Chef Teerapat Teeyasoontranon
Director and Executive Chef, Home Kitchen Studio by Chef R
Yields4 Servings
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
1Trim and clean the pork tenderloin and marinate in salted water for 20 minutes.
2Make a mousse by blending the chicken breast, pork fat, thyme, salt and pepper until smooth.
3Combine roasted pistachios and raisins and mix well.
4Layer each piece of pork tenderloin with chicken mousse and then wrap with Parma ham. Fasten each parcel with butcher’s string.
5Heat oil and butter in a pan and sear the pork loin until golden brown. Cut and remove the string. Set aside.
6Next, wrap the pork loin with crusty bread and secure with a piece of butcher’s string.
7Bake in a preheated oven at 185 C for 20 minutes.
8Remove from the oven and let the pork loin rest for 10 minutes before slicing.
9Serve pork loin with raisin chutney, pork gravy and mixed salad drizzled with vinaigrette.
California Raisin Apple Chutney
10Melt butter and sauté California Raisins and chopped apples until they soften.
11Add vinegar and simmer until the liquid has reduced by half. Add water and simmer for 12 minutes.
12Add corn flour and stir well to combine the raisins and apples.
Green Sauce
13Blend all the ingredients together until smooth. Season with salt and pepper to desired taste.
Mixed Garden Salad
14Wash and pat dry vegetables. Arrange on the plate and top with bread croutons.
Mustard Vinaigrette
15Combine all the ingredients together and mix well. Season with salt and pepper to desired taste.
Pork Gravy
16Heat the roasted pork loin on a tray and add garlic, celery, onions, carrots and tomato paste. Fry until golden brown.
17Deglaze the tray with dry white wine sauce and reduce the liquid. Add flour and stir well.
18Pour chicken stock, add thyme and simmer for 15 minutes, or until the gravy thickens.
19Strain through a fine sieve. Season with salt.
Ingredients
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
Directions
Pork Roast Stuffed with California Raisins
1Trim and clean the pork tenderloin and marinate in salted water for 20 minutes.
2Make a mousse by blending the chicken breast, pork fat, thyme, salt and pepper until smooth.
3Combine roasted pistachios and raisins and mix well.
4Layer each piece of pork tenderloin with chicken mousse and then wrap with Parma ham. Fasten each parcel with butcher’s string.
5Heat oil and butter in a pan and sear the pork loin until golden brown. Cut and remove the string. Set aside.
6Next, wrap the pork loin with crusty bread and secure with a piece of butcher’s string.
7Bake in a preheated oven at 185 C for 20 minutes.
8Remove from the oven and let the pork loin rest for 10 minutes before slicing.
9Serve pork loin with raisin chutney, pork gravy and mixed salad drizzled with vinaigrette.
California Raisin Apple Chutney
10Melt butter and sauté California Raisins and chopped apples until they soften.
11Add vinegar and simmer until the liquid has reduced by half. Add water and simmer for 12 minutes.
12Add corn flour and stir well to combine the raisins and apples.
Green Sauce
13Blend all the ingredients together until smooth. Season with salt and pepper to desired taste.
Mixed Garden Salad
14Wash and pat dry vegetables. Arrange on the plate and top with bread croutons.
Mustard Vinaigrette
15Combine all the ingredients together and mix well. Season with salt and pepper to desired taste.
Pork Gravy
16Heat the roasted pork loin on a tray and add garlic, celery, onions, carrots and tomato paste. Fry until golden brown.
17Deglaze the tray with dry white wine sauce and reduce the liquid. Add flour and stir well.
18Pour chicken stock, add thyme and simmer for 15 minutes, or until the gravy thickens.
19Strain through a fine sieve. Season with salt.
Pork Roast Stuffed with California Raisins and served with California Raisin Apple Chutney
