Recipes

Spiced Rubbed Pork Tenderloin with Apple Yam Puree

The scents that will fill the kitchen while preparing this dish will certainly put you into the holiday mood. We served this with a Caesar salad and persimmon & green bean sauté to accompany the meal. Enjoy!!

Ingredients

28 oz yams, peeled & diced
20 oz granny smith apples, peeled & diced
1 med size Vidalia or Mayan Sweet Onion, diced
¼ C Brown Sugar
½ tsp cinnamon
Juice of 1 orange
Zest of ½ the orange
 ¼ tsp allspice
¼ C olive oil
2 oz Alaskan Birch Syrup *

* If you don’t have Birch Syrup, substitute with maple syrup instead.

Preparation

Preheat oven to 350 degrees Fahrenheit. Toss yams, apples & onions together in large bowl with olive oil to coat. Add spices, orange juice and zest and toss together. Add birch syrup, toss and allow to stand for about 10 minutes. Grease a large glass pan and place mixture into it. Bake in oven for about 40 minutes, till edges show some brown colouring. Remove and allow to cool.

Use an immersion blender to puree the mixture. Or process in increments in a food processor. If possible, make this puree the day before use to allow the flavours to infuse entirely. Reheat in an oven proof container at 350F for 20 minutes or till completely reheated.

Spiced Rub

2 T Sea Salt or Kosher Salt
2 T Brown Sugar /> ½ tsp. White Pepper
1 T Cinnamon

Preparation

Mix together and rub over the pork tenderloin. Wrap in foil and place in the oven at 350 degrees F for about 35 – 50 minutes. Note: juices of pork should run clear when fully cooked (165F if using a thermometer). Slice on a bias and serve with the puree. ~ Wishing you a wonderful Thanksgiving holiday. Don’t forget to call us soon to book your holiday party!

Suggested Wines to Compliment this Meal

2003 Domaine Carneros Champagne ‘Brut’

Vintage dated each year, the Domaine Carneros Brut cuvée represents the best of Carneros pinot noir and chardonnay made into a classic sparkling wine. The Brut was aged in the bottle for three years before release. It will continue to develop further depth and complexity as it ages. Although most people don’t consider choosing a champagne to host with your dinner, consider this for the following dish. You will be pleasantly surprised! (Around $30)

Ste Michelle Riesling Eroica '06

90 PTS, WINE SPECTATOR! The '06 Ch Ste Michelle-Dr Loosen Eroica Riesling is light, bright, tangy and appealing for it delicate green apple, peach, floral and lime flavours. (Around $20)

Columbia Crest Merlot Grand Estate 2004

90 PTS, WINE SPECTATOR! Supple, ripe; a plush wine with gorgeous plum, blackberry, currant and hints of exotic spice swirling through the round, generous finish. Drink now through 2010.

Canoe Ridge Merlot '03

The '03 Canoe Ridge Merlot from Washington State has light strawberry and cherry candy fruit; lays under fairly aggressive new oak; the barrel flavours of toast and butterscotch dominate. A full body merlot. (Around $50)

* See Wayne at the Brown Jug for a 15% discount on any of these regularly priced wines, when you mention the Alaskan Events & Catering newsletter.