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updated: 11/8/2011 10:22 AM

Stuffed Pork Tenderloin with Root Beer Adobo Glaze, Sweet Potato Hash and Cranberry Chutney

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  • Penny Kazmier impressed the judges at the Cook of the Week Challenge finals with the stuffed pork tenderloin dish she created in just an hour and in front of a crowd at the Hyatt Regency Woodfield Schaumburg.

       Penny Kazmier impressed the judges at the Cook of the Week Challenge finals with the stuffed pork tenderloin dish she created in just an hour and in front of a crowd at the Hyatt Regency Woodfield Schaumburg.
    JOE LEWNARD | Staff Photographer

 

Stuffing

Cooking oil

cup shallots, finely chopped

-1 cup celery, finely chopped

-1 cup button mushrooms finely chopped

Salt and pepper to taste

3 sprigs of thyme or teaspoon dried thyme

1 tablespoon fresh parsley chopped

1-2 cups chicken stock

cup dried cranberries

cup chopped Fisher hazelnuts toasted

1 cup bread crumbs

Pork

2 medium Rose Packing Co., pork tenderloins (about 1 1/2 pounds each)

Salt and pepper to taste

Chutney

3-4 cups Gale's Root Beer

pound fresh cranberries

1 cups dried cranberries

1 tablespoon fresh ginger minced

1 cup onion chopped

1 medium orange, zest and segments chopped

1 chipotle pepper in adobo (more or less to taste)

1 Granny Smith apple, peeled, cored and chopped

1 pear, peeled, cored and chopped

cup balsamic vinegar

1 cup toasted Fisher hazelnuts

1 tablespoon Nielsen-Massey vanilla extract

Salt and pepper to taste

Hash

4 cups sweet potato peeled and -inch cubes

1 cup onion, chopped

Salt and pepper to taste

2 Braeburn apples or firm pears, peeled, cored and chopped

4 ounces Gale's Root Beer

1 teaspoon fresh parsley chopped

Glaze

12 ounces Gale's Root Beer

2 tablespoons Holland House Balsamic Vinegar

1 tablespoon adobo sauce

1 teaspoon Nielsen-Massey vanilla extract

2 tablespoons butter

For the stuffing: Add 1 tablespoon vegetable oil to preheated pan; add shallots, celery, mushrooms, thyme parsley and salt and pepper to taste. Saute until vegetables soften, stirring frequently. Remove sprigs. Stir in 1 cup stock, cranberries, hazelnuts and bread crumbs and heat through. Add more stock if needed to reach desired consistency.

For the pork: Dry pork tenderloin and trim all fat and trim silver skin. Butterfly the tenderloin by slicing the lengthwise but leaving the edge in tact. Salt and pepper inside to taste. Spoon stuffing onto pork tenderloin covering the pork within an inch of the edge. Fold in edges and roll into log. Cut each tenderloin in half. Tie each portion with kitchen twine to keep roll intact. Rub with vegetable oil and season with salt and pepper to taste.

Preheat skillet to high. Pour 1 tablespoon oil into skillet. Add pork tenderloin and turn to brown on all sides. Cook in pan until it reaches 150 degrees or preferred doneness. Remove from pan and allow to sit at least 10 minutes before cutting.

For the chutney: Combine all ingredients except hazelnuts, vanilla, salt and pepper into a large pot. Bring to boil and then reduce heat to medium, stirring occasionally until liquid reduces by half. Stir in hazelnuts, vanilla; season to taste. Remove from heat and allow to cool. Chutney should have a loose jam like consistency. If chutney needs thinning, stir in more root beer.

For the hash: Add 2 tablespoons oil to large skillet and then add sweet potato and onion until lightly browned. Season with salt and pepper to taste. Stir in apples or pears. Add root beer and stir frequently to prevent sugars from burning. Continue to stir until hash becomes fork tender. Prior to removing from heat, adjust seasoning. Sprinkle with parsley.

To make glaze: Add root beer and balsamic vinegar to a saucepan. Add adobo sauce and vanilla and bring to a boil to reduce by three-fourths. Add butter. Turn off heat.

To plate: Spoon hash onto center of plate. Place a couple of pork tenderloin slices beside the hash. Spoon chutney beside the hash. Drizzle glaze over the pork.

Penny Kazmier, Cook of the Year 2011

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