Pork tenderloin with figs, braised onions, brown and caramelised grapes. When you think of figs, the first feeling that comes to mind is the sweetness. Extreme sweetness, amplified into a syrup. And with figs in syrup I immediately thought of not so much a sweet, but the fact that the figs they marry beautifully with meat and especially with the pork. A meat that I particularly, as you can see peeking all my RECIPES WITH PORK. Where you will find very very simple and traditional recipes like easy ARTIST OF MILK PORK, that on my YouTube channel you can also find in VIDEO RECIPE.
Hence the idea of pork tenderloin with figs. A dish of sweet tones and played on the salt, wherein the Ficotto of Pisticci ago by conductor wire in a multiplicity of ingredients. Ranging from grapes with caramelized onions braised, passing for the Browns (that I love with the pig) and purple potatoes. To give freshness, I thought raw radish and chips, to give acidity, with raspberries, they too pure. The tenderloin is marinated in Ficotto di Pisticci and in red wine, with spices.
Marinating goes to compose the final sauce together to the bottom of the candied fruits and Browns and pure Ficotto. Cooking of onions and the rest of the components are made separately to enhance the flavors of individual ingredients. The Ficotto of Pisticci is a fig juice concentrate, no added sugar, made with the Pink Fig varieties of Pisticci. To produce a liter are needed 10 kilograms of fresh figs. Pink Fig variety in Brisbane are also the caramelized figs, While the grapes are produced with a variety seedless (Seedless) called Sugra One.
PORK TENDERLOIN Ficotto, ONIONS BRAISED, CHESTNUT, FIGS AND GRAPES CARAMELIZEDPrint This
- FOR THE THREAD:
- 800 grams of pork tenderloin
- 300 milliliters of red wine (I used a Merlot del 2007 produced by Querceto di Castellina)
- a cinnamon stick
- a few sprigs of thyme
- 2 Sage leaves
- 250 milliliters of veal gravy
- 6 tablespoons Ficotto
- ground black pepper as required
- salt to taste
- 4 Tablespoons extra virgin olive oil
- 25 grams of butter
- grated rind of half organic Orange
- enough flour to coat the fillet
- 6 spring onions
- medium scallions
- Brown of San Zeno 16 Dop
- 4 caramelized figs (I used figs company Terravecchia)
- 12 caramelized pink grapes of Pisticci (I used the Grape company Terravecchia)
- 4 tablespoons syrup conservation of pink and pink grape caramelized figs
- 200 milliliters of veal gravy (or even vegetable broth)
- 2 tablespoons red wine vinegar
- 40 grams butter
- salt and black pepper, to taste
- FOR SEAL:
- 12 raspberries
- 4 small radishes
- 4 Purple Potatoes
Put the fillet in a container with the cinnamon stick, Sage, thyme, 4 tablespoons Ficotto, vinegar and red wine and marinate in refrigerator for 4-6 hours. Once ready, set aside the marinade (you will need it in baking) and tie with kitchen Twine. Season with salt, pepper and sprinkle with a little flour on all sides. Brown the pork in butter and oil until a golden crust is formed from all over, then pour the marinade (including cinnamon and spices). Evaporate the alcohol and combine the veal gravy (or vegetable stock as an alternative) and the grated orange peel. Cover and cook over medium heat until the thread reaches the heart a temperature of 65 degrees (use a probe or thermometer for roast). Let it sit the fillet in the heat and strain the cooking liquid, putting it aside.
Thinly slice the radishes and keep them in ice water. Steam the purple potatoes and, Once cold, cut into thick slices 1 cm (without Peel).
Clean the spring onions, removing the greenest parts, then cut them in half lengthwise. Sauté the onions in 20 grams of butter over high heat, then salt, pepper and add half a cup of veal gravy. Carefully stir the onions so they don't respond and cook for 10 minutes, until they are tender and transparencies.
Roasting chestnuts in the oven (After cutting an incision on each) at 200 degrees for 15 minutes, then Peel and remove the skins inside trying not to break them. Skip the chestnuts in 20 grams of butter together with the remaining chopped scallions, until they are golden brown, then add the caramelized figs halved and Caramelized grapes rose di Pisticci. Add some veal gravy and syrup of preservation of caramelized fruit and bake, without stirring so that the fruit does not discards, until well glazed chestnuts and fruit will not be. Season with salt and pepper. Remove the chestnuts and candied fruits from the sauce and keep warm, then add the bottom got to that of pork tenderloin. Combine 2 tablespoons Ficotto, do narrow it down for a few minutes over high heat until the desired density, seasoning salt if necessary.
Composition of the dish and finishing: Sprinkle the dish with Ficotto sauce, cut the pork tenderloin into thick slices a centimeter and a half and place it on the plate. Garnish with purple potatoes, the braised onions, the Browns, Pisticci and rose pink grapes figs di Pisticci caramel. Decorate with raspberries and radish chips and serve immediately, accompanying the dish with the remaining sauce.
THE PAIRING: The balance of this dish that moves between salty and sweet leads us to match a wine with fruity recalls, vegetables and spicy at the same time. We chose a red Igt Toscana (Scarce swallowtail, named after the beautiful Butterfly iphiclides podalirius) product with a 100% varietal Merlot from the farm Querceto di Castellina, in Castellina in Chianti (province of Siena), the heart of the Chianti classico Docg. The year 2007 has enabled the Merlot to express themselves fully giving scents of ripe red berries, herbal notes and notes of pepper, cocoa and vanilla. Very soft to the palate, with elegant tannins and well refined, can not overwhelm the delicate meat in this recipe and to tie with chestnut and earthly flavours, at the same time, with the contours.