by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
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1 1/2 pound
pork tenderloin
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12
dry prunes without the stone
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3 cups
hard apple cider for marinade and cooking
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1/3 cup
hard apple cider for deglazing
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8
shallots peeled and cut in half
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4
garlic cloves, peeled, green inside part removed and crushed
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6
cloves
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5 sprigs
fresh lemon thyme
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2
bay leaves
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1
stick cinnamon
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1 teaspoon
coriander seeds
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1 teaspoon
mustard seeds
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6
juniper berries
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1 teaspoon
red peppercorns
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1 teaspoon
green peppercorns
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1 teaspoon
white peppercorns
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1 teaspoon
black peppercorns
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salt
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1/4 cup
Extra Virgin Olive Oil
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1/4 cup
butter or lard
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3
Fuji apples
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3 teaspoons
brown sugar
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6 teaspoons
butter
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freshly grated nutmeg
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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 the hotline about this step!Season the pork well with salt.
Ask the hotline about this step!Put the cloves, juniper berries, coriander seeds, mustard seeds, all the peppercorns in a mortar and crush them to medium size.
Ask the hotline about this step!In 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 the hotline about this step!Remove the meat from the marinade and pat dry with paper kitchen towel.
Ask the hotline about this step!Strain 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 the hotline about this step!In 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 the hotline about this step!Add 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 the hotline about this step!At this point you can cool completely and keep for 2 or 3 days in the fridge or freeze.
Ask the hotline about this step!For the roasted apples: Pre-heat the oven to 375ºF with rack in the middle position. Line a baking sheet with parchment paper.
Ask the hotline about this step!Wash 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 the hotline about this step!With 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 the hotline about this step!Bake for 20 minutes or until they are golden brown.
Ask the hotline about this step!Warm 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 the hotline about this step!Slice the meat and serve on a warm serving plate with the baked apples. Serve the sauce on a sauce boat.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
