Pork Tenderloin W Wild Huckleberry Sauce Food

LEOPOLD'S HUCKLEBERRY SAUCE

Steps:

• In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.
• In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.

PORK TENDERLOIN

Steps:

• Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
• Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.

PORK LOIN ROAST WITH HUCKLEBERRY SAUCE

Steps:

• Lightly rub the pork with 2 Tbls of olive oil.
• Combine herbs, salt and pepper in a medium shallow dish.
• Roll the pork loin in the herb mixture.
• Refrigerate.
• In a medium saucepan, combine the berries, sugar, vinegar and wine; bring to boil.
• Lower the heat and simmer until slightly thickened.
• Preheat oven to 400 degrees F.
• Heat remaining oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown.
• Place in the oven for about 12 to 15 minutes or until internal temperature reaches 150 degrees F.
• Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork.

PAN-ROASTED PORK TENDERLOIN WILD BOAR-STYLE WITH SHIITAKE MUSHROOMS

Steps:

• In a deep rectangular or oval dish that can contain the meat and all the other ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.
• The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.
• Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.
• Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.
• In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.
• Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.
• While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender.
• When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.
• Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.
• Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated.

GRILLED PORK TENDERLOIN WITH WILD BERRY PORT SAUCE

Steps:

• To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest in a medium sized saucepan.
• Set the pan over medium heat bring to a boil then reduce to low heat and simmer.
• Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
• Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
• Season to taste with salt and pepper and reserve sauce for later.
• Preheat barbeque: 2 burners set to medium high (375F) (190C), and 2 other burners set to low setting (275F) (135C). Brush grill with oil to prevent sticking.
• Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
• Place the pork tenderloins directly on the grill over the medium high heat burners.
• Cook for 3-4 minutes or until nice golden char marks are achieved.
• Flip the tenderloin and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
• Once the tenderloin is nicely charred, place the pork over low heat, close lid and cook a further 5 - 8 minutes, or until an instant read thermometer inserted in the thickest part reads (150F) (65C). Half way through cooking, turn the tenderloins.
• Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving.
• Slice and serve with a spoonful of the wild berry sauce.

PORK TENDERLOIN W/ WILD HUCKLEBERRY SAUCE RECIPE

Steps:

• Lightly rub the pork with the olive oil. Combine the chopped herbs, salt and pepper in a shallow dish. Roll the pork loin in the herb mixture. Refrigerate. In a medium saucepan, combine the huckleberries, sugar, vinegar, and wine and bring to a boil. Lower the heat and simmer until slightly thickened. Preheat oven to 400 degrees F. Heat the oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown. Place in the oven for about 12 to 15 minutes, or until the internal temperature reaches 150 degrees F. Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork. Garnish with springs of rosemary.

GRILLED PORK TENDERLOIN WITH WILD BERRY PORT SAUCE

Steps:

• Preheat barbecue: 2 burners set to medium high (375F) and 2 other burners set to low setting. Brush grill to prevent sticking.
• Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
• Place the pork tenderloins directly on the grill over medium high heat burners.
• Cook for 3-4 minutes or until nice golden char marks are achieved. Flip the tenderloins and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
• Once the tenderloins is nicely charred, place the pork over the low heat, close the lid and cook for a further 5-8 minutes, or until an instant-read thermometer inserted in the thickest part reads 150°F Halfway through cooking, turn the tenderloins.
• Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving. Slice and serve with a spoonful of the wild berry sauce.
• To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest, in a medium sized saucepan.
• Set the pan over medium heat. Bring to a boil, then reduce heat to low; heat and simmer.
• Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
• Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
• Season to taste with salt and pepper and reserve sauce for later.