Bertolli

Philadelphia Potatoes Recipe List

Deuce Restaurant

1040 N. Second Street, Philadelphia, PA 19123
215-413-3822

Bosc Pear and Mission Fig Stuffed Pork Tenderloin with Roasted Baby Fingerling Potatoes and Bacon Sherry Vinaigrette

Yields: 4 servings

INGREDIENTS

1 20-ounce pork tenderloin
2 bosc pears
1 1/2 C diced dried mission figs
2 lbs baby fingerling potatoes
1 head of radicchio
1/2 C uncooked bacon batons
1/2 C minced red onion
1 T minced garlic
3 T sherry wine vinegar
1/2 C chicken stock
juice of half a lemon
1 T brown sugar
2 T butter
2 t sugar
2 T canola oil
4 T julienne fresh sage
5 sprigs of fresh thyme leaves
1/2 C olive oil
to taste salt and pepper

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.

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.

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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