4 chipotle peppers in adobo sauce
1 Rose Packing Co. pork tenderloin (about 1½ pounds), silverskin removed
12 ounces (1 bag) fresh cranberries
1 cup sugar
2½ cups water, divided
6 strips bacon
1-2 tablespoons butter
1 medium onion, large dice
2 shallots, small dice
2 sprigs thyme
2 cups couscous
¼ up dried cranberries
1½ cups Fisher Chef's Natural hazelnuts, finely chopped
Sweet Potato Chips
5-6 very thin slices peeled sweet potato
2 tablespoons Holland House balsamic vinegar
2 tablespoons Ying's Kitchen sweet-and-sour sauce
Puree the peppers with a little of the adobo sauce in a blender. Massage into pork tenderloin and set aside to marinate while working.
Pour fresh cranberries into saucepan with sugar and ½ cup water and bring to a boil; reduce heat and let simmer, stirring occasionally, until the sauce thickens, about 20 minutes. Add water as necessary; set aside.
In the meantime, fry bacon in large saute pan until crisp; drain on paper towels, dice and set aside, reserving drippings in pan.
In a small saute pan melt the butter and slowly saute the onion and shallots with the thyme until fork tender.
In the meantime, bring the 2 cups water to a boil, add couscous, cover, turn off heat and let sit 2 to 3 minutes until liquid is absorbed. With a fork toss in reserved onion mixture and dried cranberries. Cover and set aside. Transfer all but about ½ cup cooked cranberries to a bowl; add bacon to the bowl for stuffing.
Remove tenderloin from marinade and wipe off excess. Make a pocket the length of the meat. To do this, take a long-bladed knife and slice carefully down the center of the meat. Slide the knife into the meat again at a perpendicular angle to create a pocket large enough for cranberry stuffing. Spoon filling into opening; clean excess off exterior with paper towels and pat dry. Roll tenderloin in hazelnuts.
Heat bacon drippings in pan and brown tenderloin at medium-low heat on all sides, 2 to 3 minutes per side, reducing heat if nuts begin to burn. When browned, reduce heat to low-medium, cover and finish cooking, about 15-20 minutes (see note).
Remove meat to cutting board, cover with foil and let rest.
For the sweet potato chips: Add oil to pan if necessary and heat to medium-high; add sweet potato slices and cook until browned, about 3 minutes per side.
Reheat remaining cranberry sauce in the pot and whisk in the balsamic vinegar and sweet-and-sour sauce; keep warm while slicing the pork.
To plate: Smear some of the cranberry sauce on large serving dish; arrange overlapping slices of pork on top leaving room for the couscous at one end. Spoon some of remaining sauce over pork and serve the rest on the side. Garnish with sweet potato slices and a sprig of rosemary if desired.
Serves two to three.
Cook's note: If desired, after browning tenderloin place in oven-proof dish and finish in a 350-degree oven for 10-15 minutes.
Cook of the Week Challenge finalist Mark Clemens
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Judges commentsMarwin Brown: Pork Looks awesome! Cous cous could have been better plated. Bacon is a good complement to the pork (taste and texture) but chipotle not coming through.
Hagop Hagopian: Too much smoke
Connie Schumann: I like the touch of the sweet potato chip. The presentation was interesting and colorful. Meat seemed a bit undercooked.
Ying Stoller: Meat looks good, but tastes a little too smoky
Barb Wagner: Excellent presentation. Meat is delicious and tender. Good flavor; just the right amount of spice.