INGREDIENTS:Pork Dry Rub:
4 16-ounce pork loins
1 bunch rosemary, chopped fine
1 bunch sage, chopped fine
6 cloves garlic, minced
1 Tbsp. cracked black pepper
1 Tbsp. olive oil
Chutney:
2 crimson pears (medium diced)
1/8 cup black currants
2 shallots, minced
1/8 cup toasted pinenuts
2 oz. balsamic vinegar
2 oz. raw sugar
1 Tbsp. unsalted butter
Potatoes:
15 red bliss potatoes
2 onions (sautéed, and cooked down with the vinegar until jammy, then chopped fine and saved)
2 oz. balsamic vinegar
as needed, unsalted butter
as needed, heavy cream
as needed, salt
as needed, white pepper
Sauce:
1 quart pork stock
as needed, dry white wine
8 cloves toasted garlic
2 Tbsp. chopped rosemary
2 Tbsp. chopped sage
1 Tbsp. unsalted butter DIRECTIONS:Trim pork tenderloins of all silverskin, being careful not to trim off all of the fat. Place the pork in a bowl, and then add rosemary, sage, garlic, cracked pepper, and olive oil. Let sit overnight, refrigerated in a covered bowl so the flavors can marry. Sauté the shallots in butter until translucent, then add the pears and sauté briefly. Add currants, toasted pinenuts, balsamic vinegar, and sugar, and simmer until the desired consistency is reached.
To make the mashed potatoes: Boil the red bliss potatoes for approximately 20 minutes and strain into a colander. Add butter, cream, salt, and white pepper to the pot and heat until hot but not boiling. Add the potatoes and mash together until creamy but don’t overmix or they’ll be gummy.
To Make Sauce: Start by heating garlic until golden, and then deglaze with a splash of dry white wine. Then add the herbs and pork stock. Reduce until nappé (thickened), and add butter to finish, swirling the pan to incorporate the butter. Adjust seasoning, strain, and store.
For Assembly: Heat a sauté pan on the range with a tsp. of oil. When it is hot, season pork loin generously with salt and add to the pan, sautéeing until crust starts to form. Then put it in the oven, to cook all the way. Remove when it feels firm to the touch, and let it rest for 10 minutes before slicing. Place a dollop of potatoes into a small bowl and gently mix together with a tsp. of balsamic jammy onions. Place in the center of a warmed plate. Slice the pork and fan, placing on top of the potatoes. Add a tsp. of chutney in the center, garnish with baby watercress, and sautéed sliced crimson pears.
Finally, sauce around the plate and serve.
This recipe was part of the 1998 Boston Taste of Elegance event, sponsored by the National Pork Producers Council. The pork is served with caramelized onion balsamic mashed potatoes and crimson pear black currant chutney. NUTRITIONAL INFORMATION: SERVINGS:6-8 servings From:Chef/Owner Seth Woods, Metropolis Café, Boston PHOTO CREDIT:Photo Credit: NATIONAL PORK PRODUCERS COUNCIL