Five-Spiced Pork Tenderloin With Mashed Potatoes

Recipe Ingredients

		Dry Rub
1 teaspoon	5ml	Five-spice powder
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Loin and Stuffing
1		Pork tenderloin - (abt 3 lbs) - butterflied
4 oz	113g	Pitted prunes - chopped
1/4 cup	36g / 1.3oz	Glazed walnuts - chopped
		Figs and Sauce
6		Figs
		= (or any fruit, like pears or apples)
1 cup	237ml	Red wine
2 tablespoons	30ml	Chopped shallots
1/4 cup	36g / 1.3oz	Chopped prunes
1/4 cup	59ml	Chicken broth
2 tablespoons	30ml	Butter - cut small pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
		Potatoes and Broccoli
1 1/2 lbs	681g / 24oz	Russet potatoes - (abt 4 potatoes)
2 tablespoons	30ml	Butter - cut in small pieces
1 cup	237ml	Milk
1 teaspoon	5ml	Ginger powder
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Salt
1		Five-spice powder
1/2 lb	227g / 8oz	Broccoli florets - steamed, with a
		Sprinkling of salt

Recipe Instructions

Combine dry rub and stuffing ingredients in separate bowls. Rub pork with dry rub mixture to coat evenly. Arrange stuffing along the length of the loin. Roll up and tie with butcher's twine.

Preheat oven to 325 degrees. Roast the tenderloin until cooked but slightly pink, about 30 minutes, turning once midway. Remove from oven, cover with foil and let rest for 15 minutes before carving into 1/2-inch thick slices.

In a small saucepan, place figs in red wine and bring to a simmer for 5 minutes. Set aside and let steep for 20 minutes longer. Remove figs and set aside. Add shallots to the wine and bring to a boil. Reduce slightly. Add chicken broth and prunes; bring to a second boil and reduce by half. Reduce heat and slowly add butter; season with salt and pepper.

Peel the potatoes and cut them into 1-inch pieces. Boil in salted water until tender but not mushy, about 25 minutes. Drain well and mash with a potato masher. Add butter; stir in milk, a little at a time. Season with remaining ingredients.

To serve, place mashed potatoes slightly off-center of plate. Place 3 slices of pork overlapping one another on lower end of plate and place alongside steamed broccoli florets. Spoon some sauce over pork and garnish with figs.

This recipe yields 6 servings.

Source:
http://www.fontayne.com/california/pork.htm#mashed

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