For the salad:
2 cups julienne of jicama
2 oranges, segmented, including juice, all pith and membrane removed
1 apricot, pitted and sliced thin
½ red bell pepper, julienne
1-inch piece of fresh ginger, peeled and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 jalapeño or other chile pepper, deseeded and chopped fine, optional
salt and pepper to taste
For the pork:
1 pork tenderloin, silver skin removed
Marinade:
1-inch piece of ginger, cut into strips, smashed with side of knife to release juices
1 clove garlic, peeled
⅛ orange, juice and rind (smash with side of knife to release oils then cut into strips)
1 tablespoon olive oil
¼ teaspoon dry mustard
¼ teaspoon ground coriander
⅛ teaspoon fresh ground pepper
2 strips thick-cut bacon (we used pecan-wood smoked bacon)
salt and fresh ground pepper
1 teaspoon oil for cooking, as needed
For the apricot compote:
3 medium apricots (or other seasonal stone fruit), pitted and sliced thin
1 shallot, peeled and sliced thin
1-inch piece of ginger, peeled and finely diced
2 tablespoons julienne of orange peel (as much pith removed as possible)
1 teaspoon coconut oil (or other cooking oil)
½ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon dry mustard
¼ teaspoon ground cardamom
½ cup Pinot Noir (or other light bodied red wine)
salt and pepper, to taste
For the salad: Combine all ingredients in a medium-size mixing bowl. To segment the oranges, cut off each end; rest on one cut end. Remove the skin with a sharp knife by cutting along the line where the flesh meets the pith, following the natural curve of the fruit, working in small strips around the orange from top to bottom. Remove each segment individually from the membrane using a paring knife – hold over a bowl to collect any juice. Squeeze the membrane to extract any remaining juice. Season to taste. Chill for approximately 15-30 minutes (up to 6 hours) for flavors to meld.
For the pork: Blend all marinade
ingredients, coat the pork tenderloin and rest at room temperature for
30-40 minutes, or in refrigerator for up to 2 hours; remove from
refrigerator 15 minutes before cooking. Remove the pork
from the marinade. Season with salt and pepper then wrap with bacon (as
much or as little as you like), secure bacon ends with toothpicks, if
desired. Preheat oven to
375. Heat a heavy sauté pan until very hot. Add a bit of cooking oil
(not necessary if using non-stick or well-seasoned pan). Sear the pork
on all sides until caramelized. Transfer the pork to a baking sheet.
Save the fat, juices, and bits in the pan for use in making the compote.
If the fat is pooling, drain some off (ideally, there is very little
excess fat but brown – not burned – bits in the pan). Finish in oven for
approximately 12-18 minutes or until the meat reaches 145 degrees.
Allow to rest for at least 10 minutes before slicing. In the meantime,
make the compote.
For the compote: If possible, use the same pan as you used to cook the pork, with the drippings – heat pan over medium heat. Add the coconut oil. Sauté the shallot
and ginger until the shallot starts to become tender; add the orange
peel and the dry spices. Sauté until lightly caramelized. Add the apricots. Cook over medium-high heat until the fruit starts to soften and lightly caramelize. Add the wine and
use it to scrape any bits from the bottom of the pan. Simmer on
low-medium heat until it reaches a desirable consistency. Season to taste. You can stir in any additional pan drippings from the pork for added flavor. This compote can
be made vegetarian/vegan by using a fresh pan and not adding any
renderings. It can be stored in the refrigerator for several days.
To serve: To plate the dish, place a 1/2 cup portion of jicama salad on the
plate. Arrange 2-3 slices of pork tenderloin against it and top with the
warm apricot compote. Garnish with chopped cilantro, parsley or chives.
bacon recipe courtesy of: Annette Tomei, Eat Something Sexy, June 14, 2013
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