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      Fennel encrusted pork tenderloin, 9/11/13

      Matthew Cooper

      Cache Restaurant

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      6-8 oz pork tenderloin

      Rub the pork with fennel etc and sear on hot skillet with a little oil on all sides to get a nice caramelization then finish In a 350 oven for about 4-5 mi. Until medium. Rest for a few then slice Saut the arugula with butter and garlic salt and pepper For the rub:

      1oz ground fennel

      1oz ground coriander

      1/2 tsp ground allspice

      Salt an pepper

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      For the chutney:

      2 Granny Smith apples small dice

      2 cups apple cider vin

      2 cups water

      Pinch of fennel

      Teaspoon ground cloves

      Tsp ground cinnamon

      1/2 cup of honey

      Saut chutney ingredients with spices then add liquid and honey and reduce too consistency

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      Sunchokes or parsnips cream

      Peel sunchokes and parsnips and large dice. Add cream to just cover and simmer until tender and season properly. Then blend into pure .

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      Apple cider reduction:

      1 gallon apple cider and reduce down to about too 2 cups

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