A dish perfect for Fall and Winter! Created by Meghan Self.
About 3lb pork tenderloin, fat trimmed
2 tbsp vegetable oil
Salt and black pepper
1/2 cup fine chopped pecans, toasted
1 cup ketchup
1 medium sized onion, quartered
1/2 cup white wine vinegar
1/4 cup Worcestershire sauce
2 tsp dry mustard
1 tsp tabasco
1/2 cup brown sugar, firmly packed
Red Wine Sauce:
1 tbsp vegetable oil
1/3 cup white mushrooms, chopped
1 carrot, peeled, chopped small
1 stalk celery, ends trimmed, small chopped
1 medium onion, trimmed, chopped small
1 garlic clove, minced
2 tbsp tomato paste
2 cups red wine, Cabernet Sauvignon
2 qt chicken stock, unsalted
2 tbsp parsley, chopped
2 tsp rosemary, chopped
2 bay leaves
Sweet Potato Shoestrings:
1 medium sweet potato, peeled, sliced thinly and cut into paper thin strips
Cornstarch for dredging
Salt and pepper to taste
No nutrition information available
Preheat oven to 350 degree F.
Preheat fryer at 275 degree F.
Heat vegetable oil in large skillet at medium high heat. Sear pork tenderloin salting and peppering each side before turning. Place in a roasting pan with rack and cook until 145 degrees (medium) to 160 (well done); approx. 30-45 minutes. Let rest 3 minutes, set aside and keep warm.
While pork is in oven start on BBQ sauce. Blend all ingredients together. Pour in small pot and bring to a slight boil on medium high heat and then simmer for 30 minutes. Reserve 1/4 cup, set aside remaining.
In a medium sauce pan, heat up vegetable oil over medium high heat. Add mushrooms and carrots, cook 3 minutes or all water from mushrooms expels. Add celery and onion, cook another 5 minutes until all vegetables start to brown but not burned. Add garlic and cook for 1 minute until fragrant. Add tomato paste and cook 3 minutes, stir constantly, until fragrant and rust like color appears. Deglaze pan with red wine, scrapping up all pieces stuck on bottom of pan. Once reduced to half add remaining ingredients and simmer until reduced to 1/3. Add reserved BBQ sauce and let sauce thicken slightly. Season with salt and pepper to your taste.
Coat sweet potato pieces with cornstarch, shake of access. Have a pan lined with paper towels ready. Working in small batches, fry sweet potatoes until there are no longer any rapid bubbles. Drain and set on paper towel lined pan. Set aside.
Once pork tenderloin has rested add enough BBQ sauce to coat pork tenderloin. Roll pork tenderloin in the chopped toasted pecans until completely coated. Let rest one more minute then carefully slice into 12 equal pieces. Place each slice angled in middle of plate, leaning up against each other. Place fried sweet potatoes on top. Drizzle red wine sauce around pork tenderloin. Accompany with your favorite vegetables.