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Pork Tenderloins With Quince Puree And Port Wine Glaze

Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 lbs 1362g / 48ozPork tenderloins - (2 to 3 loins) - trimmed of excess
  Fat and silverskin
3   Garlic cloves - minced
1/2 teaspoon 2.5mlCrushed red pepper
3 tablespoons 45mlCanola oil
2 tablespoons 30mlSoy
2 tablespoons 30mlMinced fresh ginger
1 tablespoon 15mlApple cider vinegar
1 tablespoon 15mlLight brown sugar - (packed)
2 teaspoons 10mlDijon mustard
1/2 teaspoon 2.5mlAllspice
  Salt - to taste
  Freshly-ground black pepper - to taste
  Quince Puree
1/2   Lemon - juiced, plus
1/2 teaspoon 2.5mlLemon juice
6 cups 1422mlWater
6   Quince - peeled
2   Parsnips (large)
4 tablespoons 60mlSugar
2   Cinnamon sticks
3 tablespoons 45mlHeavy cream
3 tablespoons 45mlUnsalted butter
1 1/2 teaspoons 7.5mlSalt
1   Allspice
  Port Wine Reduction
4 cups 948mlRuby Port wine - (750-ml bottle)

Recipe Instructions

Place the pork tenderloins in a large non-reactive pan. In a mixing bowl combine all remaining ingredients except salt and pepper and pour over the pork tenderloin, turning over to coat both sides. Cover the pork tightly and marinate in the refrigerator for at least 2 hours, and up to 12 hours.

Preheat oven to 400 degrees and remove the pork tenderloins from the marinade. Season pork with salt and pepper and sear on all sides in a hot, ovenproof skillet over high heat. Transfer to oven and cook to an internal temperature of 150, about 12 to 15 minutes. Let rest for 5 minutes before serving with Quince Puree and Port Wine Reduction.

For the Quince Puree: In a small, heavy, non-reactive stockpot, add the lemon juice and 6 cups of water. Peel, core and quarter the quince, and peel the parsnips and cut into 1/2-inch slices, then place in the lemon water to prevent discoloration. Bring the quince, parsnips, lemon water, 2 tablespoons sugar, and cinnamon sticks to a boil over high heat, and gently boil until very tender, about 20 to 30 minutes.

Remove the fruit with a slotted spoon to the bowl of a food processor, and in batches, process with 3 tablespoons reserved cooking liquid, heavy cream, butter, remaining 2 tablespoons sugar, salt, remaining 1/2 teaspoon lemon juice and allspice until very smooth.

For the Port Wine Reduction: In a large heavy saucepan, bring the Port to a boil over high heat. Continue cooking at a low boil until the wine thickens and reduces to a syrup measuring 1/3 cup, about 20 minutes.

This recipe yields 4 to 6 servings.

ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A37) - from the - TV FOOD NETWORK


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