GARLIC AND ROSEMARY PORK TENDERLOIN WITH AN ORANGE JUICE REDUCTION, SWEET POTATO PUREE AND STEAMED ASPARAGUS WITH JULIENNE ROASTED RED PEPPER

Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed Asparagus with Julienne Roasted Red Pepper image

Provided by Food Network

Categories main-dish

Time 50m

Yield 3 servings

Number Of Ingredients 27

Ingredients

3 pork tenderloins, cleaned
3 tablespoons chopped rosemary leaves
3 tablespoons chopped tarragon leaves
Salt and pepper
Chicken stock, for sauteing
2 garlic cloves, chopped
1 tablespoon vegetable oil
Sweet Potato Puree, recipe follows
Steamed asparagus, recipe follows
Orange juice reduction, recipe follows
Julienne roasted red pepper, recipe follows
1/2 can pumpkin pie filling
1/2 can sweet potatoes
1 tablespoon honey
1 1/2 tablespoons tarragon leaves, chopped
Salt and pepper
Several stalks asparagus
2 tablespoons butter
2 tablespoons shallots, chopped
1 tablespoon garlic, chopped
1 tablespoon salt
1/2 tablespoon pepper
1 (12-ounce) can frozen orange juice concentrate
1 1/2 tablespoons chopped tarragon leaves
1 teaspoon sugar
1 red bell pepper
Salt and pepper

Steps:

Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan.
In the final presentation, place the potato puree in the middle of the plate with the asparagus above it. Lay the pork against the puree and the orange juice sauce below the pork. Garnish with the red pepper strips.
Place the pumpkin pie filling and sweet potatoes into a food processor. Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture.
In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender.
Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well.
Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate.