Philadelphia Potatoes Recipe List

Deuce Restaurant

1040 N. Second Street, Philadelphia, PA 19123

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

Yields: 4 servings


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


• 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.


• 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.


• 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.


• 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.


• 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.


• 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.

Our Social Media Pages

Facebook Twitter Pinterest LinkedIn

Our App Stores

Apple Store Google Play