The ever-elegant pig WALNUT MARKETING BOARD Stunning center-of-plate pork recipes with wine pairings by Marlene Rossman WALNUT AND PEAR STUFFED PORK TENDERLOIN WITH FIG PORT SAUCE Charles Knight, executive chef, formerly of Slocum House, Fair Oaks, Calif., Yield: 8 servings 2 T. butter 2 firm, ripe Bartlett pears (about 3/4 lb. total), peeled, cored and cut in 1/4” dice 2 c. California walnuts, finely chopped 1/4 c. brown sugar 1/2 t. salt, plus more as needed Pepper, to taste 2 pork tenderloin roasts (about 2 lbs. total) 2 T. all-purpose flour Fig Port Sauce (recipe follows) Method (1) In a large sauté pan or skillet, melt butter over moderate heat. Add the pears and walnuts, and cook, stirring and tossing often, until walnuts have browned and the pears have softened. Reduce heat, add brown sugar, and cook about 5 minutes more. Add salt and pepper, to taste, then set aside to cool. You will have approximately 2 c. stuffing. (2) Place tenderloins on work surface. One at a time, us18 | Chef ing a very sharp, pointed knife, make a slice along the length of each tenderloin, about 1/2” from the bottom. Continue slicing, working the knife in further as you slowly “unroll” the tenderloin. This slicing action will transform the tenderloin from its cylindrical shape to a flap of meat, 1/2” to 3/4” thick, resembling a flank steak. If you wish, use a mallet to further flatten the tenderloins. (3) Sprinkle top surface of each tenderloin with 1 T. flour, then season with salt and pepper. Spread each with half stuffing. Now, roll up tenderloins snugly to enclose the stuffing. Using heavy cotton string or butcher’s twine, tie each roast 5 or 6 times around its circumference, spacing the ties 1” to 2” apart. Season tenderloin rolls lightly with salt and pepper. Set aside. (4) Coat a large ovenproof skillet with nonstick cooking spray, and place over medium-high heat on stovetop. Brown rolled roasts for about 10 minutes, turning them several times. (5) Transfer to 350˚F oven, and roast for about 30 minutes, or until a thermometer inserted in the thickest part of the meat registers 150˚F. Remove from oven, and let tenderloins rest for about 10 minutes. In the meantime, reheat Fig Port Sauce. (You may, if you wish, deglaze the roasting pan with a splash of water or port and add it to the sauce.) (6) Slice stuffed tenderloin about 1/2” thick. Place a generous spoonful Fig Port Sauce on each heated dinner plate, and top with 3 slices stuffed pork. Serve with mashed potatoes and a green vegetable. Fig Port Sauce 2 T. vegetable oil 1 large white onion, very thinly sliced 1 c. apple cider vinegar 1 c. brown sugar 1 c. dried black Mission figs, stemmed and quartered 1 c. port wine Method (1) In a 2- or 3-quart saucepan, heat oil over moderate heat. Add onions, and cook, stirring frequently, for 12-15 minutes, until the onion is soft and caramel brown. Add vinegar, and stir well, scraping bottom of pan. (2) Bring to a boil, and boil 1 minute, then add sugar, figs and port. Reduce heat, and simmer for about 30 minutes, until sauce has reduced and looks slightly syrupy. Set aside until ready for service. Wine pairing: The sweet pomegranate and ripe cherry flavors in Gloria Ferrer Pinot Noir 2006 (California) will accent the fruit flavors of the figs, pears and port.