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Recipe for :

Pork Tenderloin with Apricots and Apple Crisps
 

This recipe comes from John Benson-Smith.

The recipe has been supplied by Celebrity Chefs UK, through which John can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

Ingredients

Apple crisps:
2 Granny Smith's apples
2 tbsp caster sugar
21/2 tbsp water
200g dried apricots, cut into small pieces
300ml fresh orange juice
1 tbsp fresh sage, finely chopped
4 x 150-200g portions of pork tenderloin (sinew removed)
250g pancetta, thinly sliced (or smoked streaky bacon)
Salt & pepper
1 kg raw potatoes, peeled & diced into
1cm cubes
3 tbsp vegetable oil
Salt
Curly endive (or Frisée) leaves
Red chard leaves (or a selection of other interesting salad / herb leaves)

Dressing:
2 tbsp sherry vinegar
6 tbsp walnut oil
A dash of sherry

Method

Apple Crisps:

  • Place the sugar and water together in a saucepan over a gentle heat. When the sugar has dissolved, remove from the heat and leave to cool.
  • Leaving the skins on the apples, slice them very thinly using a mandolin (if available). Lay the discs on non-stick baking parchment on a baking tray and brush them with the sugar syrup.
  • Place the tray in a preheated oven at 110ºC (225ºF, Gas 1/4) for 12 hours until dried out and crispy. Store in a dry place until required.
  • Place the dried apricots in the orange juice and leave to soak, overnight if possible.

Cooking the pork:

  • Drain the excess orange juice from the apricots and stir in the sage.
  • Make a cavity through the centre (lengthways) of each pork fillet using the handle of a clean wooden spoon.
  • Fill each cavity in the pork fillets with apricots and sage, pushing the fruit in with the spoon handle to ensure it gets to the middle.
  • Wrap enough slices of pancetta around each fillet to cover it.
  • Place in a roasting tin and season with salt and pepper.
  • Roast in a preheated oven at 180ºC (350ºF, Gas 4) for 30 minutes or until cooked through.
  • Allow to 'rest' in a warm place before serving.
  • Blanch the potatoes in boiling water until just tender. Drain well.
  • Heat the vegetable oil in a frying pan over a moderate heat.
  • Add the blanched potatoes and sauté. Continue to cook on the hob or transfer to the oven until golden and crisp at the edges.
  • Season with salt.
  • Whisk the ingredients for the dressing together.

To Serve:

  • Drain the potatoes onto absorbent kitchen paper to remove the excess oil. Scatter them around each plate.
  • Place the mixed leaves in a bowl, drizzle with some of the dressing and toss lightly.
  • Spoon a pile of dressed leaves into the centre of each plate.
  • Arrange a few apple crisps around the leaves.
  • Sit a pork fillet on top of the leaves and finish with a drizzle of the dressing.

Variation:

  • If you like, add a crushed clove of garlic and a sprig of fresh thyme to the potatoes as they sauté.

Serves 4

John Benson-Smith

 
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