Roasted Pork Tenderloin with Juniper Infused Red Cabbage

Roasted Pork Tenderloin with Juniper Infused Red Cabbage

(from The Kitchen Sessions with Charlie Trotter)

"It’s a symphony orchestra, different instruments brought together to play one perfect chord."

Ingredients

1 1½ pound pork tenderloin

Salt and pepper

4 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh thyme leaves

2 Granny Smith apples

2 Spanish onions

3 sweet potatoes, peeled and cut into ½ inch thick slices

¼ cup butter

¾ cup maple syrup

½ cup uncooked bacon

4 cups chopped red cabbage

1 teaspoon ground juniper berries

3 tablespoons red wine

4 tablespoons balsamic vinegar

1 cup of water

Method

To prepare the pork: Season the tenderloin with salt and pepper and a pat on 2 tablespoons of the parsley and the thyme. Place the apples and onions in a roasting pan and lay the pork loin on the top. Roast in the oven at 450° F for 10 minutes, lower the temperature to 350° F, and cook for 25 minutes, or until the pork has an internal temperature of 140° F. Allow the pork to rest for 10 minutes before serving.

To cook the sweet potatoes: Place the sweet potatoes in an ovenproof baking pan. Add 2 tablespoons of the butter and the maple syrup to the pan and cover with aluminum foil or a tight fitting lid. Bake at 375° F for 20 minutes. Remove the foil or lid from the pan, baste the potatoes with the cooking liquid, and cook uncovered for 20 minutes, or until the potatoes are tender. Remove from the oven and season the sweet potatoes with salt and pepper.

To prepare the cabbage: Render the bacon in a large sauté pan. Add the cabbage and ground juniper berries and cook for 3 minutes. Add the red wine and balsamic vinegar and cook until the wine and vinegar are almost cooked out. Add the water and cook for 10 minutes, or until the cabbage is tender. Remove the cabbage from the pan, reserving the cooking liquid. Season to taste with salt and pepper.

To prepare the sauce: Pour the juices from the sweet potatoes into the cooking liquid from the cabbage. Add the remaining 2 tablespoons parsley and whisk in the remaining 2 tablespoons butter. Season to taste with salt and pepper.

Assembly

Place some of the braised cabbage in the center of each plate. Arrange some of the sweet potato slices over the cabbage. Slice the pork loin and arrange a few slices over the sweet potatoes. Spoon the sauce over the pork slices and around the plates. The roasted apples and onions act as a perfect accompaniment.

Wine Notes

The cabbage adds acidity to this dish that is a refreshing complement to the sweet potato. A well-rounded Chardonnay keeps the vegetables in balance and beautifully complements the meat.