- 4 tsp (20 mL) butter, divided
- ½ cup (125 mL) cubed (½-inch/2.5 cm) Ciabatta bread
- Sea salt and fresh ground black pepper, to taste
- 1 clove garlic, minced
- 1 shallot, finely chopped
- 1 cup (250 mL) Two-Berry Compote (recipe below), liquid drained
- ½ tsp (2 mL) finely chopped fresh thyme
- 2 fresh Chorizo or hot Italian sausages (about 8 oz/250 g)
- 2 pork tenderloins (about 2 lbs/1 kg total)
- 2 tbsp (30 mL) canola oil
- 1 large bunch flat-leaf parsley (about 5 oz/150 g)
- 2 tsp (10 mL) butter
- 1 clove garlic, minced
- 1 shallot, finely diced
- 1 tsp (5 mL) grated fresh ginger root
- 1 cup (250 mL) 35% whipping cream
- 1 orange, zest and juice
- 10 mint leaves, coarsely chopped
- Salt and pepper, to taste
Parsley cream sauce:
- In a medium nonstick skillet, melt 2 tsp (10 mL) of butter on medium heat; add bread cubes and sauté until toasted, about 5 min. Place in a medium bowl. In the same skillet, melt remaining butter on medium-high heat, add garlic and shallot and sauté for 1 min or until translucent; add to bread cubes, along with Two-Berry Compote, thyme and salt and pepper. Squeeze sausage meat from casing into the bread mixture; gently stir to combine.
- Preheat oven to 350°F (180°C). Trim fat and silver skin from tenderloins. Cut tenderloins in half lengthwise, almost but not all the way through to butterfly. Open up and cover with plastic wrap. Pound with a meat mallet to even thickness, about ½-inch (1 cm). Spread half of the stuffing down the center of each tenderloin. Close up the tenderloins tightly to enclose the stuffing and tie gently with kitchen string. Season with salt and pepper.
- In a large ovenproof skillet, heat oil over medium-high heat; brown tenderloins on all sides. Place skillet in oven and roast for about 40 minutes or until meat thermometer reads 155°F (68°C) and a hint of pink remains in the pork. Tent with foil.
- Parsley cream sauce: Meanwhile, in a large pot of salted boiling water, blanch parsley for 40 seconds; drain and chill in ice water. Dry thoroughly and coarsely chop, you should have about 1-½ cups (375 mL).
- In a medium skillet, melt butter on medium heat; add shallots, garlic and ginger, sauté until softened, about 3 to 4 minutes. Add cream, orange zest and juice; simmer for 1 minute to infuse the flavours. Stir in mint and parsley, remove from heat; let stand 2 minutes.
- Pour cream mixture into a blender or food processor; puree until parsley is very finely chopped. Season with salt and pepper.
- Remove string and slice pork. To serve, spoon parsley cream sauce on plate and top with pork. Serve remaining sauce to drizzle over.
- Serves 8.
Two berry compote
This compote keeps for several days refrigerated. Vary the fruits and try pitted cherries or red currants.
- 1 cup (250 mL) each blueberries and raspberries
- 1 firm but ripe pear, peeled, cored and diced
- ½ cup (125 mL) water
- 3 tbsp (45 mL) liquid honey
- 1 tsp (5 mL) vanilla extract
- 2 strips orange zest
- 1 strip lemon zest
- 1 cinnamon stick
- In a medium saucepan, combine blueberries, raspberries, pear, water, honey, vanilla, orange, and lemon strips and cinnamon; bring to a simmer on medium-high heat. Reduce heat, cover and simmer 5 minutes or until pears start to soften. Discard cinnamon stick, orange and lemon zest. Cool compote completely.
- Yield: 2 cups (500 mL)
Chef’s Tip: Serve remaining compote spooned over vanilla ice cream and topped with a dollop of cinnamon sweetened whipped cream.
Recipe courtesy Dairy Farmers of Canada