This a dish that brings home a host of fall flavors in a most delicious way.
- 2-3 pound pork tenderloin
- Butcher’s twine
Pork Tenderloin Stuffing
- 5 oz chevre
- 1/8 tsp mace
- 1/8 tsp ground clove
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- 1 tsp ground cumin
Combine all the ingredients together in abowl and set aside.
Pumpkin Sage Crust
- 2 Tbs ground sage
- ½ cup of pumpkin seeds, roasted (often sold in stores as pepitas)
Combine all the ingredients in a food processor and blend. Remove and set aside.
Trim the silver skin from the pork tenderloin. Butterfly the halves and stuff the middle of each half with the spiced chevre. Reassemble the tenderloin and tie together with butcher’s twine. Coat the outside of the tenderloin with the sage and pumpkin seed mixture. Sear each side for 4-6 minutes in a pan over medium high heat. Remove and finish in the oven at 425 degrees F until the internal temperature is about 140 degrees F. Remove and allow to rest for ten minutes.
Persimmon Glaze
- 4 persimmons, peeled and chopped
- ¼ cup pomegranate juice
- ¼ cup red wine
- ¼ cup apple cider
- 1 Tbs honey
- 2 pods star anise
Combine all the ingredients in a saucepan over medium heat. Bring to a boil and simmer until the persimmon is tender. Using a potato masher, mash up the persimmon and simmer until the liquid is reduced by half, about fifteen minutes. Remove and strain the liquid through a fine mesh sieve. Return the liquid to high heat and reduce until the liquid is a syrup consistency, about 5-10 minutes.