Pork Tenderloins With Quince Puree And Port Wine Glaze

Recipe Ingredients

3 lbs	1362g / 48oz	Pork tenderloins - (2 to 3 loins) - trimmed of excess
		Fat and silverskin
3		Garlic cloves - minced
1/2 teaspoon	2.5ml	Crushed red pepper
3 tablespoons	45ml	Canola oil
2 tablespoons	30ml	Soy
2 tablespoons	30ml	Minced fresh ginger
1 tablespoon	15ml	Apple cider vinegar
1 tablespoon	15ml	Light brown sugar - (packed)
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Allspice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Quince Puree
1/2		Lemon - juiced, plus
1/2 teaspoon	2.5ml	Lemon juice
6 cups	1422ml	Water
6		Quince - peeled
2		Parsnips (large)
4 tablespoons	60ml	Sugar
2		Cinnamon sticks
3 tablespoons	45ml	Heavy cream
3 tablespoons	45ml	Unsalted butter
1 1/2 teaspoons	7.5ml	Salt
1		Allspice
		Port Wine Reduction
4 cups	948ml	Ruby 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.

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

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