Entries tagged with “Pork” from Sketchy's Kitchen
I've blogged about these before, but this time I have better pictures, a different recipe, and I will try to elaborate on the steps a little more. When making this dish, the flavors are the most important thing to think about. You want something that will stand out, and the flavors need to meld together. I don't serve this dish with a sauce - so you want strong and vibrant flavors. Fruits, vegetables, and spices that are intense work very well. In the past, I've done sun dried tomato basil pesto, red pepper curry, basil pesto with provolone and olives, sun dried tomato olive tapenade, and a few fruit based variants.
Once you have the skills down, this is an easy dish to prepare. The most difficult thing is flattening the pork out, and that's pretty easy. Well, I guess I should start the recipe :D
Sun Dried Tomato-Olive Tapenade Pork Roulades
Filling Ingredients:
- Sun Dried Tomato-Olive Tapenade
- 5 1/2oz Olive Medley
- Sun Dried Tomato Paste
- 2 garlic cloves
- 2 sprigs oregano
- 1 tsp dried thyme
- ground black pepper
- horseradish
- 1/4 dried chipotle pepper (minced)
- 1/2 red pepper
- 2 tsp sweet smoked Spanish paprika
Mince the red pepper, olives, and garlic together. Mix it with the sun dried tomato paste (this will help bind it together), chipotle, thyme, black pepper, and oregano. Mix very well and reserve for the pork. This can be made a day ahead of time. Set the horseradish aside for later.
On to the pork. First, we need to pick which tenderloin we want to use and remove the silverskin. This is the silvery blue connective tissue near the top of the tenderloin. If you don't remove this, your pork will distort and pull up. This is the same thing that makes grilled pork curl up. It is a simple procedure, and it goes measures into making your dish look better. Prepare a baking pan with a wire rack fit into it. Spray the rack with nonstick oil. Next, we butterfly the pork. Cut it down the center, but do not cut it in half. You want the knife to come about 1/4 of an inch from the bottom. You want to repeat this two more times. One for each half. If you still have a really large section, butterfly it again.
Now, place both sides of the pork between two sheets of plastic wrap. With the outside of the pork facing down, use a meat tenderizer to hammer the meat down. Use the spiky side first, then flip the hammer and use the flat side to flatten and form the pork. You are looking for 1/4 inch to 1/2 inch in thickness. The thinner the better, but do not destroy the pork, if you over work it, you will leave gaping holes when you roll it up. 
Next, evenly spread the filling across the pork, leaving 1/2 inch at the top so the seam can form. Roll it up and tuck the ends if they are uneven or loose.
Place the pork, seam side down, on the wire rack. coat the outside of the pork with canola oil, then sprinkle with sea salt (or kosher) and black pepper.
Cook in an preheated oven at 450 degrees (use convection is available). Cook until the internal temperature is 165 degrees (about 30 minutes IIRC). Let rest for 5 to 10 minutes before cutting.
There are so many easy ways to make juicy pork tenderloin. One way to butterfly it, hammer it flat, put down a layer of filling, and roll it up. It roasts nicely in the oven, the outside comes out crispy, inside is cooked and flavorful, and if you follow instructions - the meat is not overcooked. If you are worried about the meat coming out dry, brine it ahead of time. It is more important to brine meat if you are roasting/grilling it whole. When you butterfly and hammer out the meat, moisture retention is less important, because the filling will have some moisture content to help balance out the overall feel of the meat.When you decide to stuff your pork, you need to think about your ingredients and how they will cook together. Ingredients that separate when cooked are a bad idea (cheddar cheese). since you are working with pork, you can get away with fruit based stuffings, as well as savory stuffings. Apples and apricots go well with pork. you often hear of people eating applesauce with their pork, or serving pork chops with an apple and bread dressing. This dates back to pre-supermarket availability. The livestock was killed in the fall, and it was served with locally available ingredients. Apples were harvested the same time the animals were 'harvested'. I personally like the balance of apples and pork, so this was the basis of my dish.
I wanted the sweetness and tartness from the apples in my dish, but I also wanted a touch of spice and savory feel for the entire dish. I've had pork that tasted like it was bathed in candy, I wanted this dish to have the apple flavor, but not be overpowered by the sweetness of the apples. I off-set the sweetness with shallots, black pepper, cayenne pepper, ginger, and aniseed. No - there was no licorice flavor in the dish. The aniseed mingled well with the ginger and made the dish quite spicy.
I coupled this with tart and spicy mashed butternut squash. I wanted to balance out the four S's for this dish. I steamed the butternut squash, then I mashed it with some sour cherry preserves from a local farm. To finish off this side, I added a few drops of Tabasco Sauce and a little salt. I plated it with some finishing black sea salt. The larger salt crystals provided a nice crunch, and a little burst of flavor.
Pork Tenderloin Apple Roulade
- 1 pork tenderloin
- 1 granny smith apple
- 1 honeycrisp apple (you can use any red apple variant here)
- 2 small shallots
- 2 tsp fresh peeled ginger
- 1 tsp aniseed
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- salt
- pepper
- Canola oil
Prepare the filling first. chop the apples into little bits - avoid the cores, but leave the skins. Dice the shallots and ginger, mix in with the apples. Add the spices, a little salt, and pepper. Toss to combine.
Pat the tenderloin dry and butterfly the tenderloin. Lay the tenderloin between two sheets of plastic wrap and hammer it flat with a meat tenderizer - you are aiming for 1/4 inch think. Spread the apple mixture across the cut side of the tenderloin. Roll up and place the seam on the work surface. Spray a wire rack with non stick spray and place in a baking sheet with raised edges. Line the bottom of the pan with aluminium foil for easy cleanup. Coat the pork with oil with one hand, use your other hand to salt and pepper the outside.
If you are only roasting one (Convection Roast - 450 degrees) - it should be done in 20 minutes (145 degrees). Remove the pork and tent with foil for 5 minutes. The carryover cooking will raise the temperature to 150 degrees. Slice the pork into 1/2 inch slices at an angle.
If you are cooking two - rotate the pork halfway through cooking.
Spicy Mashed Butternut Squash
- 1 Butternut Squash
- Salt 1 tsp
- Pepper 1 tsp
- Tabasco sauce
- Sour cherry preserves - 1/2 cup
- Finishing Salt
Fill a large pot with enough water to almost touch your steaming tray, Bring the pot to a simmer.
Prepare the butternut squash. There are many different ways to do this - I should write a post about this. In the end, you want to have cubes of raw squash 1 inch by 1 inch square (no rind). Place the squash on the steaming tray and steam for 30 minutes. Remove the squash from the steamer and place into a bowl. Add the other ingredients and mash with a potato masher. Plate and finish with the black sea salt.
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