Apple-Pear Pork Tenderloin
Oneonta Starr Ranch Growers
2 pork tenderloins
Salt and pepper
3 tablespoons olive oil
3 shallots, sliced
3 garlic cloves, sliced
½ cup dry white wine
(or vegetable broth)
1½ cups apple cider
3 Starr Ranch Growers*
Braeburn or Granny
Smith apples, cored and
cut into ;/;-inch slices
(with skin)
2 Diamond Starr Growers*
Bosc pears, cored and
cut into ;/;-inch slices
(with skin)
3 tablespoons butter
Preheat oven to 450°F.
Season pork with salt and pepper to taste. Heat oil
in a frying pan over medium-high to high heat. Add
pork and sear on all sides. Add shallots and garlic;
sauté until tender, about 1-2 minutes. Add wine or
broth and stir until deglazed. After the browned
bits have surfaced, add cider, apples and pears; stir.
Transfer all ingredients to a baking dish. Cover and
bake for about 45-60 minutes, or until the internal
temperature is 165-170°F.
Remove the pork from the pan and keep warm.
Remove the apple and pear pieces from the pan
with a slotted spoon and place in a bowl.
Pour the sauce from the baking dish back into the
frying pan, bring to a boil over medium-high to high
heat, and cook until reduced by half. Whisk in butter.
Add the apple and pear pieces, stirring gently.
Place the pork on a serving dish and slice on the bias.
Top with the apple-pear sauce. Makes 6-8 servings.
* Brands may vary by region; substitute a similar product.
Mushroom-Stuffed Pork
with Mandarin Oranges
Festival
2 4-ounce cans Festival*
sliced mushrooms, drained
6 tablespoons butter,
divided
1 shallot, minced
2 teaspoons minced
fresh sage
1 teaspoon minced
fresh oregano
1½ teaspoons minced
fresh thyme
Salt and pepper
2½-pound boneless
pork loin roast
3½ teaspoons olive oil
1½ pounds ;ngerling
potatoes, cut in half
2 pounds sweet onions,
sliced
2 small leeks, sliced
;⁄; cup dry white wine
(or mandarin juice)
2 11-ounce cans Festival*
mandarin oranges,
drained
3 tablespoons chopped
fresh parsley
Preheat oven to 350°F.
Sauté mushrooms in 2 tablespoons butter over
medium-high heat until golden brown. Cool,
then add shallot and herbs. Chop ;ne. Add salt
and pepper.
Make a hole through center of pork lengthwise,
wiggling the knife to widen. Stu; with mushroom
mixture. Sear in oil over medium-high heat.
Boil potatoes in salted water until tender. Cool in
cold water. Melt 2 tablespoons butter over low heat
in the pork pan, add potatoes, and toss to coat.
Transfer to a roasting pan, top with pork, and roast
for 45 minutes, or until the internal temperature
is 160°F.
Caramelize onions in 2 tablespoons butter over
medium heat. Add leeks and wine; cook until the
wine evaporates. Add mandarins, parsley, salt and
pepper; heat to warm.
Slice pork and top with the orange mixture.
Makes 6 servings.
Recipe developed by Chef Tyler Hefford-Anderson.
Brands may vary by region; substitute a similar product.
Entrées 163
