Pumpkin and Sage Crusted Spiced Chevre Stuffed Pork Tenderloin with Persimmon Glaze

30 10 2010

 

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)

Crust exposed to demonstrate composition

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.

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6 responses

31 10 2010
Food-Full.com

Pumpkin Stuffed with Everything Good…

Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that is just a tiny bit bigger than your pumpkin. If you ……

31 10 2010
Wine Glaze » Pumpkin and Sage Crusted Spiced Chevre Stuffed Pork Tenderloin …

[…] the original: Pumpkin and Sage Crusted Spiced Chevre Stuffed Pork Tenderloin … AKPC_IDS += "6447,";Popularity: unranked […]

1 11 2010
Tweets that mention Pumpkin and Sage Crusted Spiced Chevre Stuffed Pork Tenderloin with Persimmon Glaze « What's Cookin' with Doc: The Rx Pad -- Topsy.com

[…] This post was mentioned on Twitter by Foodierama, Doc. Doc said: Pumpkin and Sage Crusted Spiced Chevre Stuffed Pork Tenderloin with Persimmon Glaze: http://wp.me/pBDeE-P1 […]

5 11 2010
E Stelling

Man Doc, this looks and sounds fantastic! I have to make pork soon…

7 11 2010
whatscookingwithdoc

@ Chef E:Thanks Chef, Pork is such a great protein and this was such a fall dish 😉
@ Joumana: Thanks-it is a fall flavor feast!
@BB: If you take the calcium, take it with Vit D. Calcium supplements alone in older women were associated in a study this summer with increased risk of heart attack. Forget the supplements-eat more fish 😉
@Suse: Ha! You got it!

5 11 2010
tasteofbeirut

Never thought of using persimmons as a glaze; what a great idea along with the pepitas crust, I am so intrigued by this novel play of flavors.

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