I made this recipe for friends some time ago. It isn't the easiest
recipe I've ever done, but it is very elegant and quite delicious. The
tough parts are the unrolling and re-rolling, and it definitely sounds
harder than it really is. You start by making a shallow cut into the
meat and then by laying the knife flat, unrolling it like a scroll. The
stuffing is very easy, and it's a breeze to cook. Buttered rice would
make a good side dish.
The wine matches beautifully with the
modern Tempranillo-based wines, such as those of Ribera del Duero. I
served it with Condado de Haza, but it will go equally well with the
other wines listed here.
Ingredients:
- One Pork Tenderloin
- ½ Cup Dried Blackcurrants
- ¼ Cup Almonds
- 1 Small Onion, coarsely chopped
- 2 Cloves Garlic, minced
- ¼ Cup Dry White Wine or Vermouth
- 2 Tablespoons Butter
- 4 Feet of String, to tie the roast closed
- 1 Tablespoon Vegetable Oil
Directions:
- Pre-heat the oven to 375º.
- In
a microwave safe bowl, combine the blackcurrants and the wine.
Microwave on high for one minute, then set aside. The Blackcurrants
will plump up while you work.
- Melt the butter in a skillet over medium heat, then saute the onions until soft. Add the garlic and saute for another minute.
- Place the pork tenderloin on a cutting board cut off the very thin end. With a sharp chefs knife or boning knife, peel open the the roast. This video
shows how to peel open a full pork loin. The tenderloin is much smaller
around and takes much less cutting, but this shows the technique. An
alternate technique is to cut through the middle of the roast as if you
were cutting it in half the long way, stopping about ¼ inch away from
cutting it all the way through. If you use the second method, you
should place a sheet of plastic wrap over the butterflied meat, and
pound it out. Using either technique, you want it to end up about ¼
inch thick.
- In a food processor, combine the onion/garlic
mixture with the plumped blackcurrants and almonds. Pulse the blade
several times until the ingredients are well combined, but you can
still see recognizable pieces of almond.
- Spread the mixture over the surface of the unrolled meat, about a ¼ inch thick layer.
- Roll the meat, starting on one edge and rolling it up like a poster or a rug.
- If
you know how to ladder tie a roast, now is the time. If you don't, cut
the string into six 8 inch pieces. Place them under the roast at equal
intervals and tie them around the meat to hold the scroll closed.
- In
an oven safe skillet large enough to hold the tenderloin, heat the oil
until it is shimmering but not smoking. Lay the roast in the pan, seam
side down. Brown the tenderloin on all sides, about 10 minutes.
- Place
the skillet into the hot oven for 20 to 30 minutes, until an instant
read thermometer inserted into the center of the roast reads 135º for
medium.
- Let the meat rest for 5 minutes. I know it's hard
to wait, and I know you think the meat will get cold, but it really
helps the meat stay juicy after it's cut.
- Slice the meat into two inch thick medallions and serve.
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