BACON-WRAPPED PORK TENDERLOIN with Sweet Corn & Edamame Relish and Butterscotch Braised Apples
Adapted from West Coast Prime Meats Cooks © 2015
Butterscotch Braised Apples
- Four Granny Smith apples, peeled, cored and cut into 1/2-inch dice
- One teaspoon olive oil
- Half-teaspoon cinnamon
- Half-teaspoon salt
- One tablespoon sugar
- One tablespoon brown sugar
- Three tablespoons brandy
- One tablespoon butter
- Half-teaspoon fresh thyme leaves
- Heat the olive oil in a large sauté pan over medium heat. When the pan is hot, add the apples and cook, stirring constantly for three minutes or until the apples are tender but not soft.
- Add the cinnamon and salt and cook for another one minute.
- Add both sugars and cook for another three minutes.
- Deglaze the pan with the brandy, being careful not to flame the spirits. Make sure the apples are moving in the pan at all times.
- Turn the heat off under the pan. Add the butter and fresh thyme, stir gently to incorporate and hold warm until ready to serve.
Sweet Corn & Edamame Relish
- One tablespoon olive oil
- Two cups of fresh corn kernels (two to three ears of corn)
- Half of a red bell pepper, seeded and cut in 1/4-inch dice
- Half of a yellow bell pepper, seeded and cut in 1/4-inch dice
- Quarter of a red onion, peeled, cored and cut in 1/4-inch dice
- Half-cup edamame, shucked
- Half of a small carrot, peeled and cut in 1/4-inch dice
- Half-teaspoon salt
- Half-teaspoon freshly ground pepper
- One teaspoon Chardonnay vinegar
- Heat the olive oil in a large sauté pan over medium heat.
- When the pan is hot, add the vegetables and sauté until tender.
- Season with salt and pepper, then whisk in the Chardonnay vinegar. Refrigerate until ready to serve.
Bacon-Wrapped Pork Tenderloin
- Sixteen slices Hill Meats Company cured slab bacon
- Eight sage leaves
- Two Duroc pork tenderloins, cleaned and trimmed, approximately two pounds
- Two teaspoons black pepper
- Eight 8-inch pieces of butcher’s twine
- One teaspoon blended canola-olive oil
- One cup Butterscotch Braised Apples (see recipe)
- Two cups Sweet Corn and Edamame Relish (see recipe)
- Overlap eight slices of bacon across a cutting board.
- Place four sage leaves across one end of the bacon, perpendicularly.
- Lay one pork tenderloin on top of the sage, then gently roll the bacon up around the loin, working to keep the bacon wrapped as tightly as possible.
- Seam side down, tie a piece of butcher’s twine every two inches and secure with a knot.
- Repeat steps 1 through 4 with the second tenderloin.
- Place the pork loins in a large ovenproof vacuum-sealable bag. Seal and place the bag in the sous vide cooker.
- Using an instant-read probe-style thermometer, heat the water to 138 degrees Fahrenheit. Drop the bagged pork loins in the water and poach for 47 minutes. Once the pork is done cooking, plunge the bag with the pork into an ice bath, cool and set aside.
- When you are ready to serve the pork, pour the blended oil into a medium sauté pan and heat over medium-high flame. Season the tenderloins with the black pepper, add them to the hot oil and sauté, rotating a quarter-turn at a time to allow the bacon to crisp all around and the tenderloin to warm thoroughly.
- Take the tenderloin out of the pan and allow to rest for five minutes, then slice and serve with the Sweet Corn and Edamame Relish and Butterscotch Braised Apples.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Photos courtesy of JC Resorts
Tucked in the hills north of San Diego, Rancho Bernardo Inn captures the charm of Southern California’s historic haciendas...
This recipe calls for a sous vide cooker, which is a temperature-controlled hot water bath that cooks food at a constant low temperature. The food itself is held in a vacuum-sealed bag.