Behind the Recipes
Pork Tenderloin with Foie Gras by D'Artagnan
Makes 2 servings
INGREDIENTS:
Pork:
2 Pork Tenderloins
6 oz. Duck Foie Gras seasoned and seared
1 lb. Caul Fat cut into 2 12" squares
1 bunch Tuscan Kale blanched
Summer Truffle Coulis:
1 cup reduced chicken stock (should be very viscous)
1 cup roasted pork stock
1 oz. summer truffle chopped
1 oz. butter
1 tablespoon black truffle oil
Peach White Balsamic Vinegar Purée:
2 peaches cut into eighths and peeled
2 oz. white balsamic vinegar
2 oz. cane sugar
1/2 vanilla bean
1 oz. + 2 oz. butter
PREPARATION:
Pork:
1. Square the ends of each tenderloin then pierce through the center with a long knife or honing steel. Lengthwise, cut seared foie gras into 1/2 " wide slivers and stuff into the tenderloin.
2. Lay out the caul fat pieces and place kale leaves on them - season with salt and pepper. Center the tenderloins on the caul fat & kale leaves and roll up then tie in 4 places with twine.
3. Set aside while preparing the Summer Truffle Coulis and accompaniments.
Summer Truffle Coulis:
Heat the first 3 ingredients. Place in a blender to purée. Off heat blend in the butter and oil until the coulis has a creamy consistency.
Peach White Balsamic Vinegar Purée:
Combine all ingredients and cook slowly over low heat in a covered pan until peaches begin to soften. Brown the 1 oz. of butter in a pan over medium heat. Place peach mixture, brown and raw butter in a food processor and purée together.
Completing the Dish:
Sear the tenderloin on all sides in a hot heavy bottom pan then place in a 450 degree oven for 7 to 9 minutes or until desired doneness is reached (medium recommended). Spoon the peach purée into the center of each plate. Slice each tenderloin into 8 pieces -- 4 per plate. Arrange the slices on the peach purée and drizzle the Truffle Coulis over the top. Serve immediately.
Recipe courtesy of D'Artagnan
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