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Barbeque Pork Loin with ‘Dates Three Way




Source of Recipe


Andrew Manion Copley, chef for Kaiser Restaurant Group, Palm Desert


List of Ingredients




Pork Loin
2 pounds pork loin
2 teaspoons olive oil with kosher salt and cracked white pepper to taste

Recipe



Preheat barbecue to medium heat. At the end of the pork make a hole through the entire loin by using a sharp 8-inch knife. Make a 1-inch by 1-inch hole through the center of the pork loin. The stuffing will be piped into the center of the pork. Brush pork with olive oil, kosher salt and white pepper.

Date Apricot Stuffing
6 ounces chicken breast
2 cups heavy cream
2 egg whites
1 teaspoon fresh chopped tarragon
6 tablespoons chopped Zahidi dates
2 tablespoons dried apricots
Pinch kosher salt

Instructions: Grind the raw chicken breast in the Cuisinart until meat is fine. Add the egg whites with a pinch of salt. Slowly blend in cream until it is a smooth firm paste. Remove from the Cuisinart and pass through a mesh strainer (this is optional). Fold in tarragon, dates and apricots, season with salt and pepper to taste. Place the mixture into a pastry bag and pipe into the center of the pork loin. Place pork loin on the barbecue at medium heat and cover. Turn every 10 minutes. Cook for 35-45 minutes, check with a meat thermometer, pork should be cooked to 170 degrees.

Date Potato Pave
2 pounds sweet potatoes, peeled
1 quart heavy cream
6 tablespoons chopped Khadrawy dates
2 cloves garlic, peeled, minced
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Kosher salt to taste
Cracked white pepper to taste

Instructions: Preheat oven to 325 degrees. Grease and line 2-inch deep baking pan and set aside.

With a vegetable slicer (mandolin) slice sweet potatoes 1/8- inch thick. In a medium saucepan warm heavy cream, garlic, cinnamon and nutmeg. Dip the sliced potatoes into the cream and layer them into the baking pan. Sprinkle chopped dates between each layer of potatoes until the pan is completely layered and season with salt and pepper. Cover with aluminum foil and bake for 45 minutes.

Red Wine Sauce
2 cups dry red wine
1 cup beef broth
1/4 cup red wine vinegar
1 tablespoon finely chopped shallots
1 clove garlic peeled, crushed
8 tablespoons unsalted butter (cut into small cubes)

Instructions: In a medium saucepan bring wine, beef broth, vinegar, shallots and garlic to a boil. Reduce liquid down to 1 cup and remove from heat. Wisk in the butter and season with salt and pepper. Set aside.

Salad
2 ounces micro arugula and Frisee lettuce
2 tablespoons thinly sliced red onion
4 tablespoons chopped Khadrawy dates
4 tablespoons gorgonzola cheese
2 teaspoons Beet Dressing (recipe follows)

Instructions: Toss all the ingredients with a teaspoon of Beet Dressing

Beet Dressing
1 1/2 cup red ruby beets (scrub, remove green tops)
1 teaspoon fresh thyme
1/4 cup water
1 tablespoon champagne vinegar
1/4 cup Olive Oil

Toss the beets with thyme, salt and pepper and place in baking pan, add water, cover with foil and roast for 45 minutes or until beets are tender. When beets are cool remove skin (save the water), chop the beets, blend with champagne vinegar, saved water, olive oil and season with salt and pepper.

Plate Assembly
Place the potato pave in the center of the plate, slice pork loin 1-inch thick and place over the potato pave. Spoon the red wine sauce around and over the pork. Place the salad on top of the pork and drizzle plate with the beet dressing and gorgonzola cheese.

Serves 4