Wrapped Pork Tenderloin
12 pieces dried tomatoes
3 cloves garlic
1 small chilli pepper
6-12 spears of asparagus, depending how large the are the spears, washed and tough ends removed
pastry, enough for a double crust pie
1 pork tenderloin, silver-skin removed
salt and pepper
Preheat oven to 400F.
In a food chopper or mortar and pestle, make a paste of the tomatoes, garlic and chilli pepper. Set aside.
Roll out the pastry into a rectangle, large enough to wrap the tenderloin, but not too thinly. You’re looking for about 1/4″ thickness. Spread the tomato paste over the pastry, keeping it fairly centralized. Lay the asparagus spears in the centre of the pastry, alternating ends and tips. Lay the tenderloin over the asparagus. Carefully pull the pastry and up and over the tenderloin, much in the way you would create a jelly roll. Pull in the pastry ends before sealing the edges. Sprinkle the top of the pastry with salt and pepper. Coarse salt in this case is lovely.
Place the roll on a parchment-lined baking sheet. Roast for 45-60 minutes, until the pastry is golden brown. Remove from oven and let rest for about 5 minutes before slicing into thick slices for service.
1 red Anjou pear, cored and cut into 1/2″-1/4″ cubes
1/3 cup chopped pecans
1/2 cup crumbled blue cheese
1 green onion, finely sliced
juice of 1/2 lemon (about 4 tablespoons)
1/2 cup natural, unflavoured yoghurt
salt and pepper to taste
Toss together first four ingredients in a bowl and set aside. Combine next three ingredients in a bowl; pour over the pear mixture, toss and serve.