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Posted Mar 30, 2018
Masterclass: Kumquat, Green Apple, Shallot, Jalapeño Stuffed Pork Loin

For the Masterclass cooking series,  we were encouraged to spend an evening cooking with someone we admire culinarily. For me, the choice was obvious – my mom.

My mom and I have been cooking together for as long as I can remember, and she is a major source of inspiration in the kitchen.

She says “Some people see cooking as a chore. To me its my vacation at the end of the day. If everything goes wrong during the day, my kitchen makes me happy.” This philosophy is exactly how I have come to approach cooking.

When I asked my mom for one of her favorite recipes a week ago, she suggested we cook pork loin together.”In this raining weather, there’s nothing quite like pork loin. Its comforting and quick to put together at the end of a busy day.”


1 cup kumquats, stemmed, quartered, seeded
3 tablespoons vegetable oil
2 small shallots, chopped
1/2 medium Granny Smith apple, peeled, seeded, chopped
1.5 tablespoons minced seeded jalapeño chiles, divided
1/4 cup sugar
1/3 teaspoon kosher salt
1-pound pork tenderloins


Preheat oven to 350°F.

Using on/off turns, finely chop kumquats in processor (do not puree).

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, sugar, and salt. Stirring until sugar dissolves.

Transfer mixture to small bowl. Stir in remaining 2 tablespoons jalapeño.

Sprinkle pork with salt and pepper.

Carefully make a lengthwise slit about 3/4ths of the way through the meat. Open the meat so it lies flat. Spread stuffing on one long side of the pork to within 1/4 in. of edges. Close meat and tie with kitchen string.

Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork for about 25 minutes. Remove pork from oven; let stand 10 minutes.

Cut pork into 1/2-inch-thick slices. Serve with fresh slices kumquats.

Wine Pairing: A deep red. Contact us to find your perfect bottle.

ARGAUX Selection: 2016 Wonderland Project Two Kings Pinot Noir

Gaux Beyond Your Taste Buds! – Margaux


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