with Point Reyes Blue Cheese,
Golden Raisins and Apples
Chef Goose Sorenson,
Solera Restaurant, Denver, Colorado
Serves 4
1 |
pork tenderloin, trimmed |
1 clove |
garlic, finely chopped |
1 tsp. |
thyme, picked |
1 tsp. |
rosemary, chopped |
1 tsp. |
oregano, chopped |
2 tsp. |
Italian parsley, chopped |
2 T. |
olive oil |
1 |
yellow onion, finely diced |
2 T. |
butter |
3 |
apples, peeled, cored and chopped |
½ c. |
white wine |
½ c. |
heavy cream |
6 oz. |
Point Reyes Farmstead blue cheese |
¼ c. |
golden raisins, soaked in bourbon for 24 hours |
Marinate the pork with the garlic, chopped herbs and the olive oil and place in refrigerator for 24 hours, saving a few pinches of the herbs for later.
Sweat the onions in a pan with some butter until translucent and then add the apples and white wine. Reduce until the wine is almost gone then add the heavy cream and reduce until thick. At this point set this aside while you grill or pan roast the pork.
For the pork, sprinkle with salt and pepper and grill or roast at a medium heat until medium rare. Let the pork rest for up to 5 minutes before slicing. While the pork is resting, place the apple-onion mixture on the stove and bring back up to temperature. Whisk in the blue cheese and the raisins on medium heat, making sure to leave some nice chunks of cheese in the sauce. Taste for salt and pepper and if it’s too rich add a little white wine to thin it out.
On a large platter, slice the pork into bite-size pieces and sprinkle with a little kosher salt and then the blue cheese-onion-apple sauce on top of them. Finish with a little bit of the fresh chopped herbs and serve.
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