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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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