by Maria Teresa Jorge
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my 188 recipes »
Maria Teresa Jorge's Notes:
Expand1 1/2 pound pork tenderloin Ask a question about this ingredient
12 dry prunes without the stone Ask a question about this ingredient
3 cups hard apple cider for marinade and cooking Ask a question about this ingredient
1/3 cup hard apple cider for deglazing Ask a question about this ingredient
8 shallots peeled and cut in half Ask a question about this ingredient
4 garlic cloves, peeled, green inside part removed and crushed Ask a question about this ingredient
6 cloves Ask a question about this ingredient
5 sprigs fresh lemon thyme Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 stick cinnamon Ask a question about this ingredient
1 teaspoon coriander seeds Ask a question about this ingredient
1 teaspoon mustard seeds Ask a question about this ingredient
6 juniper berries Ask a question about this ingredient
1 teaspoon red peppercorns Ask a question about this ingredient
1 teaspoon green peppercorns Ask a question about this ingredient
1 teaspoon white peppercorns Ask a question about this ingredient
1 teaspoon black peppercorns Ask a question about this ingredient
salt Ask a question about this ingredient
1/4 cup Extra Virgin Olive Oil Ask a question about this ingredient
3 Fuji apples Ask a question about this ingredient
3 teaspoons brown sugar Ask a question about this ingredient
6 teaspoons butter Ask a question about this ingredient
Insert the handle of a wooden spoon on both ends of the meet and make several deep holes in the pork. Widen the holes a bit more with your finger and stuff with prunes pushing them inside so you have prunes both in the middle and in the end part of the meat.
Ask a question about this stepSeason the pork well with salt.
Ask a question about this stepPut the cloves, juniper berries, coriander seeds, mustard seeds, all the peppercorns in a mortar and crush them to medium size.
Ask a question about this stepIn a large glass or ceramic bowl put the pork, add the crushed spices, add the halved shallots, the garlic, bay leaves, thyme and cinnamon stick. Add the hard apple cider, a little more salt, cover with plastic film and marinate for 48 hours. Turn the meat over every 12 hours.
Ask a question about this stepRemove the meat from the marinade and pat dry with paper kitchen towel.
Ask a question about this stepStrain the marinade, keeping the solids in a bowl and putting the liquid in a pan over low heat to warm up. Discard the cinnamon stick.
Ask a question about this stepIn a pan with a tight ftting lid that can hold the whole piece of meat, add the olive oil and the butter or lard. Put over medium heat and let warm up. Add the meat and seal on all sides until golden brown. Deglaze with 1/3 cup of hard apple cider, stir to remove any bits of meat that may be stuck to the pan and let simmer for 2 minutes.
Ask a question about this stepAdd all the solids (shallots, garlic, bay leaf and spices) and 1/2 cup of hot marinade liquid to the pan. bring to a boil, reduce the heat to a simmer, stir and cover. Let cook for 20 minutes, turn the meat over, add another 1/2 cup of hot marinade liquid, stir and cover for another 20 minutes. Turn the meat over again and add another 1/2 cup of hot marinade liquid, cover and cook for another 20 minutes. Turn the meat over again, add the remaining hot marinade and cook over very low heat for 1 hour uncovered. The sauce will reduce and thicken. Keep turning the meat and stiring every 20 minutes.Check the seasoning of the sauce for salt. Turn off the heat, put the lid back on and let rest for 1 hour.
Ask a question about this stepAt this point you can cool completely and keep for 2 or 3 days in the fridge or freeze.
Ask a question about this stepFor the roasted apples: Pre-heat the oven to 375ºF with rack in the middle position. Line a baking sheet with parchment paper.
Ask a question about this stepWash the apples, cut them in half and peel them. Carefully take the end parts and remove the core without braking the halves. Put the apples cut side down and slice them.
Ask a question about this stepWith the help of a spatula, put the sliced halfed apples on the baking sheet. Slightly press the apple halves with the palm of your hand so the slices are at an angle. Add a teaspoon of butter and 1/2 a teaspoon of brown sugar on each half apple. Sprinkle with freshly ground nutmeg and a pinch of cinnamon.
Ask a question about this stepBake for 20 minutes or until they are golden brown.
Ask a question about this stepWarm up the meat, remove from the sauce and wrap in aluminium foil and keep warm. If the sauce is still liquid simmer it to reduce further - it should be quite thick.
Ask a question about this stepSlice the meat and serve on a warm serving plate with the baked apples. Serve the sauce on a sauce boat.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
