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Food
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Smoked Iowa Pork Tenderloin

This summer entrée salad is perfect for the grill. The sweet pear butter softens the saltiness of the blue cheese. Sweet red onion marmalade and warm potatoes with tangy arugula complement the smokiness of the pork. Grilled pear pepper bread makes a fine accompaniment.

For the tenderloins:
2 pork tenderloins, excess fat trimmed
Salt and freshly cracked black peppercorns to taste
4 tablespoons olive oil

Red Onion Marmalade:
1 tablespoon olive oil
1 1/2 cups julienne of red onion
1/4 cup sugar
1 cup raspberry vinegar
Kosher salt and freshly cracked black peppercorns to taste

Pear Butter:
2 whole cloves
1 small bay lea
1 small piece cinnamon stick
3 small pieces orange peel
1 cup water
1/2 cup pear vinegar
1/3 cup granulated sugar
4 ripe Bartlett pears, peeled, cored, chopped
1/4 teaspoon ground cinnamon

For the salad:
8 medium red skin potatoes, quartered
1/4 cup olive oil
Salt and pepper to taste
1 teaspoon chopped fresh rosemary
2 cups arugula greens
3 tablespoons extra-virgin olive oil
2 tablespoons pear vinegar
1/2 cup crumbled Maytag blue cheese

Preheat a wood-burning grill. Season the pork with salt and pepper and rub with the oil. When the wood chips turn amber, set the pork on the grill. Turn after 5 minutes and cook to an internal temperature of 160 degrees. Remove and allow to rest 10 minutes before slicing.

To make the marmalade: Warm the olive oil in a medium sauté pan over medium-high, add the onions, and sauté for 5 minutes or until translucent. Add the sugar and cook to a syrupy consistency, stirring constantly with a wooden spoon to prevent the sugar from scorching. Deglaze the pan with raspberry vinegar and reduce the liquid for about 25 minutes to 1/8 cup. Transfer the marmalade to a glass bowl and season to taste with salt and pepper. It can be prepared three days in advance and refrigerated.

To make the pear butter: Place the cloves, bay leaf, cinnamon stick and orange peel in a square of double cheesecloth, gather the ends around the spices, and tie into a sachet. Combine the water, vinegar, sugar and spice sachet in a 1-quart saucepan. Bring to a boil, add the pears, reduce the heat, and simmer uncovered for 1 3/4 hours, allowing the liquid to reduce by one-third. Discard the sachet, transfer the pears and liquid to a food mill or blender, and puree. Return the puree to a 1-quart saucepan and simmer for about 45 minutes to thicken. The color should be medium to dark brown. Stir in the ground cinnamon, transfer the pear butter to a bowl, and refrigerate until ready to use. It may be prepared three days in advance.

To roast the potatoes for the salad: Preheat the oven to 400 degrees and heat an oven-proof skillet over medium-high temperature. Toss the potatoes in the 1/4 cup olive oil, coat well, and brown in the skillet. Then place the skillet and the potatoes into the hot oven. Watching and turning them to avoid burning, roast for 25 minutes or until the potatoes are fork-tender. Remove from the oven, season to taste with salt, pepper and rosemary, and keep warm. The potatoes can also be cooked whole on the grill and then quartered. To use this method, put the potatoes on the grill 45 minutes before setting on the pork. The pork and potatoes will then be done at the same time.

To compose the salad: Wash the arugula (we used mixed greens) and pat dry. In a small bowl, slowly whisk the 3 tablespoons extra virgin olive oil into the pear vinegar. Toss the warm potatoes, arugula, and cheese with the dressing and season to taste with salt and pepper.

To serve: Place equal amounts of the salad onto four dinner plates. Spoon two tablespoons of red onion marmalade over each salad and distribute one tablespoon of pear butter and some of the juices from the red onion marmalade around the plates. Carve the pork into 1/4-inch-thick slices and arrange five slices of pork onto each salad. Serves 4.

"Duquesne Club Cookbook: Four Seasons of Fine Dining" by Keith Coughenour

Thursday, May 27, 1999



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