DATES AND ROSEMARY STUFFED PORK TENDERLOIN AND CHESTNUT APPLE PURÉEDelicious and exotic dates are believed to have originated around the Persian Gulf, and have been cultivated since ancient times from Mesopotamia to Egypt, possibly as early as 6000 BC. In later times, Arabs spread dates around northern Africa and into Spain. Despite a very sweet ingredient, dates can be used to prepare desserts, cakes, sauces or drinks. To use it in roast meat stuffing you should add some herbs or a sour ingredient to balance the final flavor of it. Chestnut and apple purée is the final Autumn touch of this suggestion I leave here today.
YOU WILL NEED (serves 4):
800 gr / 1 lb and 12 ¼ oz of pork tenderloin;
Salt;
Pepper;
Lemon juice;
4 garlic cloves, chopped;
1 tablespoon of paprika;
Drizzle of extra virgin olive oil;
150 gr / 5 ¼ oz of dates;
A good sprig of fresh rosemary;
300 ml / 10 ½ fl oz of white wine;
200 gr / 7 ¼ oz of chestnuts, peeled;
200 gr / 7 ¼ oz of green apples, peeled;
Tablespoon of butter;
2 bay leaves;
300 gr / 10 ½ oz of fresh mushrooms;
METHOD:
Choose pork tenderloin of good quality. The better the ingredients, the better the final result;
If you use frozen pork, make sure the defrosted water is drained and doesn’t get in touch with it;
Wash the pork loin, dry and season with salt, pepper, garlic and lemon juice. Reserve (if you can do this operation one day before the final result with be much better);
In a skillet heat a drizzle of olive oil and salt;
Add deseed dates to the skillet and fry for 2 minutes;
Add rosemary and 150 ml / 5 ¼ fl oz of white wine. Reduce to evaporate the alcohol and absorb fresh herbs flavor. Discard rosemary sprig;
Open pork tenderloin in a book shape and stuff it with dates and rosemary sauce. Roll to enclose stuffing and tie at 2 cm intervals with cooking string, closing well the tops;
Preheat your oven to 170ºC/338ºF to allow a slow roast;
Place tenderloin into a roasting tray, drizzle with olive oil and sprinkle with paprika, salt and pepper;
Take it to the oven and roasted until well done, adapting roasting time according to tenderloin thickness;
Boil chestnuts in water with salt during 30 minutes;
Add pelled and deseed apples and keep boiling for 15 minutes more;
Drain well and smash everything until you obtain a purée consistence;
In a pot take purée to the heat with a tablespoon of butter to homogenize and dry a little.
Grill mushrooms with a drizzle of olive oil, 2 garlic cloves, bay leaves, salt and pepper;
When mushrooms are getting dry and golden brown, lower the heat and drizzle in 150 ml / 5 ¼ fl oz of white wine;
Allow mushrooms to dry once more, to regain some golden brown color again. Reserve;
If you use frozen pork, make sure the defrosted water is drained and doesn’t get in touch with it;
Wash the pork loin, dry and season with salt, pepper, garlic and lemon juice. Reserve (if you can do this operation one day before the final result with be much better);
In a skillet heat a drizzle of olive oil and salt;
Add deseed dates to the skillet and fry for 2 minutes;
Add rosemary and 150 ml / 5 ¼ fl oz of white wine. Reduce to evaporate the alcohol and absorb fresh herbs flavor. Discard rosemary sprig;
Open pork tenderloin in a book shape and stuff it with dates and rosemary sauce. Roll to enclose stuffing and tie at 2 cm intervals with cooking string, closing well the tops;
Preheat your oven to 170ºC/338ºF to allow a slow roast;
Place tenderloin into a roasting tray, drizzle with olive oil and sprinkle with paprika, salt and pepper;
Take it to the oven and roasted until well done, adapting roasting time according to tenderloin thickness;
Boil chestnuts in water with salt during 30 minutes;
Add pelled and deseed apples and keep boiling for 15 minutes more;
Drain well and smash everything until you obtain a purée consistence;
In a pot take purée to the heat with a tablespoon of butter to homogenize and dry a little.
Grill mushrooms with a drizzle of olive oil, 2 garlic cloves, bay leaves, salt and pepper;
When mushrooms are getting dry and golden brown, lower the heat and drizzle in 150 ml / 5 ¼ fl oz of white wine;
Allow mushrooms to dry once more, to regain some golden brown color again. Reserve;
SERVE:
Remove tenderloin from the oven and allow 10 minutes rest. Cut in slices with the help of a sharp knife;
Place a slice of tenderloin over a portion of grilled mushrooms;
Place a portion of purée aside and serve.
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