Pork Roast Stuffed with California Raisins and served with California Raisin Apple Chutney

AuthorCalifornia Raisins
RatingDifficultyIntermediate

Chef Teerapat Teeyasoontranon
Director and Executive Chef, Home Kitchen Studio by Chef R

pork roast stuffed with california raisins and served with california raisin apple chutney
Yields4 Servings
Total Time50 mins
Pork Roast Stuffed with California Raisins
 60 g California Raisins
 400 g Pork Tenderloin
 200 g Chicken Breast
 100 g Pork Fat
 2 sprigs Fresh Thyme
 30 g Pistachios, roasted
 80 g Parma Ham
 100 g Crusty Bread
 1 m Butcher’s String
 30 ml Cooking Oil
 20 g Unsalted Butter
 2 g Sea Salt Flakes
 1 g Black Pepper Flakes
California Raisin Apple Chutney
 65 g California Raisins
 2 Gala Red Apples
 30 g Butter
 1 g Fine Salt
 165 ml Water
 30 ml White Wine Vinegar
 2 g Corn Flour
Green Sauce
 3 g Coriander
 8 g Parsley
 5 g Sweet Basil
 4 g Garlic, roasted
 2 sprigs Fresh Thyme
 35 ml Olive Oil
 20 g Parmesan Cheese
 Sea Salt Flakes
 Black Pepper Flakes
Mixed Garden Salad
 75 g Mixed Baby Green Salad Leaves
 1 Red Radish, sliced
 1 Shallot, pickled
 2 Cherry Tomatoes, halved
 10 g Bread Croutons
Mustard Vinaigrette
 10 g Dijon Mustard
 50 ml Olive Oil
 7 ml Lemon Juice
 7 ml Honey
 Fine Salt
 White Pepper Powder
Pork Gravy
 8 g Garlic
 40 g Celery
 140 g Onions
 100 g Carrots
 100 ml White Wine
 7 g All Purpose Flour
 70 g Tomato Paste
 500 ml Chicken Stock
 1 sprig Fresh Thyme
 Sea Salt Flakes
Pork Roast Stuffed with California Raisins
1

Trim and clean the pork tenderloin and marinate in salted water for 20 minutes.

2

Make a mousse by blending the chicken breast, pork fat, thyme, salt and pepper until smooth.

3

Combine roasted pistachios and raisins and mix well.

4

Layer each piece of pork tenderloin with chicken mousse and then wrap with Parma ham. Fasten each parcel with butcher’s string.

5

Heat oil and butter in a pan and sear the pork loin until golden brown. Cut and remove the string. Set aside.

6

Next, wrap the pork loin with crusty bread and secure with a piece of butcher’s string.

7

Bake in a preheated oven at 185 C for 20 minutes.

8

Remove from the oven and let the pork loin rest for 10 minutes before slicing.

9

Serve pork loin with raisin chutney, pork gravy and mixed salad drizzled with vinaigrette.

California Raisin Apple Chutney