Beer-Glazed Pork Tenderloin With Gruyere And Cranberry Risotto

BEER-GLAZED PORK TENDERLOIN WITH 

GRUYÈRE And CRANBERRY RISOTTO

This dish has all the taste sensations covered— sweet, salty, tart, bitter and even umami, which is delivered by the Gruyère cheese. A helpful tip is to warm the stock in a measuring jug in the microwave. It can then be easily poured right into the pot. Using a pan that just fits the tenderloin will help avoid getting scorched areas on the surface of the pan, which will make for a better glaze.

Gruyere And Cranberry Risotto

2 tbsp (30 mL) olive oil

1 cup (250 mL) shallots or onion, finely chopped

2 tbsp (30 mL) garlic, finely chopped

2 tsp (10 mL) fresh thyme or sage, finely chopped

Pinch of salt

1 cup (250 mL) arborio or carnaroli rice

1 tsp (5 mL) lemon juice

4 cups (1 L) beef stock, warmed

¼ cup (60 mL) dried cranberries

2 tbsp (30 mL) unsalted butter

½ cup (125 mL) good quality Gruyère

or Emmenthal cheese, grated

Pork Tenderloin

2 medium pork tenderloins, about ¾ lb (375 g)

each, cut into halves if needed to fit pan

Salt and freshly ground pepper, to taste

2 tbsp (30 mL) unsalted butter

2 tsp (10 mL) fresh sage, finely chopped

½ cup (125 mL) beer, preferably the St-Ambroise

2 tbsp (30 mL) apricot jam

Directions:

Preheat oven to 350°F (180°C).

Start with the risotto. In a large pot or saucepan heat oil over medium. Add shallots, garlic, thyme and a pinch of salt. Cook until shallots are fully tender, about 10 minutes.

Stir in rice, combine well with shallots. Add lemon juice. Add enough stock to come to the surface of the rice. Stir well. When the stock has been absorbed continue to add stock ½ cup (125 mL) at a time, adding more when the last addition has been absorbed. Continue adding stock until the rice is al dente (or tender but not mushy), about 20 minutes. If the rice is still too firm and all stock is used continue to cook with water. Stir in cranberries during the last few minutes of cooking.

Just before serving, stir in 2 tbsp (30 mL) butter and Gruyère until melted.

While risotto is cooking, season pork generously with salt and freshly ground pepper.

In an ovenproof pan that just fits the pork, heat 1 tbsp (15 mL) butter over medium-high. Brown pork all over, about 10 minutes total.

Place pan in preheated oven and cook to internal temperature of 150°F (65°C). Remove pork from pan, cover with foil to keep warm.

In the same pan, add remaining 1 tbsp (15 mL) butter, sauté sage for 1 minute over medium. Add beer and apricot jam. Reduce over medium heat to desired consistency.

Slice pork and serve on top of the risotto. Drizzle with reduced glaze.

Serves 4     Recipe of Tonia Wilson-Vuksanovick

Stuffed Pork Tenderloins With Fresh Cranberry Compote

Stuffed Pork Tenderloins with 
Fresh Cranberry Compote

This recipe is shared by the LCBO.

For a festive meal, serve this dish with roast potatoes, squash and green beans almandine. Both the compote and stuffed loins can be prepared earlier in the day.

Cranberry Compote:
⅓ cup finely diced red onion

2 tbsp water

2 cups fresh cranberries, divided

¾ cup dry red wine

½ cup granulated sugar

1 large apple or almost-ripe pear, peeled and grated

2 tsp freshly grated ginger

1 cinnamon stick

Roast:
3 tbsp butter
⅓ cup finely chopped onion
1 tbsp chopped fresh sage,or 1½ tsp dried
3 tbsp chopped fresh parsley
¼ tsp each of salt and freshly groundblack pepper
½ cup chicken broth
4 cups coarse fresh bread crumbs
2 large pork tenderloins, each about 1 lb
1 tbsp peanut or canola oil
¼ cup cranberry compote
2 tbsp maple syrup

***

For compote, combine onion and water in a medium saucepan over medium heat. Bring to a boil. Meanwhile cut ½ cup of cranberries in half; set aside. Stir remaining cranberries, red wine, sugar, apple and ginger into onions. Add cinnamon stick. Bring to a low boil, stirring frequently. Adjusting heat as needed, briskly simmer mixture, uncovered, for 15 minutes. Stir in reserved cranberry halves; simmer another 5 minutes. Cool, cover and refrigerate until needed. (Compote can be made 2 to 3 days ahead.)

For roast, heat butter in a large frying pan over medium heat until bubbly. Add onions; sauté 3 minutes. Stir in herbs, salt and pepper; remove from heat. Add broth and bread crumbs; toss until evenly coated. (Crumbs feel moist, not wet.)

Lay tenderloins on cutting board; remove any surface fat or silver skin. Cutting only halfway into meat, slice length of each loin. Open up like a book. Lay a piece of plastic wrap underneath and over top; use smooth side of a meat pounder or bottom of heavy skillet to pound loins until about ¾ inch thick.

Cut-side up, firmly press stuffing onto loin. Then top with other loin, cut-side down towards stuffing. Use cooking twine or silicone bands to bind together at each end and on either side of centre point. Firmly stuff any dislodged filling back into meat. (Stuffed loin can be covered and promptly refrigerated for up to half a day.)

Preheat oven to 350°F.

Heat oil in a large, ovenproof frying pan over medium heat until very hot. Sauté stuffed pork in frying pan until browned, about 5 minutes per side.

Meanwhile mash measured compote with a fork; stir in maple syrup. Spread about half over pork top. Place roast, still in frying pan, on centre rack in oven. Roast, uncovered for 20 minutes; spoon remaining glaze over top. Continue roasting for 20 minutes or until thermometer shows 140°F.

Remove roast from oven to stovetop; immediately cover with foil. Rest 15 minutes to complete cooking. Temperature rises to 160°F during this rest. Then cut away strings; slice roast about ¾ inch thick. Serve with cranberry compote.

Serves 6

Sage-rubbed Pork Tenderloins with Sage Butter ...

Sage-rubbed Pork Tenderloins With Sage Butter

 A great summer taste treat from the grill

Ingredients:

2 Tablespoons dried sage

1 1/2 teaspoons each, brown sugar and coarse    
    Kosher salt

1 teaspoon each garlic powder, and freshly ground 
    black pepper 

Two 3/4 to 1 lb. pork tenderloins

6 tablespoon butter, unsalted

2 tablespoons olive oil

1/4 cup packed fresh sage leaves

1 clove garlic

1 teaspoon anchovy paste, or salt to taste

Olive-oil or vegetable oil spray

*

Directions:

Stir together dried sage, brown sugar, salt, garlic powder, and pepper and massage into tenderloins. Let sit covered for 25 to 30 minutes.

Prepare grill.

In a small saucepan over medium-low heat, cook butter, olive oil, fresh sage, and garlic about 10 minutes: stir in anchovy paste and remove from heat.

Spray tenderloins generously with oil. Arrange on grate with high heat, angling the thinner ends away from the hottest part of the fire. Grill uncovered, turning occasionally, until browned on all sides, about 5 minutes total.

Reduce heat to medium heat (if using gas) and continue grilling turning occasionally, until internal temperature reaches 150 and center has a touch of pink remaining. Time depends on meat's thickness.

Thin tenderloins about 1 1/2" in diameter require about 8 to 10 minutes. Plump tenderloins about 2 1/2" in diameter may need twice as long.

Remove from grill, tent with foil, and let pork rest 10 minutes before carving. Cut into thin slices, garnish with sage sprigs, if you like, and serve with Sage Butter.