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updated: 11/18/2011 9:25 PM

Cate's Pork Tenderloin Rondele with Carrot Ginger Puree

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  • JOE LEWNARD/jlewnard@dailyherald.comDish prepared by Cate Brusenbach during the Daily Herald Cook of the Week Challenge.

      JOE LEWNARD/jlewnard@dailyherald.comDish prepared by Cate Brusenbach during the Daily Herald Cook of the Week Challenge.

  • JOE LEWNARD/jlewnard@dailyherald.comCate Brusenbach cooks during the Daily Herald Cook of the Week Challenge.

      JOE LEWNARD/jlewnard@dailyherald.comCate Brusenbach cooks during the Daily Herald Cook of the Week Challenge.

  • JOE LEWNARD/jlewnard@dailyherald.comCate Brusenbach cooks during the Daily Herald Cook of the Week Challenge event.

      JOE LEWNARD/jlewnard@dailyherald.comCate Brusenbach cooks during the Daily Herald Cook of the Week Challenge event.

  • JOE LEWNARD/jlewnard@dailyherald.comCate Brusenbach stands over her completed dish as time runs out during the Daily Herald Cook of the Week Challenge.

      JOE LEWNARD/jlewnard@dailyherald.comCate Brusenbach stands over her completed dish as time runs out during the Daily Herald Cook of the Week Challenge.

 

Rondele

2 bags (8 ounces each) dried cranberries

1 Rose Packing Co. pork tenderloin (about 1 pounds)

5 canned chipotle peppers (in adobo sauce)

cup Holland House red cooking wine

3 ounces feta cheese

2 ounces Fisher Chef's Natural chopped hazelnuts, divided

1 tablespoon olive oil

2 tablespoons butter

Carrot Ginger Puree

3 large carrots, cut in chunks

2 tablespoons butter

1 shallot, minced

1 tablespoon fresh ginger root, minced

2 teaspoons fresh rosemary, minced

cup Gale's Root Beer

cup heavy whipping cream

cup chicken stock

cup sour cream

Sofrito Pecans

1 teaspoon butter

2 cloves garlic, finely chopped

4 tablespoons Old Havana Black Bean Seasoning (sofrito)

cup Fisher Chef's Natural whole pecan

For the pork: In a small sauce pan, heat 2 cups water, add dried cranberries. Heat until plump, drain, set aside.

In a food processor, blend peppers with wine; set aside.

Slice pork tenderloin lengthwise to butterly and open flat. Pound tenderloin to -inch thickness. Trim excess fat. Top tenderloin with a layer of cranberries, feta cheese and 1 ounce hazelnuts. Carefully roll tenderloin and secure with toothpicks. Brush outside of tenderloin with chipotle mixture, top with remaining hazelnuts.

In a large skillet, heat 1 tablespoon olive oil with 2 teaspoons of butter. Saute tenderloin, gently rolling it until cooked through; 150 degrees.

For the puree: In a large pot of water, boil carrots. When fork tender, saute carrots in 2 teaspoons butter and cup root beer, until root beer has boiled down. Set aside.

In a small skillet, melt a bit more butter, add shallots, ginger and rosemary. Saute for about 10 minutes, put into food processor. Add carrots, heavy cream and chicken stock. Blend until smooth.

In another small skillet saute garlic in butter, add Old Havana sofrito and chopped pecans and cook 10 minutes. Remove from heat and let rest for 30 minutes, stir occasionally.

To serve: Slice rondele and serve with carrot ginger puree. Garnish with a dollop of sour cream and seasoned pecans.

Serve three to four.

Cook of the Week Challenge Runner-up Cate Brusenbach

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