Ingredients
Stuffing Ingredients
- 3 tablespoons olive oil
- 3 tablespoons shallots, minced
- 1⁄2 cup Granny Smith apple, grated
- 1 tablespoon tarragon, minced
- 1 cup onions, brunoise
- 1⁄2 cup celery, small diced
- 1 tablespoon garlic, minced
- 1 bay leaf
- 1 teaspoon thyme leaves
- 1⁄2 cup white wine
- 1 cup wild rice, cooked
- 1 cup dried blueberries
Pork Tenderloin Ingredients
- 2 pork tenderloins
- 1 tablespoon fresh oregano
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- Salad
- 4 cups watercress, stemmed
- 2 cups Frisee, torn
- 1 cup Fuji apple, julienne
- Salt and freshly ground black pepper, to taste
Apple Cider Vinaigrette Ingredients
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup apple cider vinegar
- 3 tablespoon apple cider
- 1 tablespoon shallot, minced
- Salt and freshly ground black pepper, to taste
- Balsamic glaze, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- For the salad: While the pork is cooking, combine the ingredients for the apple cider vinaigrette. Toss the salad ingredients and dress with vinaigrette
- Slice pork and serve slices next to a small salad. Garnish with balsamic glaze.
About This Recipe
Recipe by Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greystone