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

Yields4 ServingsTotal Time50 mins

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

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
10

Melt butter and sauté California Raisins and chopped apples until they soften.

11

Add vinegar and simmer until the liquid has reduced by half. Add water and simmer for 12 minutes.

12

Add corn flour and stir well to combine the raisins and apples.

Green Sauce
13

Blend all the ingredients together until smooth. Season with salt and pepper to desired taste.

Mixed Garden Salad
14

Wash and pat dry vegetables. Arrange on the plate and top with bread croutons.

Mustard Vinaigrette
15

Combine all the ingredients together and mix well. Season with salt and pepper to desired taste.

Pork Gravy
16

Heat the roasted pork loin on a tray and add garlic, celery, onions, carrots and tomato paste. Fry until golden brown.

17

Deglaze the tray with dry white wine sauce and reduce the liquid. Add flour and stir well.

18

Pour chicken stock, add thyme and simmer for 15 minutes, or until the gravy thickens.

19

Strain through a fine sieve. Season with salt.

Nutrition Facts

Servings 4