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Chef’s Signature Recipes

Executive Chef Rachel Haggstrom shares her favorite recipes and perfect wine pairings

Iberico Ham Wrapped Pork Tenderloin

Suggested wine pairing: Justin Savant

What makes this dish special is wrapping it in Iberico ham and searing it, taking this dish up a notch. We like to serve with turnips, brussels and beets, but feel free to serve with anything you wish. The sauce we pair is savory, sweet with a touch of acidity to brighten it up and cut through the pork; these flavors also meld and blend well with the SAVANT. Prepare this dish for a special occasion or for New Years Eve.

Serves 4 to 6


Ingredients

Pork Tenderloin: 
1 tablespoon Canola oil
1 each Pork tenderloin
10 ounces Thinly sliced iberico ham
To taste Kosher salt
To taste Freshly cracked pepper

 

Sauce: 
2 tablespoons Sugar
3 tablespoons Quince vinegar
2 cups Pork stock

Serve with: 
Beet puree
Turnips
Brussels sprouts


Preparation

Pork Tenderloin:

  • Season pork tenderloin with salt and pepper
  • In a large skillet over high heat sear meat all around to dark golden brown; you are looking for deep caramelization on the meat
  • Cool pork immediately in the refrigerator
  • Thinly slice iberico ham, lay onto plastic wrap forming a long rectangle
  • Place the pork tenderloin atop the ham, roll very tightly
  • Place pork into cryovac bags and seal
  • Cook pork at 140 degrees Fahrenheit until meat reaches same temperature, approximately 2 hours
  • Remove meat from water bath and cool down in ice to serve later or remove from plastic bag
  • In a large sauté pan over medium heat with clarified butter, sear the pork tenderloin to crisp edges and warm through
  • Slice and serve with sauce and accompaniments

Sauce:

  • In a small sauce pot add the sugar; cook over low heat until a dark caramel forms
  • Very carefully add the vinegar and cook until slightly thickened, approximately 8 minutes
  • Add the pork stock and allow to reduce and flavors to meld
  • Reduce until reaches desired thickness or nape


Serve all items with beet puree (or beets), turnips, Brussels sprouts, and a glass of Justin Savant

 

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