Chef Talk with Brix’s Mario Tassotti

Pork Tenderloin with Swiss Roesti and Rosemary-Plum Coulis

For the Pork Tenderloin and Coulis:

Ingredients

 1/4 c         balsamic vinegar

 2 tbsp      extra-virgin olive oil

 2 tbsp       chopped fresh rosemary

 3/4 tsp      salt

 1/2 tsp      pepper

 3 cloves garlic, minced

 1 kg          boneless pork tenderloin

 3/4 kg       plums, pitted and cubed

 6 tbsp       white wine

 1.5 tbsp    sugar

 1 tbsp       chopped fresh rosemary

 Salt and freshly ground pepper to taste

Preparation

Place balsamic vinegar, oil, salt, pepper, garlic and pork in a large resealable plastic bag. Refrigerate for 12 to 24 hours to marinate. To prepare coulis, puree plums in a blender or food processor. Press mixture through a fine mesh sieve to remove all skins and solids. Place plum puree in a small saucepan with wine and sugar; simmer over low heat for 10 minutes or until slightly thickened, then stir in rosemary. Let cool.

Pan roast pork over medium heat until it reaches an internal temperature of 63°C. Let rest for five minutes then cut into 1/4-inch thick diagonal slices. Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.

For the Swiss Roesti:

Ingredients

 600 mg     waxy potatoes (raw and skinless)

 Salt and pepper

 Sunflower oil

 Butter

Preparation

Grate the potato. Press the water out. Season with salt and pepper. Form small ‘röstis’ by hand and roast them in a pan with a bit of sunflower oil and butter on each side until they get golden brown and crispy.