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1
Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper.
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2
In a large pan, add chicken stock, garlic, oil, salt and pepper.
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3
Allow the stock to simmer over medium heat.
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4
Cut the seasoned, raw pork into medallions and then place them into the simmering stock.
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5
Cook the meat until the medallions are medium rare.
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6
Remove from the pan.
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7
In the final presentation, place the potato puree in the middle of the plate with the asparagus above it.
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8
Lay the pork against the puree and the orange juice sauce below the pork.
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9
Garnish with the red pepper strips.
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10
A viewer, who may not be a professional cook, provided this recipe.
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11
The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
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12
1/2 can pumpkin pie filling
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13
1/2 can sweet potatoes
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14
1 tablespoon honey
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15
1 1/2 tablespoons tarragon leaves, chopped
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16
Salt and pepper
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17
Place the pumpkin pie filling and sweet potatoes into a food processor.
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18
Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture.
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19
Several stalks asparagus
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20
2 tablespoons butter
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21
2 tablespoons shallots, chopped
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22
1 tablespoon garlic, chopped
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23
1 tablespoon salt
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24
1/2 tablespoon pepper
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25
In a large pot, bring just enough water to cover the asparagus to a boil.
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26
Add the asparagus to boiling water and blanch the stalks until they are al dente.
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27
Heat a medium saute pan and melt 2 tablespoons of butter in the pan.
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28
Add the blanched asparagus to the pan and saute with shallots and garlic.
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29
Cook until the asparagus spears are tender.
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30
1 (12-ounce) can frozen orange juice concentrate
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31
1 1/2 tablespoons chopped tarragon leaves
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32
1 teaspoon sugar
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33
Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat.
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34
Reduce the liquid by 1/2.
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35
Add freshly chopped tarragon to the orange juice reduction and stir well.
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36
1 red bell pepper
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37
Salt and pepper
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38
Over an open flame, roast the entire red pepper until the skin blackens.
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39
Once the entire pepper is blackened, wrap it in plastic wrap.
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40
Allow it to stand in the wrap for approximately 10 minutes.
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41
Remove the pepper from the wrap and wipe away the black skin.
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42
Julienne the pepper and use, as garnish, on the plate.
