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