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Title: Lavender & Mint Roasted Pork Tenderloin
Yield: 6

Ingredients

  ------------------------------PORK------------------------------------
      3    pork tenderloins; (12 ounce)
    1/4 c  fresh lavender; finely
           -chopped
    1/4 c  fresh mint; finely chopped
      1    sweet butter
 
  ----------------------------CHUTNEY-----------------------------------
      1 c  dried cherries
      2    fresh persimmons; thinly
           -sliced
      6    dried figs; thinly sliced
    1/2 md red bell pepper; julienned
    1/2 md green bell pepper; diced
      1    juice of 1/2 lemon
      1 ts fresh gingerroot; peeled &
           -grated
      2    cloves garlic; finely
           -chopped
    1/4 c  white wine vinegar
    1/2 c  gewurztraminer wine
      1 pn cayenne pepper
      1    salt and freshly ground
           -black peppe; r, to taste
 
  -----------------------CARAMELIZED APPLES-----------------------------
      2 tb sweet butter
      3    granny smith apples; cored
           -and sliced
    1/4 c  brown sugar; packed
      2 tb cider vinegar
 
  ------------------------PUMPKIN MIXTURE-------------------------------
      1 lb fresh pumpkin; seeded
      1 lb white turnips; peeled and
           -quartered
      2 tb butter; melted
    1/2 c  asiago cheese; grated
    1/4 c  heavy cream; (1/4 to 1/2)
      1    clove garlic; finely chopped
      1 ts ground nutmeg

Instructions

To make the pork:

Trim any excess fat and silver skin from the tenderloins and discard. In a
large, shallow bowl, combine the lavender and mint. Roll the tenderloins
in the herbs to thoroughly coat the meat. Cover and refrigerate overnight.

To make the chutney:

In a medium-sized, heavy saucepan, combine all of the ingredients and
bring to a boil. Reduce heat to simmer and cook, stirring frequently, for
1 to 1 hour 30 minutes, or until the chutney has stewed and the fruits and
vegetables are tender. Let cool to room temperature and set aside.

To make the caramelized apples:

In a hot skillet, brown the butter. Add the apple slices and toss. Add the
sugar and continue to toss until the sugar begins to caramelize. Gently
stir in the vinegar and cook on low heat, stirring frequently, until the
liquid reduces to a light syrup. Keep warm.

Preheat oven to 350 F.

To make the pumpkin mixture:

Place the pumpkin in a baking pan and bake for 30 to 40 minutes or until
tender.

Meanwhile, in a medium-sized saucepan, cook the turnips in water to cover
for 20 minutes or until tender. Drain and mash the turnips. Set aside.

Scrape the meat of the cooked pumpkin into a large bowl and stir in the
butter. Mix in the reserved mashed turnips. Add the cheese, cream, garlic,
and nutmeg and mash the mixture to a smooth consistency. Keep warm.

Preheat oven to 350 F. In a large, heavy ovenproof skillet; melt enough of
the sweet butter to cover the bottom. When the butter is hot, brown the
chilled pork tenderloins on both sides. Bake for 15 minutes, or until the
pork is cooked to medium. Remove and let stand for 5 minutes.

Slice the pork on a bias and arrange on each serving plate with the
chutney, caramelized apples, and pumpkin mixture. Serve immediately.

YIELD: 6 SERVINGS

CARTER HOUSE / HOTEL CARTER
EUREKA, CALIFORNIA

Per serving: 298 Calories (kcal); 11g Total Fat; (31% calories from fat);
4g Protein; 50g Carbohydrate; 32mg Cholesterol; 169mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit;
2 Fat; 1/2 Other Carbohydrates

Recipe by: Inn Country USA - CARTER HOUSE / HOTEL CARTER

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