Sweetening the Auction PotSunday, November 3
What a whirlwind week it has been! After seemingly countless hours planning and preparing for Edmonton’s premier culinary competition, Gold Medal Plates, we were rewarded for our efforts by topping the podium. I am so grateful for this good fortune and thankful for the great people around me that helps us achieve this goal.
This victory only further helps to sweeten the pot for our ATCO Edmonton Sun Christmas Charity Auction. If you haven’t heard yet I have partnered up with Breakfast Television’s Ryan Jespersen and Up! 99.3’s Kari Skelton for an unforgettable afternoon and evening. Your group of eight will be transported by River City Limousine to Bliss Yoga Spa, where the four ladies will join Kari in experiencing the Sacred Nature Ritual full body exfoliation, massage and facial, followed by a pedicure.
Meanwhile, the gentlemen will join Ryan and Chef Paul for a guided trip through a local farmers’ market to gather fresh ingredients for a private cooking class. Once spa services are complete, the ladies will be transported by limousine to your choice of LUX Steakhouse or The Parlour to enjoy the fruits of the men’s labour, paired with wine. At the end of the evening, your group will enjoy a ride home by limousine. Maybe the fact that I’m a gold medal winner might fetch us a few more bucks for the four very worthwhile charities.
The auction opened Tuesday, but there is still time to get your bid in, as it closes on Oct. 31, at 7:00 p.m. Be sure not to miss this great opportunity.
Now that I’ve got the shameless plugs out of the way, let’s talk food. With the exhausting week behind me I wanted nothing more than a very simple, but delicious meal for my family and I to enjoy this weekend.
When I think simple and delicious I think of roasting pork. My automatic go-to for pairing with pork is apples, and there is hardly a better time of year to enjoy apples. So rather than simply roasting a pork loin I decided to grab some tenderloins, some delicious Fuji apples and some sweet mission figs. Here is what I came up with.
I hope you enjoyed it as much as my family did.
Prep Time: 30 minutes
Cooking Time: 15 minutes
Special Tools: boning knife, butcher’s twine (optional)
2 pc. whole pork tenderloin
8 slices prosciutto
1 tbsp. butter
2 Fuji apples
1 cup dried Mission figs
2 tbsp. fresh sage
2 tbsp. brown sugar
1 tbsp. apple cider vinegar
Salt and pepper to taste
2 tbsp. canola oil
-Peel the apples and chop into small dice.
-Chop the figs into small dice.
-Heat a pan to medium heat.
-Place the butter in the pan.
-Add the apples and sauté one minute.
-Add the figs and continue to sauté.
-Add the brown sugar, followed by the vinegar.
-Saute until the sugar is dissolved and the apples have caramelized slightly.
-Add the sage, season and stir to combine.
-Remove from the heat and place flat on a plate to cool quickly, refrigerate if necessary.
-Meanwhile, while waiting for it to cool we can prepare the tenderloins.
-Start by removing any silver skin and any excess fat.
-Then, you have two options: the first option is to butterfly the loin lengthwise. This involves slitting the loin in half lengthwise, but keep it intact, then slitting it open again to create an even 1/2 inch thick flat loin. This method requires a fair amount of knife skills and the ability to truss the loin once stuffed.
-The other option is to use your thin boning knife to insert it into the centre of the tenderloin from one end and give it a twist to create a pocket for stuffing and then repeat on the other end.
-This is my preferred method because it is a fair amount easier to do and requires less work tying the loin up afterwards.
-Either way you choose to do it you now need to stuff the loin.
-If using the first method lay half the stuffing throughout the centre of the flat loin and roll it over to pack in all of the stuffing.
-If using the second method you will need to slowly push the stuffing into each end of the pork loin, using your thumb to work it into the centre from both ends.
-Season the pork tenderloins with salt and pepper on all sides.
-Once the pork is stuffed it’s time to wrap the pork with the prosciutto.
-Lay three slices of prosciutto side by side lengthwise and then place the loin on one end.
-Roll the prosciutto slices around the pork, packing it tight.
-You can either truss the pork with the butchers twine (look for a demo video online if you need help, and I highly recommend it if you used the first stuffing method.) or you can wrap the pork in plastic wrap very tightly, setting it aside in the fridge for 15-30 minutes to help the prosciutto to adhere to the pork.
-Once ready, preheat the oven to 400F.
-Preheat a pan to medium high heat.
-Place the oil in the pan and then add the pork.
-Sear on all sides and then place in the oven to cook until medium well, about 10-12 minutes.
-Once cooked, remove from the heat, allow to cool and rest 4-5 minutes and then slice.
-We served this with some roasted potatoes, butternut squash and some brussel sprouts, but choose your favourite accompaniments.