Pork Confit with Apple, Date, and Onion Marmalade
Pork confit, made with pork tenderloin, is combined with sauteed cabbage and served with a fruit-and-vegetable marmalade for an elegant version of a rustic dish.
- Pork Confit
- Pork tenderloin - 2 (12 oz each)
- Coarse salt - 1 tablespoon
- Whole black peppercorns - 1 tablespoon, crushed
- Garlic - 2 cloves, thickly sliced
- Thyme - 2 fresh sprigs
- Bay Leaves - 2
- Lard - 2 lb
- Apple, Date, and Onion Marmalade
- Olive Oil - 3 tablespoons
- White Onion - 1, thinly sliced
- Salt and freshly ground black pepper to taste
- Balsamic Vinegar - 1/3 cup
- Sherry Vinegar - 1/3 cup
- Water - 1 cup
- Unsalted Butter - 2 tablespoons
- Apple - 1 small, peeled, cored, and cut into 1/2-inch dice
- Dates - 3, thinly sliced
- Veal Stock - 1 cup
- Water - 1 gallon
- Salt - 2 tablespoons
- Green Cabbage - 3 cups, shredded
- Unsalted Butter - 4 tablespoons
- Parsley - 2 tablespoons, minced fresh
To make the pork confit: Spread a large sheet of plastic wrap on a work surface and place the tenderloins, separated slightly, on the plastic wrap. Sprinkle the tenderloins with salt and pepper, then combine with the garlic, thyme, and bay leaves. Wrap tightly in the plastic and refrigerate for 24 hours.
In a large saute pan or skillet over medium-high heat, melt the lard and bring it to a boil. Add the tenderloins and lower the heat, then cover and simmer for 30 to 40 minutes. Transfer the tenderloins to a non-aluminum storage container and pour the lard over them, completely covering the meat. Let cool to room temperature, then refrigerate for a minimum of 24 hours or up to 1 week.
To make the marmalade: In a small, heavy saucepan over medium heat, heat the oil and saute the onion until it is golden brown, about 20 minutes. Add the salt and pepper, then add the vinegars and water. Lower the heat to a simmer and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.
In a small saute pan or skillet over high heat, melt the butter and saute the apple and dates for 2 minutes. Add the onion mixture and saute for another 2 minutes. Add the veal stock and bring to a boil, then remove from heat and set aside.
To make the cabbage and finish the dish: Preheat the oven to 450 F. Bring the tenderloins to room temperature, remove them from the container, and scrape off the lard. Bake the tenderloins until warmed through, about 10 minutes.
Bring the water to a boil in a large pan over high heat. Add the salt and cabbage and cook for 2 minutes. Remove the cabbage from the water and rinse it with cold water to stop the cooking process. In a large saute pan or skillet over high heat, melt the butter and saute the cabbage until tender, about 2 minutes. Season the cabbage with salt and pepper.
To serve: Mound the cabbage in the center of each serving plate. Slice the tenderloins into 1/2-inch slices and arrange them in a circle on top of the cabbage. Spoon marmalade over and around the pork. Garnish each plate with parsley.