2007 Riverside County Fair

National Date Festival 
 

Stuffed Pork Tenderloin with Date and Dried Fruit

by Banquet Chef Jose Luis Bravo

1 1/2 lbs              Pork Tenderloin

4 oz                     Dates, chopped

4 oz                     Dried Apricots, chopped

4 oz                     Dried Plums, chopped

4 oz                     Dried Apples, chopped

1 oz                     Fresh Herbs, chopped (Rosemary, Tarragon, Thyme, Parsley)

                            Extra Virgin Olive Oil

                            Kosher Salt

                            Cracked Black Pepper

2 tablespoons      Butter

2 cups                  White Wine

                       

Heat oven to 350 degrees. Trim and butterfly the tenderloin. With a clear wrap or a tee shirt cover tenderloin and with a cook's mallet, pound the pork until it is a 1/4 inch thick. Mix Dates and Dried Fruit together in a bowl; spread fruit onto pork tenderloin, leaving 1 inch clear on all sides. Roll up pork and drizzle with olive oil, then season with salt and pepper. Mix together in a bowl the fresh herbs, until well blended and place on meat; covering the meat evenly.  Tie pork off every 3 inches to hold firm. Heat up a heavy skillet with 2 tablespoons of olive oil, add rolled-up tenderloin, browning on all sides. Remove meat from skillet and place in a pan. Set aside skillet, do not remove the contents. The skillet will be used later. Oven temperature should be at 350 degrees, place pan in oven for 12 minutes. With a meat thermometer, check for doneness; meat should be 150 degrees. If not, continue cooking until meat temperature reaches 150 degrees. Take skillet and deglaze with 2 cups of White Wine, reduce by half and add butter. Whip into a sauce. Drizzle over tenderloin.

 

Stuffed Dates

by Executive Sous Chef Jamie Nicholas

Here are three easy appetizers made with Dates.

 

Pickled Watermelon Rind, thinly sliced and cut in small portions

Strips of Bacon, cut each strip in half

 

Slice open a date and remove the pit if necessary. Stuff each Date with a watermelon rind, wrap strip of bacon around date and pan fry until bacon is fully cooked. Towel dry to remove excess grease from bacon, place a toothpick onto each date and serve.

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Small Scallops

Strips of Bacon, cut each strip in half

 

Slice open a date and remove the pit if necessary. In a small pan, briefly cook scallops. Don't overcook, they must remain soft to touch. Remove from pan and place on a paper towel to drain off excess liquid. Stuff each Date with a small scallop or two, wrap strip of bacon around date and pan fry until bacon is fully cooked. Towel dry to remove excess grease from bacon, place a toothpick onto each date and serve.

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Candied Pecans

Strips of Bacon, cut each strip in half

 

Slice open a date and remove the pit if necessary. Stuff each Date with a , wrap strip of bacon around date and pan fry until bacon is fully cooked. Towel dry to remove excess grease from bacon, place a toothpick onto each date and serve.

 

Date Cream Cheese Spread No. 1

by Executive Sous Chef Jamie Nicholas

8 oz             Cream Cheese package, softened

3 oz             Dates, chopped

1 oz             Brandy

1/4 cup        Sugar

 

Combine all ingredients into a mixing bowl and mix until well blended. Use on fresh, soft bagels. Slice bagel in half and spread with Date Cream Cheese.

 

On a baguette, slice baguette, spread with Date Cream Cheese; add fresh chopped Basil, chopped Tomatoes, a little garlic tossed in Extra Virgin Olive Oil and place on top of Date Cream Cheese spread.

 

Date Cream Cheese Spread No. 2

by Executive Sous Chef Jamie Nicholas

8 oz             Cream Cheese package, softened

3 oz             Dates, chopped

2 oz             Pecans, chopped

1/4 cup        Sugar (is optional)

 

Combine all ingredients into a mixing bowl and mix until well blended. Use on Celery, Crackers, Mushrooms, etc.