Rainbow Fruit Stuffed Pork Tenderloin With Fried Cheddar Grits And A Blueberry Coulis Recipes

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS

Steps:

• Preheat oven to 425 degrees F.
• Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
• Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
• Preheat a stovetop griddle over medium high heat.
• Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
• To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
• Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
• Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
• Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
• In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

RAINBOW FRUIT STUFFED PORK TENDERLOIN WITH FRIED CHEDDAR GRITS AND A BLUEBERRY COULIS

Steps:

• Trim the tenderloin by cutting off all silverskin. In food processor, coarsely chop mixed dried fruit. Insert metal dowel or tool into the end of the meat to make a pocket through the center. Stuff the chopped fruit inside. Season the tenderloin with the olive oil, herbs, garlic, salt and pepper. Heat a large skillet over a high heat. Sear the tenderloin on all sides until caramel. Cover the meat with aluminum foil and finish cooking it in the oven until the center of the meat reaches 165 degrees F on an instant-read thermometer, about 30 minutes. Let rest for 15 minutes after cooking. Cut tenderloin into medallions. Keep warm until ready to plate. Cheddar Grits: Heat oil in a Dutch oven to 350 degrees F. In a medium pot, heat 2 cups of water until boiling. Add the grits and stir continuously until done, about 5 minutes. Add the butter, 1/2 cup of milk, Cheddar and salt and pepper to taste. Pour the grits into a square pan and chill until set, about 30 minutes. Once set, use a small biscuit cutter to cut out rounds. Crack 4 eggs into a bowl and beat gently with a fork. Carefully dip each round in flour, then egg wash, then breadcrumbs. Fry in hot oil until golden and set aside until ready to serve. Blueberry Coulis: Add the blueberries to a small saucepan with water to cover. Add sugar; cook over medium heat until blueberries are completely cooked, about 7 minutes. Strain, reserving cooked blueberries, and add the lemon and orange peel. Let steep until cool. Plating: Put some of the coulis in the middle of the plate. Place 1 of the round pieces of fried grits in the middle of the coulis. Place 1 pork medallion on top of the grits. Continue the process until satisfied with the look. Place the additional blueberries around as garnish along with the parsley. Plate presentation is up to the discretion of the chef.

CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).