Food-Wine Pairing Recipes

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Category 307
Stuffed Pork Medallions with Walnut Apple Cream

Plum Chutney:
1 Granny Smith Apple; small dice
6 Plums; small dice
2 T. Lemon Juice
½ t. Cumin
½ t. Coriander
¼ t. Cinnamon
¼ t. Nutmeg
1 cup Red Wine Vinegar
2 cups Brown Sugar

Add all above ingredients to medium sauce pan. Cook on medium for 30 minutes reserve 3 oz sauce and then cook for 15 minutes more.

Walnut Apple Cream:
2 cups heavy whipping cream
1 cup Toasted Walnuts; skins removed
½ Granny Smith Apple; rough chop
¼ t. Vanilla Extract
3 oz reserved sauce from chutney

To toast walnuts place on sheet pan and put in oven at 350 degrees for 5 minutes or until aromatic.

Add toasted walnuts and apples to cream in small sauce pan and heat to simmer for 30 minutes or until desired thickness. To finish add reserved sauce and vanilla extract.

Stuffed Pork Tenderloin:
2 Pork Tenderloins
2 T. butter
Chutney from above
Sage
Salt and Pepper

With a sharp knife unroll the pork tenderloin cutting it like a spiral. When you have a flat piece of pork, place it between two sheets of plastic and pound it gently to even it, careful not to rip pork. Place the plum chutney on top of pork. Roll it and secure it with a string of butchers twine. Season the pork tenderloin with salt, pepper, and sage as desired.  Heat the butter in a large cast iron pan and sear the stuffed pork tenderloin on all sides until golden brown. Place the stuffed loin on a sheet pan, lined with parchment paper, in a preheated oven at 350 degrees and roast till internal temperature is 140. Then remove from oven and let sit for 10 to 15 minutes allowing carry over cook to bring internal temperature above 145 degrees.

Yields 5 Servings; Serving size 5 ounces

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