- SOURCE
- Bobby Flay
- YIELD
- Serves 4
- WINE SUGGESTION
- Merlot
Pan Roasted Pork Tenderloin with Cascabel-Fig Sauce and Red Chile Fig Marmalade with Horseradish Potato Gratin
Fig Cascabel Sauce
INGREDIENTS
8 dried figs
1 ½ cups red wine vinegar
½ cup rice vinegar
½ cup distilled vinegar
½ cup port wine
1 ½ cups granulated sugar
8 cascabel chiles, toasted, stems removed and crushed
4 cups homemade chicken stock
INSTRUCTIONS
Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with ½ cup of the soaking liquid and process until smooth.
While the figs are rehydrating, combine the vinegars and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar and fig puree and reduce by half again, stirring occasionally.
Combine the chicken stock and crushed chiles in a medium saucepan and reduce by half over high heat. Add the reduced vinegar/fig mixture to the chicken stock mixture and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.
Fig Marmalade
INGREDIENTS
2 tablespoons canola oil
1 small Spanish onion, finely diced
1 pound dried figs, stems removed and diced
½ cup ruby Port
¼ cup freshly squeezed orange juice
¼ cup cascabel or ancho chile puree (see page TK)
½ cup granulated sugar
1 tablespoon grated orange zest
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh cilantro
INSTRUCTIONS
Heat oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the figs, port, orange juice, chile puree and sugar and cook until the figs are softened and the mixture is thick, 25-30 minutes, stirring occasionally. Season with salt and pepper, let cool to room temperature and stir in the cilantro. Serve at room temperature.
Pan Roasted Pork Tenderloin
INGREDIENTS
2 tablespoons canola oil
1 ½ pounds pork tenderloin, fat trimmed
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh chives, for garnish
Fresh cilantro leaves, for garnish
INSTRUCTIONS
Preheat the oven to 375 degrees F.
Heat the oil in a large oven proof sauté pan over high heat until it begins to shimmer. Season the pork on both sides and brown on all sides. Transfer the pan to the oven and continue cooking until the pork reaches an internal temperature of 148 degrees on an instant read thermometer, 8 to 10 minutes. Remove from the oven and let rest 10 minutes before slicing into 1-inch thick slices. Drizzle some of the sauce on 4 large dinner plates, top the sauce with 3 slices of the pork. Top each piece of pork with a spoonful of the relish and drizzle with a little more of the sauce. Garnish with chopped chives and cilantro leaves.
Potato - Horseradish Gratin
INGREDIENTS
2 cups heavy cream
3 tablespoons prepared horseradish, drained
2 ½ pounds Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick) on a mandoline
Salt and freshly ground pepper
INSTRUCTIONS
Preheat oven to 375 degrees F.
Whisk together cream and horseradish in a medium bowl.
In a 10 x 10 x 2-inch casserole, arrange the potatoes in an even layer on the bottom of the casserole, drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 8-10 layers. Press down on the layers to totally submerge in the cream mixture.
Cover and bake for 30 minutes, remove cover and continue baking for 30-45 minutes, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
