PORK TENDERLOIN w/FOIE GRAS & TRUFFLE COULIS

By BobD

Ingredients

• 4 SERVINGS
• Pork Tenderloin with Foie Gras and Summer Truffle Coulis
• • 2 pork tenderloins
• • 6 ounce duck foie gras seasoned and seared
• • 1 pound caul fat cut into 2 12” squares
• • 1 bunch Tuscan Kale blanched

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

Square the ends of each tenderloin then pierce through the center with a long knife or honing steel. Lengthwise, cut seared foie gras into ½” wide slivers and stuff into the tenderloin. Lay out the caul fat pieces and place kale leaves on them - season with salt and pepper. Center the tenderloins on the caul fat & kale leaves and roll up then tie in 4 places with twine. Set aside while preparing the Summer Truffle Coulis and accompaniments.

Summer Truffle Coulis
Ingredients

• 1 cup reduced chicken stock (should be very viscous)
• 1 cup roasted pork stock
• 1 ounce summer truffle, chopped. Use fresh Summer Truffle when in season (June - September). If fresh truffles are not available, try our Summer Truffle Peelings.
• 1 ounce butter
• 1 tablespoon Black Truffle Oil

Directions

Heat the first 3 ingredients. Place in a blender to purée. Off heat blend in the butter and oil until the coulis has a creamy consistency.

Peach White Balsamic Vinegar Purée
Ingredients

• 2 peaches cut into eighths and peeled
• 2 ounces white balsamic vinegar
• 2 ounces cane sugar
• ½ vanilla bean
• 3 ounces butter

Directions

Combine all ingredients and cook slowly over low heat in a covered pan until peaches begin to soften. Brown the 1 oz of butter in a pan over medium heat. Place peach mixture, brown and raw butter in a food processor and purée together.

Completing the Dish

• Sear the tenderloin on all sides in a hot heavy bottom pan then place in a 450 oven for 7 to 9 minutes or until desired doneness is reached (medium recommended). Spoon the peach purée into the center of each plate. Slice each tenderloin into 8 pieces – 4 per plate. Arrange the slices on the peach purée and drizzle the Truffle Coulis over the top. Serve immediately.