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Community Chef Matt Hill
Charlie Palmer Steak
101 Constitution Avenue Northwest
Washington, DC 20001
(202) 547-8100

www.charliepalmer.com

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Prosciutto-Wrapped Canada Pork Tenderloin, Cauliflower, and Preserved Cherries
 
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  • Matt Hill

    Prosciutto-Wrapped Pork Tenderloin, Cauliflower, and Preserved Cherries
    Community Chef Matt Hill of Charlie Palmer Steak – Washington, DC
    Adapted by StarChefs.com
    Yield: 4 Servings

     

    INGREDIENTS
    Cauliflower Purée:
    2 cups chopped cauliflower
    1 cup heavy cream
    Salt and freshly ground black pepper

    Roasted Pork Tenderloin:
    1 prosciutto-wrapped pork tenderloin, silverskin removed
    Salt and freshly ground black pepper
    Vegetable oil
    2 to 3 tablespoons unsalted butter
    3 sprigs thyme
    Sea salt

    Cherry-Pork Jus:
    ½ cup water
    1 cup sugar
    2 teaspoons rice vinegar
    1 cup dry cherries
    1 cup pork jus

    METHOD
    For the Cauliflower Purée:
    Cover the cauliflower with heavy cream and simmer until the cauliflower is tender. Purée the mixture and season it with the salt and pepper.  

    For the Roasted Pork Tenderloin:
    Set an immersion circulator to 55ºC. Season the tenderloin with salt and pepper. Roll the tenderloin in plastic wrap to form a tight cylinder to promote even cooking. Place the tenderloin in a vacuum-seal bag and seal it. Cook the pork in the immersion circulator for 1 hour, then remove the pork from the bag and pat it dry with a paper towel.

    Pour just enough oil into an ovenproof sauté pan to cover the bottom of the pan and heat it until smoking hot. Sear the tenderloin on all sides, and then reduce the heat to medium. Toss in the butter and thyme and move the pork around to coat it with the butter and herbs. Take the pork out of the pan and transfer it to a plate. Cover the pork loosely with foil to keep it warm and allow it to rest.

    For the Cherry-Pork Jus:
    Heat water and sugar together until the sugar has completely dissolved. Add the rice vinegar and cherries and cook until the dry cherries are plump. Heat the pork jus and add a spoonful of the cherries.

    To Assemble and Serve:
    Slice the pork. Spoon the cauliflower purée onto a plate, arrange the sliced pork over the purée, and sprinkle with a little sea salt. Sauce the pork with the cherry jus and garnish it with the thyme from roasting the pork.

     

     

     

     

     

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