGETABLES
about 5 Brussels sprouts per person
about 3 garlic cloves per person (peeled, left whole)
olive oil
Clean and wash Brussels sprouts and cut a cross in each stem. Heat oven-proof pan, and sauté sprouts and garlic in olive oil. Cover with foil and roast in oven for approximately 20 minutes at 350.
To Serve: Pour a small puddle of sauce on each plate. Place a pear in each puddle. Slice the tenderloin, and fan it on the plate. Arrange a few Brussels sprouts and garlic cloves on each.
(Originally published in the December 2008 issue of Virginia Living.)
