Barbeque Pork Loin with “Dates Three Ways”

Andrew Manion Copley, Corporate Chef (Kaiser Restaurant Group)
Servings 4

Ingredients
  

Pork Loin

  • 32 oz pork loin
  • 2 tsp olive oil with kosher salt and cracked pepper to taste

Date Apricot Stuffing

  • 6 oz chicken breast
  • 2 cup heavy cream
  • 2 egg whites
  • 1 tsp fresh chopped tarragon
  • 3 oz Zahidi dates, chopped
  • 1 oz dried apricots
  • 1 pinch kosher salt

Date Potato Pave

  • 2 pound sweet potatoes, peeled
  • 1 quart heavy cream
  • 6 oz California dates, chopped
  • 2 clove garlic, peeled and minced
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • Kosher salt, to taste
  • cracked white pepper, to taste

Red Wine Sauce

  • 2 cup dry red wine
  • 1 cup beef broth
  • 1/4 cup red wine vinegar
  • 1 tbsp finely chopped shallots
  • 1 clove garlic, peeled and crushed
  • 8 tbsp unsalted butter

Salad

  • 2 oz micro arugula and frisee lettuce
  • 1 oz thinly sliced red onion
  • 2 oz Khadrawy dates, chopped
  • 2 oz gorgonzola cheese
  • 2 tsp beet dressing

Beet Dressing

  • 12 oz red ruby beets, scrub and remove green tops
  • 1 tsp fresh thyme
  • 1/4 cup water
  • 1 tbsp champagne vinegar
  • 1/4 cup olive oil

Instructions
 

Pork

  • Preheat Barbeque to medium heat. At the end of the pork make a hole through the entire loin by using a sharp 8-knife. Make a 1-inch x 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

  • 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 barbeque at medium heat and cover. Turn Pork Loin every 10minutes. Cook for 35-45 minutes, check with a meat thermometer, pork should be cooked to 170º degrees.

Date Potato Pave

  • Preheat oven to 325º degrees. Grease and line 2-inch baking pan and set aside.
  • With a vegetable slice (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

  • 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, whisk in the butter and season with salt and pepper. Set aside.

Beet Dressing

  • 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.

Salad

  • Toss all the ingredients with a tsp of Beet Dressing.

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.
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