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Wild Rice Dried Blueberry Stuffed Pork Tenderloin With Watercress Apple Salad And Apple Cider Vinaigrette

Wild Rice Dried Blueberry Stuffed Pork Tenderloin With Watercress Apple Salad And Apple Cider Vinaigrette

Wild Rice Dried Blueberry Stuffed Pork Tenderloin With Watercress Apple Salad And Apple Cider Vinaigrette

Wild Rice Dried Blueberry Stuffed Pork Tenderloin With Watercress Apple Salad And Apple Cider Vinaigrette

Recipe: Wild Rice Dried Blueberry Stuffed Pork Tenderloin With Watercress Apple Salad And Apple Cider Vinaigrette

Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greystone

Stuffing Ingredients

  • Stuffing
  • Olive oil: 3 Tbsp.
  • Shallots, minced: 3 Tbsp.
  • Onions, brunoise: 1 cup
  • Celery, small dice: ½ cup
  • Garlic, minced: 1 Tbsp.
  • Bay leaf: 1 ea.
  • Thyme leaves: 1 tsp.
  • White wine: ½ cup
  • Wild rice, cooked: 1 cup
  • Dried blueberries: 1 cup
  • Granny Smith apple, grated: ½ cup
  • Tarragon, minced: 1 Tbsp.

Pork Ingredients

  • Pork tenderloin: 2 ea.
  • Fresh oregano: 1 Tbsp.
  • Dijon mustard: 1 Tbsp.
  • Kosher salt: 1 tsp.
  • Black pepper: ½ tsp.
  • Salad
  • Watercress, stemmed: 4 cups
  • Frisee, torn: 2 cups
  • Fuji apple, julienne: 1 cup
  • Salt and freshly ground black pepper: to taste

Apple Cider Vinaigrette Ingredients

  • Extra virgin olive oil: ½ cup
  • Apple cider vinegar: ¼ cup
  • Apple cider: 3 Tbsp.
  • Shallot, minced: 1 Tbsp.
  • Salt and freshly ground black pepper: to taste
  • Balsamic glaze: for garnish

Instructions

  1. To make the stuffing: Heat the olive oil in a large sauté pan. Add the shallots, onions, celery, garlic, bay leaf, and thyme, and cook until soft over medium-low heat, about 15 minutes; you want a deep caramelization of the vegetables.
  2. Add the white wine, turning up the heat to medium and cook until the pan is near dry and the wine has almost completely cooked off.
  3. Remove from heat and pour into a large bowl containing the cooked wild rice, dried, blueberries, grated Granny Smith apple, and minced tarragon. Stir well. Chill and reserve.
  4. To stuff the pork tenderloin: Clean off any silver skin from the pork tenderloins and slit the pork lengthwise. Slit each side again so you are opening the tenderloins like a book.
  5. Season the pork with oregano, mustard, salt, and pepper. Stuff each pork tenderloin gently with about 1 cup of the stuffing and tie like you would a roast. Season again and set aside in the refrigerator to marinate for 2 hours.
  6. To cook the pork: Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Sear pork on all sides to create nice color. Remove from pan with tongs and place on a rack on a sheet pan. Bake at 400°F for 10 minutes, or until the internal temperature reaches 160°F. Remove from the oven and let rest in a warm area for at least 8 minutes before slicing.
  7. For the salad: While the pork is cooking, combine the ingredients for the apple cider vinaigrette. Toss the salad ingredients and dress with vinaigrette
  8. Slice pork and serve slices next to a small salad. Garnish with balsamic glaze.

Number of servings (yield): 8

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