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PEPPER CRUSTED PORK TENDERLOIN WITH SWEET PEPPER RAGOUT
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Janet Hedstrom, Executive Chef,
Snoqualmie Vineyards
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INGREDIENTS:
2 large or 3 small Pork Tenderloin, cleaned
3 Tbsp. olive oil
1/2 large yellow onion, julienned
1/2 fennel bulb, julienned
3 cloves of garlic, minced
1 large yellow pepper, julienned
2 large red peppers, julienned
5 Roma tomatoes, peeled and seeded
3/4 cup Snoqualmie Syrah
1 cup chicken stock
1 cup beef stock
2 Tbsp. Extra Virgin Olive oil
2 Tbsp. chopped Italian parsley
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh oregano
Salt and black pepper to taste
1/3 cup whole tri-colored or black peppercorn
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DIRECTIONS:
Crush the peppercorn to a very coarse mixture. Rub the pork with a small amount of the
olive oil and then coat with the peppercorn and season with salt. Refrigerate
until ready to cook.
Sauce
Heat a heavy bottom saucepan over medium high heat. Add the olive oil and the onions.
Sauté until the onions are completely wilted and beginning to brown. Add the
fennel and peppers and continue to cook, stirring occasionally for about 5 minutes.
Add the garlic, sauté briefly, then add the wine. Let it simmer until it reduces by half,
then add the tomatoes and both stocks. Cover the pot, reduce the heat to a simmer,
and cook for about 1 hour. Remove the lid and reduce some of the excess liquid until
it begins to thicken slightly. Add salt and pepper to taste. Set aside until ready
to serve and then add the extra virgin olive oil and fresh herbs.
Pork
Preheat the oven to 400°. Heat a large sauté pan that will accommodate the pork, over high heat.
Add enough oil to coat the bottom of the pan, and then brown the pork on all sides.
Place in a roasting pan and then into the oven about 15-20 minutes, or until the temperature
reaches 155°. Allow the meat to sit for about 15 minutes, then slice and serve with the pepper sauce.
(Serves 6)
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"Try serving this with potatoes au gratin with Gorgonzola cheese, and a side of sautéed greens.
The Gorgonzola enhances the fruit forward flavors of the Syrah beautifully."
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Janet Hedstrom,
Executive Chef
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