16 pieces for buffet-style canapé 1 lb. pork tenderloin 1⁄2 cup cashews, crushed 1⁄4 cup peanut butter 1 onion, minced 6 cloves garlic, minced 1⁄2 cup apricot sauce 1⁄2 cup spiced and sliced apples 1⁄2 cup peach sauce to taste ground cloves to taste ground cinnamon to taste ground nutmeg 16 slices baguette sliced thin on the bias 4 cups spring lettuce mix to taste salt to taste pepper 1⁄2 cup white wine 1⁄4 cup red wine 1 cup butter 1⁄4 cup chopped parsley to taste thyme 1⁄2 cup cream
For the pork: Clean silver skin off pork tenderloin and coat pork with peanut butter, completely covering meat. Roll pork in crushed cashews until evenly covered. Melt 2 oz. butter in sauté pan and sauté pork until golden brown, making sure not to burncashews. Place pork in oven and cook until internal temperature reaches 165ºF. Slice pork on the bias into 16 1-oz. pieces.
For the spiced apple sauce: Sauté 1⁄3 of the onions and 1⁄3 of garlic in 1 oz. butter until translucent. Deglaze with red wine and reduce by half. Add cinnamon, nutmeg and cloves to taste. Add 1⁄3 of the cream. Add spiced and sliced apples to the pan and simmer for 5 minutes. Remove from heat and puree until smooth. Salt and pepper to taste.
For the peach sauce: Sauté 1⁄3 of the onions and 1⁄3 of the garlic in 1 oz. butter until translucent. Deglaze with 1⁄4 cup of the white wine and reduce by half. Add a pinch of thyme. Add 1⁄3 of the cream. Add peach sauce and simmer for 5 minutes. Remove from heat and puree until smooth. Salt and pepper to taste.
For the apricot sauce: Sauté 1⁄3 of the onions and 1⁄3 of the garlic in 1 oz. butter until translucent. Deglaze with remaining 1⁄4 cup white wine and reduce by half. Add cinnamon, cloves and nutmeg to taste. Add 1⁄3 of the cream. Add apricot sauce and simmer for 5 minutes. Remove from heat and puree until smooth. Salt and pepper to taste.
For the toast points: Lightly butter baguette slices and sprinkle with parsley, garlic, salt and pepper. Toast in oven until golden brown.
For plate arrangement: Place mixed greens at twelve o’clock position on plate. Place one slice of pork leaning up against greens on the right-hand side of plate, with the rest of the slices shingled off the first. Place a dollop of each sauce between the six and nine o’clock positions on the plate. Place the toast points in a fan shape leaning up against the greens in the middle of the plate. Sprinkle lightly with parsley.
For buffet pan arrangement: Place three soup cups in the middle of a 2-in. hotel pan. Place one sauce in each cup. Lay sliced pork loin around cups. Add toast points, placing them around the perimeter of the pan.
Recipe from Paul Luttmann, Executive Chef, Avera Mckennan Hospital and University Health Center, Sioux Falls, SD.
