Sesame Pork Tenderloin with Tomato-Sorrel Concasse
Crisp sesame coating seals the juices into pork tenderloin rolls filled with ham, cheese, and spinach. The tomato-sorrel sauce goes well with the meat and a neutral starch -- Chef Konrad suggests spaetzle or rice. Sauteed baby vegetables would complete the meal.
- Pork Tenderloins - six, 6-ounce, center-cut
- Ham - 6 slices
- Cheddar cheese - 6 sticks
- Spinach leaves - 18
- Bread Crumbs - 2 cups
- Eggs - 3
- Sesame seeds - 1 cup
- Flour - 1 cup
- Vegetable oil - for deep frying
- Olive Oil - 2 tablespoons
- Tomatoes - 2 large, peeled, seeded, and diced
- Shallots - 4, diced
- Garlic Cloves - 2, minced
- Beef Stock (see Basics) - 1/2 cup
- Sorrel - 1/2 cup, chopped
- Prepared spaetzle or rice - 6 cups
- Fresh Thyme - 2 bunches
To prepare the pork: Butterfly the tenderloins: cut lengthwise down the center half way through the tenderloins, then cut parallel to the surface of the meat from the center almost to the sides. Open the meat like a book. Place the opened tenderloins between sheets of plastic wrap and pound with a mallet or other heavy object until the meat is very thin. Unwrap and layer the ham, cheese, and spinach leaves on center of the meat. Roll the tenderloins around the stuffing like a jelly roll and press the seam to close. Wrap in plastic wrap. Chill in the freezer for 20 minutes.
Preheat the oven to 400 F. Remove the tenderloins from the freezer and unwrap. Lightly beat the eggs with a whisk until they are broken up and blended. Dip the tenderloins in the egg, then in the flour, then in the sesame seeds, pressing the seeds onto the meat. Heat the oil to 360 F in a deep-fat fryer or large deep pan. Fry the tenderloins, one at a time, until the coating is golden and crisp. Remove with tongs and place on a baking sheet. When all the tenderloins have been fried, place in the oven for 12 minutes to finish cooking.
To make the sauce: Heat the olive oil in a large skillet over medium-high heat and saute the tomato, shallots, and garlic until softened, about 3 minutes. Stir in the beef stock and sorrel and cook for 1-1/2 to 2 more minutes, until heated through and blended.
To serve: Cut each tenderloin into three pieces crosswise at an angle. Put a large scoop of spaetzle or rice in the center of each serving plate. Arrange three pieces of tenderloin on each mound like the spokes of a wheel. Spoon tomato-sorrel sauce between each of the tenderloin pieces. Garnish with sprigs of thyme.