Semi Smoked Fennel Encrusted Pork Tenderloin with Passion Fruit Gastrique, with Sweet Potato Wisps.

Semi Smoked Fennel Encrusted Pork Tenderloin with Passion Fruit Gastrique, with Sweet Potato Wisps.
Semi Smoked Fennel Encrusted Pork Tenderloin with Passion Fruit Gastrique, with Sweet Potato Wisps.
★★★   1065 votes

Smoked and roasted pork tenderloin encrusted with a mixture of aromatic spices including fennel, cumin, coriander, all spice, and fleur de sel is served on a bed of creamy rutabaga mash, garnished with deep fried potato wisps and seasoned with passion fruit gastrique in this gourmet entrée that can also be served as a fancy appetizer.

To smoke the pork tenderloin, you will need a smoking gun or smoker and apple wood chips. After the pork is smoked, it is seared on all sides and finished cooking in the oven. Unlike beef, pork should be cooked through for healthy and safety reasons. One of the leanest meats available, pork tenderloin has very little fat yet cooks up juicy and flavorful. While pork tenderloin should be cooked through, care must be taken not to overcook it or it will become dry and tough. To check for doneness, you can use a meat thermometer. Cooked pork tenderloin should have an internal temperature of 145 degrees F, which produces tender, juicy and safe meat.

A gastrique is basically a reduction of vinegar and sugar infused with other ingredients such as liquor, fruits or spices. In this recipe passion fruit is mixed with syrup of sugar and water to make the gastrique. The acidity in the poassion fruit juice is used as substitute for the vinegar. You can also add a dash of liquor like brandy or cognac for a deeper and more exquisite flavor. The passion fruit gastrique gives the dish a tangy ad sweet punch, perfectly complementing the herb-encrusted smoked pork tenderloin. The syrup is drizzled all over the plate before the rutabaga mash and pork tenderloin is plated.

Rutabaga is a root vegetable also known as Swedish turnip or yellow turnip. Its flavor and appearance is a cross between cabbage and turnip and makes a fine mash mixed with butter and cream.

6-8

10-15 min

45 min

Ingredients


  • 1 Whole Rutabaga

  • ½ cup sugar

  • ½ cup water

  • 1 tsp butter (for rutabaga)

  • 1.2 tsp of finely chopped chives

  • Pork Seasoning:

  • ½ tsp of crushed fennel seed

  • Pinch of ground cumin

  • Pinch of ground coriander

  • Pinch of All Spice

  • Pinch of Fleur de Sel

  • 2 cups Passion fruit juice

Preparation Instructions

1

1Add finely chopped rutabaga to boiling water, and poach for 15 minutes. Drain the rutabaga, and press it through a ricer into a large stainless steel bowl. Add butter, and thinly sliced chives, and mix.

2

2To make the gastrique, put a pot on high heat, and add sugar and water. As the water and sugar begin to caramelize, pour in passion fruit juice. Reduce this mixture until it’s a syrup.

3

3Place the beef tenderloin in a pan, and cover. Use a smoking gun, or smoker, filled with apple wood chips, and smoke the meat. Fill the pan with smoke and let it sit.

4

Coat the tenderloin with Pork Seasoning (mixture of crushed fennel seed, ground cumin, ground coriander, all spice, and fleur de sel), and place in a hot pan. Sear all sides then place into the oven at 365 degree. 4Use a Chinese mandolin to create strands of sweet potato, then drop them in oil at 365 degrees F.

5

5Drizzle passion fruit gastrique on a plate. Arrange rutabaga mash in the center, and place the pork tenderloin on top of the Rutabaga. To top it off, lay the deep fried sweet potato mash on top.

Restaurant Name

Ottawa Marriott Hotel.

Restaurant Address
Canada, Ottawa, 100 Kent Street, Ottawa, ONK1P 5R7
Restaurant Phone

613 783 4229

Chef Name

Steven Gugelmeier




 
Reviews (5)
Dmitry
Nice video, interesting recipe..
, March 1, 2012
Celine
The dish was gorgeously presented! The voice of the one who dubbed was cool and understandable that makes it even more exciting to watch. The background of the video was on the perfect pitch and was soft enough not to distract the viewer. The recipe itself is easy to follow and there is no much hassle in doing this! The passion fruit gastrique did a nice kick to the dish; it made it even more juicer! This is so worth trying!
, February 28, 2012
fatima
The dish was gorgeously presented! The voice of the one who dubbed was cool and understandable that makes it even more exciting to watch. The background of the video was on the perfect pitch and was soft enough not to distract the viewer. The recipe itself is easy to follow and there is no much hassle in doing this! The passion fruit gastrique did a nice kick to the dish; it made it even more juicer! This is so worth trying!
, February 24, 2012
catherine
The dish was gorgeously presented! The voice of the one who dubbed

was cool and understandable that makes it even more exciting to watch. The

background of the video was on the perfect pitch and was soft enough not to

distract the viewer. The recipe itself is easy to follow and there is no much hassle

in doing this! The passion fruit gastrique did a nice kick to the dish; it made it

even more juicer! This is so worth trying!
, February 23, 2012
catherine
The dish was gorgeously presented! The voice of the one who dubbed was cool and understandable that makes it even more exciting to watch. The background of the video was on the perfect pitch and was soft enough not to distract the viewer. The recipe itself is easy to follow and there is no much hassle in doing this! The passion fruit gastrique did a nice kick to the dish; it made it even more juicer! This is so worth trying!
, February 23, 2012