Santa Cruz Mountainsby: Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.
Ingredients:
For Stuffing
1/2 cup BARGETTO Syrah
1/2 cup dried cherries
1 tsp. shallot, minced
1 T. sugar
1/2 cup pancetta (cut in 1/4 inch pieces)
1/4 cup canola oil
8 each twine (approx. 4 inches, for trussing)
2 T. additional canola oil
For Tenderloins:
2–16 oz pork tenderloins
1/2 cup sugar
1/2 cup salt
1 T. black pepper
1 tsp garlic, minced
6 cup cold water
2 T. crushed juniper berries(optional)
Procedure:
For Tenderloins:
1. Combine all ingredients, except for tenderloins.
2. Stir until sugar and salt dissove.
3. Add tenderloins and brine for 1 hour.
For Stuffing:
1. In medium sauce pan add BARGETTO Syrah, dried cherries, shallots and sugar.
2. Cook over medium high heat for five minutes or until wine has absorbed into cherries.
3. Place cherries on plate and cool at room temperature.
4. In separate medium sauce pan add canola oil and pancetta.
5. Cook over medium high heat for ten minutes or until pancetta is crispy.
6. Remove pancetta from oil and cool at room temperature.
Stuffing the Tenderloins
1. Butterfly tenderloins by cutting them lengthwise, 3/4 inch deep.
2. In food processor pulse cherries and pancetta until a light paste is formed.
3. Place cherry mixture in middle of each tenderloin.
4. Tie each piece closed with four pieces of twine.
Cooking the Tenderloins:
1. Preheat oven to 350°.
2. In medium sauce pan over medium high heat add 2 T. canola oil.
3. Brown all four sides of tenderloins.
4. Place in oven for 12 minutes.
5. Remove twine from each tenderloin and slice into 1/4 inch pieces.
Serve with mashed potatoes and sautéed green beans.
Serves 4.
