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Pork
Tenderloin
1 large Pork Tenderloin –silver skin removed
2 Cups buttermilk
3 Heaping Tablespoons Elki Cilantro Pesto
Gray Sea Salt and Cracked Black Pepper
Garlic Avocado Oil for cooking
Panko Bread Crumbs
Mix
the buttermilk with the Cilantro Pesto, salt and
pepper. Soak the Pork Tenderloin in the buttermilk
mixture for 1 hour or up to overnight.
Drunken
Prunes
1 cup Syrah wine (use the same wine you will drink
with your meal) 1 Tablespoon finely chopped rosemary
1 Tablespoon finely chopped thyme 3 Tablespoons
(1 ½ ounces) chicken demi-glace
Add
herbs to the wine. Heat this until just warm.
When warm add the prunes to soak. Soak prunes
while pork tenderloin soaks in buttermilk.
Remove
the Pork Tenderloin from the buttermilk mixture
and let excess drip off. Roll the Pork Tenderloin
in the Panko Bread crumbs and place in the refrigerator
for 10 minutes to let the bread crumbs adhere.
Heat
the avocado oil until hot, but not smoking. Cook
the pork tenderloin until brown all over, then
place the pan into a 375F oven and bake until
the internal temperature is 140F. Remove from
the oven and let rest for 10 minutes covered with
foil to retain heat.
While
the pork tenderloin is cooking, remove the prunes
from the wine and reserve. Cook the wine over
medium heat for approximately 10 minutes or until
reduced by half. Add the demi-glace to the wine
and cook until demi-glace is melted. Add the prunes
to the wine mixture and keep warm until pork is
ready to serve.
Cut
the pork into equal portions to allow each person
3 pieces of tenderloin. Place one drunken prune
on top of each piece of pork tenderloin and drizzle
over some of the reduced wine. Serve with roasted
brussel sprouts and mashed sweet potatoes.
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