Ok so tonight tried a new flavor profile. Derek is gone on a road trip with his dad so I'm flying solo.
1 pork tenderloin - butterflied open
2 leeks (white and light green parts) cut in half lengthwise then very very thinly sliced (half moons).
2 cloves of garlic - minced (do not be tempted to add more. I started with 4 and decided 2 was plenty and I'm a garlic lover)
1/4 c currants (I buy them by the box like raisins)
1/4 cup apple juice
salt and pepper
Preheat oven to 400F. In a medium fry pan (long enough to hold the tenderloin) add 2 tbl olive oil and the sliced leeks and garlic. saute over medium low heat to get the leeks very tender. Deglaze with the apple juice and add the currants. Turn the heat off, and put a lid on the pan and remove from the heat. Let sit for 5 minutes. This will plump the currants.
Salt and pepper the inside of the tenderloin and spread the mixture inside. Tie up tightly with twine. Salt and pepper the outside.
Now this may sound odd, but the same pan the leeks cooked in get it hot again. Not as hot as you would for sear because the apple juice that is left over will start to burn. Brown the tenderloin on all sides. It will brown up nicely due the caramelization of the sugars.
Pull and place on a rack on a cookie sheet and put into 400F oven for 30 minutes. Let rest for 10 minutes. Remove string and slice. It's a great combination of sweet and salty.
1 pork tenderloin - butterflied open
2 leeks (white and light green parts) cut in half lengthwise then very very thinly sliced (half moons).
2 cloves of garlic - minced (do not be tempted to add more. I started with 4 and decided 2 was plenty and I'm a garlic lover)
1/4 c currants (I buy them by the box like raisins)
1/4 cup apple juice
salt and pepper
Preheat oven to 400F. In a medium fry pan (long enough to hold the tenderloin) add 2 tbl olive oil and the sliced leeks and garlic. saute over medium low heat to get the leeks very tender. Deglaze with the apple juice and add the currants. Turn the heat off, and put a lid on the pan and remove from the heat. Let sit for 5 minutes. This will plump the currants.
Salt and pepper the inside of the tenderloin and spread the mixture inside. Tie up tightly with twine. Salt and pepper the outside.
Now this may sound odd, but the same pan the leeks cooked in get it hot again. Not as hot as you would for sear because the apple juice that is left over will start to burn. Brown the tenderloin on all sides. It will brown up nicely due the caramelization of the sugars.
Pull and place on a rack on a cookie sheet and put into 400F oven for 30 minutes. Let rest for 10 minutes. Remove string and slice. It's a great combination of sweet and salty.