Pork Tenderloin with Spinach, Butternut Squash & Hazelnuts

Recipe

Pork Tenderloin with Spinach, Butternut Squash & Hazelnuts

Total Time: 2 Hours 45 Minutes | Active Time: 45 Minutes | Serves 8

Pork Tenderloin
Ingredients:

• 3 each Pork Tenderloin (normally weigh 14 oz)
• 1.5 gal Veal stock 
• 4 carrots (peeled), cut into ½ inch pieces
• 3 yellow onion (skins removed), cut into ½ inch pieces
• 2 celery ribs, cut into ½ inch pieces
• 6 Garlic cloves, sliced
• 1 T Tomato paste
• 2 cups Port wine
• 6 Bay leaves
• 1 bunch Thyme
• 12 Black peppercorns
• 1 tbs. Ground black pepper
• 1 tbs. Sea salt
• ½ cup Spice Rub (2/3 Chili powder and Cumin, 1/3 brown sugar and Cinnamon)
• 4 tbs. Olive oil

Spinach and Butternut Squash Puree
Ingredients:

• 1 Lg butternut squash, peeled & roughly chopped
• 1 bag spinach
• 1 cup toasted hazelnuts
• 60g butter
• olive oil or vegetable oil
• salt & pepper
• ground nutmeg, ginger, cloves & cinnamon (optional)

Directions:

1. In a sauce pan, place 2 tbs. of olive oil over medium high heat. Once the oil very hot just before it starts smoking; add the carrots, onions, and celery sautéing until dark brown (caramelized), stirring continuously. Once the vegetables are dark brown, add the garlic sautéing for 30 seconds. 
2. Next add the tomato paste, port wine, bay leaves, thyme, and black peppercorn reducing the wine by two-thirds. Then, add the veal stock allowing cooking to a full boil for a few minutes. Then reduce to medium low simmering until sauce consistency. Skim the top of the sauce removing oils resting on the surface. The reduction will take approximately 2 hours. 
3. Season the sauce with salt, pepper and 1 tablespoon of the spice rub.
4. Once the sauce is at desired consistency, strain and place in a sauce pan to keep warm. Desired consistency means the sauce should coat the back of a spoon.
5. Place the pork on a cutting board removing fat and silver skin with a boning knife. Portion the pork by cutting two equal portions from each loin or 6 portions. The cut is made midway on the loin.
6. Pre-heat a sauté pan over medium heat with 2 tbs. of olive oil. While the pan is heating, generously rub the pork tenderloin with the spice rub; sear on all sides until golden brown. After searing, place on a wire rack resting on a sheet pan. Set aside. Place in oven 30 minutes prior to dinner.
7. Bake in a pre-heated oven at 350 degrees for approximately 12-14 minutes or until 145 degrees ambient temperature; medium. Be careful not to overcook the pork as it will be dry. Allow resting for 6 minutes before cutting.
8. Place the spinach in a large frying pan or pot with  30g butter. Add 125ml (1/2 cup) water and season with salt and fresh ground pepper. Simmer on the stove until the spinach is cooked tender, about 5 minutes. When cooked, drain the spinach and then transfer to paper towels. 
9. Divide the spinach onto the plates, spoon some butternut squash on each plate and spread the pile with the back of a spoon.
10. Slice the pork tenderloin and place on top of the spinach.
11. Garnish the plates with toasted hazelnuts.
12. Add Sauce and enjoy

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