Spiced Peach Butter
Ingredients:
2 c. Frozen Peaches
1/4 c. Granulated Sugar
1/4 c. Peach Schnapps
1/4 tsp. Ground Cinnamon
1/2 tsp. Salt
1/8 tsp. Cayenne Pepper
1/8 tsp. Ground Nutmeg
1/4 lb. Unsalted Butter (room temperature)
Method:
Place all ingredients except butter into a sauce pot over high heat and reduce the liquid by 1/3. Remove from stove, let cool down for ten minutes, add to food processor and puree while slowly adding the butter. Refrigerate for service.
Dried Blueberry Demi Glace
Ingredients:
1 oz. Clarified Butter
2 Shallots (split & thinly sliced)
1/2 c. Port Wine
1 oz. Blueberry Vinegar
1 oz. Blackberry Brandy
3/4 c. Veal Demi Glace
1/4 tsp. Chinese 5 Spice
1/2 tsp. Salt
1/4 tsp. Black Pepper
2 tsp. Lt. Brown Sugar
1/2 c. Dried Blueberries
Method:
Heat the clarified butter in a sauce pan over medium heat and saute the shallots until translucent. Add the port wine, blueberry vinegar and blackberry brandy and let come to a simmer. Add all remaining ingredients and bring back to a simmer for five minutes and remove from heat.
Bacon Wrapped Pork Tenderloin
Ingredients:
2 Pork Tenderloins (trimmed and cut into 4 portions)
4 cloves Garlic (chopped)
1 large Shallot (chopped)
1 tbsp. Chopped Rosemary
1 tbsp. Chopped Cilantro
2 oz. Olive Oil
8 slices Apple Smoked Bacon
Method:
Coat the pork tenderloin with all ingredients and tightly wrap two slices of bacon around each portion.
Heat a saute pan over med/high heat and sear the pork until the bacon is crispy. Turn pork and repeat. Turn one more time and place the pork into a preheated 375 degree oven and cook to desired temperature. Remove the pork from the oven, let stand for 3 to 5 minutes, slice each portion into 3 even pieces, place over the blueberry demi glace and top with the peach butter.
Courtesy of Chef Mark Gaylord of The Jazz Corner. The Jazz Corner – The Southeast’s Premier Jazz Club & Restaurant.