Pork filets and sweet potato wedges

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by Tom Planchet

wwltv.com

Posted on July 11, 2011 at 2:41 PM

Updated Tuesday, Jul 12 at 12:06 PM

The Pork Fillets

2 premium pork fillets, trimmed
1 cup Italian Salad Dressing Marinade
14-inch cast iron skillet with lid
2 tablespoons extra virgin olive oil
2 tablespoons Frank Davis Pork Seasoning

Start off by placing the two previously-marinated fillets on a cutting board, and with a sharp filleting knife meticulously remove the silverskin.

This is not a difficult task if you go slow and take your time: simply slide the blade between the silverskin and the meat, lift it slightly, and slide the knife outward until the covering peels off.

While you’re removing the sheathing, place the skillet on the stovetop over a medium fire, pour in the olive oil, and bring the pan up to heat to the point of it barely beginning to smoke.

During the time this is happening, liberally sprinkle the fillet with the pork seasoning and rub it into the meat thoroughly with your hands.

At this point, you’re ready to drop the fillets into the skillet (this is easily done if you bend them to fit the circular shape of the pan). Note: Do not attempt to move them until they have had a chance to sear on the bottom (about 3 to 4 minutes, usually), otherwise the pork will stick to the pan bottom and rip off the fillet.

When the heat releases the meat, then you can reposition them in the pan. Take your time and completely sear all sides of the fillet to thoroughly seal in the pork juices.

Now, tightly place the lid on the skillet, reduce the fire to medium low, and allow the pork to cook until it becomes a rich, rustic brown (about 35 to 45 minutes). But don’t guess at it being done!

Take an instant read thermometer, push it into the thickest part of the fillet, and take a reading: the ideal temperature is between 145 and 150 degrees.

When it reaches that point, take the skillet off the fire, put the lid back on the meat, and let the juices re-distribute for about 10 minutes before slicing and serving it.

Deglaze The Skillet With:

1/3 cup red wine
1/3 cup chicken stock
4 pats butter
1 sprig thyme
2 cloves garlic, minced
2 strips green onions, thinly sliced
Salt and pepper as desired

When you’re ready to deglaze the skillet, remove the fillets and set them aside momentarily.

Then reheat the skillet once again over a high fire and whisk in the red wine, chicken stock, butter, thyme, garlic, green onions, and salt and pepper.

When completely blended, reduce the fire to low and simmer the contents of the skillet gently until the ingredients emulsify and slightly thicken.

At this point, drizzle the demiglace evenly over the pork and begin making the cherry sauce.

Topping It Off With Bing Cherry Sauce

1 can dark bing cherries, 303 size
1 cup apple juice
2 tablespoons spicy brown mustard
1 teaspoon cornstarch
Splash red wine

Once again, place the skillet on the fire and bring it up to medium-high heat.

Then stir in and combine the cherries and the apple juice until uniformly blended.

Then whisk in the brown mustard, the cornstarch, and the red wine and cook the concoction, whisking all the time, until the cornstarch thickens and produces a pretty, purplish, silky sauce.

Spoon the hot sauce generously over the pork (it can be re-heated) when you serve it!

How To Do The Oven Roasted Sweet Potato Wedges

3 medium sweet potatoes, peeled and wedged
1/3 cup Italian Salad Dressing 1/3 cup extra virgin olive oil 2 teaspoons chili powder
6 tablespoons brown sugar
2/3 teaspoon kosher or sea salt
1/8 teaspoon cayenne pepper
Frank Davis Vegetable Seasoning as desired
Sheet pan with parchment

Nothing, but nothing, compliments pork better than sweet potatoes.

And these oven roasted wedges lend themselves to a whole somewhat different flair when the two are paired.

Here’s how you do ‘em: In a large non-reactive container (glass, plastic, crockery), vigorously toss the potato wedges with the salad dressing, the olive oil, the chili powder, the brown sugar, the sea salt, the cayenne, and the vegetable seasoning until thoroughly combined.

Then set the potatoes off to the side for about 20 minutes to allow them to marinate slightly.

When you’re ready to cook ‘em, preheat the oven to 425 degrees; then place the taters in a single layer on a parchment paper-covered sheet pan and slide them into the oven on the center rack.

All that’s left to do is roast them 25 to 30 minutes until they begin to brown slightly around the edges.

Finish them up by tenting them with aluminum foil for 5 minutes more once they come out of the oven. Now serve up the thinly sliced fillets and the roasted potatoes, slathered all over with the cherry sauce, and complement the dish with a frosty glass of Southern-made sweet tea.

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