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Roast Pork Tenderloin With Sweet Potato Cakes
Chef Larry's Recipe
POSTED: 2:36 pm PDT October 25, 2005
UPDATED: 2:49 pm PDT October 25, 2005
Ingredients
Method
Season pork tenderloins with salt and fresh ground black pepper. Heat a small amount of oil in a saute pan. Add seasoned pork tenderloins and sear for 2 to 3 minutes on each side. Transfer to preheated oven and roast for 25 minutes or until done at 375 degrees F. Remove and allow to rest. Prepare Chef Larry's Port Wine Sauce by melting butter in a saucepan. Add shallots and garlic. Sauté until translucent, do not brown. Pour in Port wine and bring to a simmer. Reduce liquid by 1/2. Stir in brown sauce or Demi-glace. Lower heat and gently bring to a simmer. Cook sauce for 10 to 15 minutes over low heat while stirring occasionally. Season with salt and pepper, reserve. Prepare Chef Larry's Sweet Potato Cakes per recipe, reserve. Slice roasted pork tenderloin on a slight bias. Place Chef Larry's Sweet Potato Cakes in the center of each serving plate. Top with roasted pork tenderloin slices. Nappe with Chef Larry's Port Wine Sauce and serve.Sweet Potato Cakes
Ingredients
Combine grated sweet potato and onion. Place in strainer or colander and drain well. Transfer sweet potato and onion to a mixing bowl. Add egg, parsley, nutmeg, breadcrumbs, salt and pepper. Mix well. Heat oil in a fry pan over medium low heat. Form "cakes" with sweet potato mixture and carefully add to hot oil. Cook for 4 to 5 minutes on each side until golden brown. Remove and drain on paper towels. Serve as an accompaniment for roast pork.
- 2 Pork tenderloins, 8 to 10 oz. each To season salt To season fresh ground black pepper Cooking oil as needed
- 1 tsp. of butter 1 tsp. of shallots 1/3 tsp. of garlic, minced 4 ozs. ofRuby Port Wine 1 cup of brown sauce or demi-glace Salt to taste Fresh ground black pepper to taste
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Season pork tenderloins with salt and fresh ground black pepper. Heat a small amount of oil in a saute pan. Add seasoned pork tenderloins and sear for 2 to 3 minutes on each side. Transfer to preheated oven and roast for 25 minutes or until done at 375 degrees F. Remove and allow to rest. Prepare Chef Larry's Port Wine Sauce by melting butter in a saucepan. Add shallots and garlic. Sauté until translucent, do not brown. Pour in Port wine and bring to a simmer. Reduce liquid by 1/2. Stir in brown sauce or Demi-glace. Lower heat and gently bring to a simmer. Cook sauce for 10 to 15 minutes over low heat while stirring occasionally. Season with salt and pepper, reserve. Prepare Chef Larry's Sweet Potato Cakes per recipe, reserve. Slice roasted pork tenderloin on a slight bias. Place Chef Larry's Sweet Potato Cakes in the center of each serving plate. Top with roasted pork tenderloin slices. Nappe with Chef Larry's Port Wine Sauce and serve.Sweet Potato Cakes
Ingredients
- 2 sweet potatoes, medium size, peeled and grated 1onion, medium, grated 1large egg 1 tsp. of parsley, chopped A pinch of ground nutmeg 1/ cup of breadcrumbs 1 tsp. of scallion, minced 1/2 tsp. of salt 2 to 3 twists of fresh ground black pepper Vegetable oil for frying as needed
Combine grated sweet potato and onion. Place in strainer or colander and drain well. Transfer sweet potato and onion to a mixing bowl. Add egg, parsley, nutmeg, breadcrumbs, salt and pepper. Mix well. Heat oil in a fry pan over medium low heat. Form "cakes" with sweet potato mixture and carefully add to hot oil. Cook for 4 to 5 minutes on each side until golden brown. Remove and drain on paper towels. Serve as an accompaniment for roast pork.
