| METHOD: POTATOES |
• Toss potatoes with 3 tablespoons of olive oil, thyme leaves and
season with salt and pepper.
• Roast in 350-degree oven for 30 minutes or until potatoes are golden
and crispy. |
| METHOD: FILLING |
• Peel, core and dice pears to a 1/8th-inch size.
• Mince figs and mix with pears, brown sugar, 2 tablespoons of sage
and lemon juice. |
| METHOD: TENDERLOIN |
• Clean Pork and half.
• At each end of the tenderloin cut a slit along the center using a long
thin boning knife.
• Turn the tenderloins on their sides and cut another slit thus creating
an “X” in the center of the loin.
• Insert the handle of a long wooden spoon thru the “X” to help
stretch the hole.
• Stuff the filling into each loin.
• Season with salt and pepper.
• In a hot sauté pan with canola oil sear all sides.
• Reduce heat to medium high and cook for 5 minutes on each side or
until pork’s temperature registers 150 degrees.
• Let rest for 10 minutes before slicing. |
| METHOD: RADICCHIO |
• Quarter radicchio.
• Cook radicchio and butter in a large sauté pan over medium heat for
3-5 minutes until it begins to caramelize.
• Add the sugar and stock, cover and cook for 7 minutes or until tender.
• Season to taste with salt and pepper.
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| METHOD: BACON-SHERRY VINAIGRETTE |
• Render bacon in a sauté pan over medium heat.
• Add red onion and garlic and cook for 1 minute or until onion is
tender.
• Remove from heat and add sherry wine vinegar and the remaining 2
tablespoons of sage.
• Slowly whisk in the remaining amount of olive oil and season with
salt and pepper to taste.
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| TO FINISH: |
• Place some of the radicchio in the center of the plate and arrange
some of the potatoes around the radicchio.
• Cut the pork in 1/4-inch slices and place 3 slices on top of the
radicchio.
• Spoon the vinaigrette over the pork and around the plate.
• Garnish with fresh ground black pepper.
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