Serves 4 to 6
This autumnal recipe was created by Alain Rondeffi, a good buddy of Beau's and a longtime San Francisco chef and restaurateur. Culinary syringes can be found at most gourmet cooking shops, such as Sur La Table. The sweet-tart chutney can be made a few days ahead of time if necessary. Rondelli suggests serving the pork with a salad made of watercress, endive, and fresh oranges or sautéed shiitake mushrooms.
1/2 cup sake
1/4 cup beer, preferably a light ale
1 tablespoon honey
A pinch of ground cinnamon
Two 12-ounce pork tenderloins, trimmed
1-1/2 tablespoons vegetable oil
For the Chutney
2 cups fresh cranberries
12 dried apricots, coarsely diced
1/3 cup dried currants
1/2 cup packed light brown sugar
2/3 cup sake
1/2 cup orange juice
2 tablespoons minced fresh ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
A generous pinch of kosher salt
The day before, combine the sake, light ale, honey, and cinnamon in a small saucepan over low heat until dissolved. Cool completely and fill a syringe with the mixture and inject equally and evenly into the pork tenderloins. You will probably have to fill the syringe several times. Transfer the tenderloins onto a large plate or platter, cover well with plastic wrap, and refrigerate overnight.
To make the chutney, in a medium saucepan, combine all of the chutney ingredients. Cook over medium heat for about 3 minutes, stirring occasionally. Increase to higher heat and boil slowly, 5 minutes more. Let stand at room temperature until serving. (If making ahead of time, refrigerate in an airtight container for up to 3 days.)
Preheat the oven to 400 degrees F. Pat the tenderloins dry and season well with kosher salt. Heat the vegetable oil in a large nonstick ovenproof skillet over moderately high heat until hot but not smoking. Add the tenderloins and brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast for about 15 minutes or until a meat thermometer inserted into center of meat registers 155 degrees F. Transfer to a platter, loosely cover with aluminum foil, and let stand at room temperature for about 10 minutes. To serve, slice the tenderloins into 1/2-inch-thick pieces and arrange artistically on plate with a bit of the chutney alongside.
Alasuini Arabashiri Junmai Ginjo
KamoizumiJuninai Dai Ginjo
Tamanohilcari Junmai Dai Ginjo
A Modern Guide
by Beau Timken and Sara Deseran
Photographs by Scott Peterson
28 color photographs
Recipe reprinted by permission.
This page created September 2006
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