Prune & Hazelnut-Stuffed Pork

with Espresso Demi Glace

Prune & Hazelnut-Stuffed Pork

Hazelnut Pork

Ingredients:

1 pork tenderloin
¼ cup chopped hazelnuts
8 dried plums
2 Tbsp unsweetened cocoa powder
salt and pepper, to taste

Instructions:

Lay out the pork tenderloin on a cutting board and clean of all fat. Next butterfly open the tenderloin, and pound slightly, until it is a uniform size. Sprinkle the coco powder, hazelnuts, and chopped plums evenly across the butterflied loin. Season with salt and pepper. Roll up into a pinwheel, and tie with kitchen string. Refrigerate until sauce is ready.

Espresso-Red Wine Demi Glace

Ingredients:

½ cup chopped carrot
½ cup chopped onion
1 Tbsp tomato paste
2 cloves garlic
1 cup Chateau Ste. Michelle Syrah
2 tomatoes
4 cups beef broth
1 Tbsp espresso powder
½ tsp sugar

Instructions:

Preheat oven to 350°F.

Halve the tomatoes and place in a roasting pan. Roast tomatoes for 30 minutes uncovered.

Heat a saucepan over medium and sauté the carrots and onion until slightly caramelized, about 10 minutes. Add the tomato paste and garlic, and cook for one more minute. Add the syrah and roasted tomatoes and cook until 1/4 cup remains. Add the beef broth and bring to a boil. Reduce to a simmer, and cook until 1 cup remains. Strain the sauce through a strainer, and add the espresso powder and sugar. Season with salt and pepper to your taste and serve.

Tomato Rice

Ingredients:

1 cup Jasmine rice
½ cup chopped tomato
¼ cup diced onion
2 cloves garlic, chopped
2 cups water

Instructions:

Sauté onion, tomato, and garlic for 5 minutes over medium heat. Add the rice and water. Bring mixture to a boil. Reduce heat and cover. Cook until rice has plumped, and water is absorbed, about 25 minutes. Season with salt and serve.

Wine Pairings