Eclectic Bistro Fare

August 20, 2008

Roasted Pork Tenderloin, Red Potatoes w/ American Grana and Tarragon & Summer Zucchini in Garlic and Wine

I don't cook alot of pork, using it as an accent in most cases. But here, I wanted to showcase the local meat and bring out the true flavor of the hog. Most would probably say that a tenderloin has less flavor and although it is more subtle, the sauce I made to pare with it enhances these flavors and brings out aroma without using the tried and true apple or quince. In fact, pork has a sweetness and using a rub with fresh garlic, fennel seed and mustard does just this.

I seared then roasted the tenderloin (350* for about 30 min.). When the pork was done, I took it out of the pan and deglazed the drippings with a 1/4 c. chardonnay and 1 c. chicken stock. Then I added thyme and salt and reduced to a 1/4 c. and added a small amount of cornstarch to thicken further.

The red potatoes were diced, tossed in EVO, salt, pepper, fresh tarragon, and Bella Gioso's American Grana cheese ( which is a hard cheese aged for 18 mo., that resembles parmesan but with more of a nutty sharp flavor). I popped them in the oven five minutes before the pork and pulled them out at the same time.

The zucchini and bell pepper was from my mother in law's garden and using these two vegetables together, they play off eachother and bring out a natural sweetness that is further enhanced by wine and garlic.

This dish just screams comfort food and doesn't scare anyone who might be afraid to try something new.

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