Roasted Pork Tenderloin
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An elegant dinner with roasted pork tenderloin, a colorful sweet potato and Yukon Gold potato puree, and a mix of fresh vegetables.
Begin by cleaning pork tenderloin. Remove all traces of external fat, and silverskin. Peel sweet potato and place in heavy cream with Grand Marnier. Cook until tender, strain and reserve the cream. Peel and place the Yukon Gold potato in salted water and cook until it is tender. Peel carrots, then blanch in salted water along with haricot verts and asparagus. Shock in cold water to preserve color. Run cooked potato through a food mill, add salt and pepper, and a little of the cream used to cook the sweet potato. Repeat this process with the cooked sweet potato. Place each potato puree in its own plastic pastry bag and put side by side in another pastry bag. Clip the ends of all three to produce an orange and white swirl. Season and sear pork on all sides; place in a 400 degree oven and cook until 145 degrees. Let rest for 10 minutes prior to slicing. In a hot skillet, saute minced shallot and cranberries and deglaze with Madiera wine. Add veal demi glace and season with salt/pepper. Add butter and reserve. Re-heat vegetables in a skillet with a little butter, season with salt and pepper. On a round dinner plate, pipe sweet potato and Yukon Gold puree in a circular motion to produce a swirl on the left hand side. To the right place the asparagus, carrots, and haricot vert neatly. Slice the pork tenderloin on the bias and fan out in front of the potatoes and vegetables. Spoon some of the cranberry demi glace over the middle of the pork and serve.
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Submitted By: BrandonM27
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