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      Fennel encrusted pork tenderloin, 9/11/13

      Matthew Cooper

      Cache Restaurant


      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


      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


      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 .



      Apple cider reduction:

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