Berkshire Pork Tenderloin with Caramelized Pear, Chanterelles & Pear Cider Sauce
Pork, root vegetables & apples are a classic combo. Here we’ve put a little different spin on it with caramelized fresh pear & a pear hard cider sauce.
Wine Pairing: California Pinot Noir
Ingredients: Makes 2 Servings
1 Berkshire/Kurobuta Pork Tenderloin
1 Pear, quartered & cored
1lb Fresh Wild Chanterelle Mushrooms (could substitute other fresh mushrooms)
2 tbsp finely minced Flat Leaf Parsley
2 cup Hard Pear Cider
1 cup Chicken Stock/Broth (lowest salt possible)
3 tbsp Unsalted Butter
Celery Root Puree:
1 Celery Root, peeled
¼ cup Half & Half
Plus: Pickled Mustard Seeds Recipe
- Cut the peeled celery root into large chunks. Put the pieces in a large pot with lightly salted water & simmer them until they’re very tender, but not falling apart.
- Drain the water off of the celery root, reserving 1/3 cup of it.
- Put the celery root in a blender or food processor along with the half & half. Add enough of the reserved water (1/4 to 1/3 cup) to give the machine enough liquid to work & to achieve the right consistency. Blend it to a smooth puree.
- Taste & add salt to the puree as necessary.
- Tie the tenderloin with twine to bind the thin tail to the thicker part of the body (so it is an even thickness throughout & cooks more evenly).
- Clean the mushrooms of any surface dirt, cut off the very bottom of their stems, and tear them into bite-sized pieces.
- Season the tenderloin with salt and sear it in a hot, well-oiled pan, turning as necessary, until cooked through.
- At the same time, sear the pear quarters, turning as necessary, until they are well browned & softened.
- When the pork and pears are cooked the way you like them, remove them from the pan to a clean plate to rest.
- Add the chanterelles and a ½ tsp of salt to the pan. Sear the chanterelles over high heat, moving them only once each side is well browned.
- When the chanterelles have cooked, remove them from the pan & toss them with the parsley.
- Deglaze the pan with the hard cider and chicken stock. Bring the liquid to a simmer and cook until it has reduced in volume by three-quarters.
- If necessary, gently re-warm the celery root puree in a frying pan on the stove.
- Add any juices from the pork resting plate to the sauce. Stir in the butter until it has completely melted.
- Cut the butcher’s twine off of the pork tenderloin & slice it into medallions.
- Serve the pork medallions on some of the celery root puree, sprinkled with chanterelles and drizzled with the finished sauce.