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Amazing Stuffed Pork Loin Recipe that has My Mouth Watering
 
 

Greenhouse Agency is excited to share a wealth of knowledge pertaining to domestic and household personnel. We feel that sharing ideas, tips, and other invaluable information is key to everyone’s success. We are proud to lift as we climb!

Our Guest Blogger this week is Chef Christophe with an amazing stuffed Pork Loin recipe that has my mouth watering!! It’s a great new twist for your holiday party or any dinner that will surely impress. It features his own Provencal Rub that you can purchase from his website. The story of the spice started in 2005 when his son Sebastien was diagnosed with a rare Mitochondrial disorder. A portion of the proceeds from the sale of the spice blend are donated to the Foundation for Mitochondrial Medicine to help with research.

PORK LOIN STUFFED WITH STONE FRUITS, MISSION FIG BALSAMIC, MUSHROOM SAFE OLIVE OIL VINAIGRETTE AND PROVENCAL RUB

Ingredients for 4:

2 Pork Tenderloins, peeled

One handful of each of the following:
Dried Apricots, Dried Figs, Dried Cranberries, Dried Cherries, Golden Raisins

Two or Three Fresh Sage Leaves

1 Cup of Joe and Son’s Fig Balsamic Vinegar

1 Cup of Butter Olive Oil from Joe and Son’s

Provencal Rub to Taste

Butcher’s Twine, a Heavy Skillet

Peel and butterfly the pork tenderloin, season with our Provencal Blend. Set aside. Heat up the mission fig balsamic; place the diced stone fruits (Raisins, peaches, cherries, figs, cranberries and apricots). Steep the fruits for 10 minutes and remove from vinegar.

In a food processor, puree one third of the fruits. In a bowl, mix the pureed fruits and the diced fruits. Place a generous amount of fruits on the pork, add a few leaves of Fresh sage and roll it around the fruits. Tie the pork with butchers twine and season the outside with salt and pepper.

In a skillet heat up a small amount of butter olive oil and sear the pork until golden brown. Place in the oven at 325 for 30 minutes. Pull out and allow resting for 20 minutes before cutting.

On your plate, slice the pork and place slices nicely. In a small bottle, place Mushroom sage olive oil and the remaining fig balsamic vinegar, add salt and pepper. Shake the bottle vigorously to emulsify and drizzle atop the pork.

What do you think about this recipe?

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Chef Christophe

Chef Christophe

Executive Chef at Tampa Yacht and Country Club
Born in the South of France, Chef Christophe has worked in some of the most prestigious hotels and restaurants on the Riviera and the U.S. He’s the Executive Chef for the Tampa Yacht and Country Club. With wife Sandra, they have three children, Sebastien, Savannah and Sterling. You can visit Chef Christophe personal website at: www.chefjeanchristophe.com and the foundation he cares about at: www.foundmm.org.
Chef Christophe

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