apple pie pork roulade with roasted butternut squash, Brussels sprouts, vanilla emulsion and chili oil
Recipe courtesy of Brad Menhorn, Executive Chef, Druid Hills Golf Club (Atlanta, Ga.)
Ingredients
- pork loin - 1 ea., cut into four
- green apples - 2 cups
- pie shell - 1 ea.
- cinnamon - 1 Tbsp.
- ground coriander - 1/2 tsp.
- all spice - 1/2 tsp.
- white sugar - 1 Tbsp.
- lemon juice - 1 tsp.
- butternut squash - 1/2 cup, medium, diced
- Brussels sprouts - 3 ea., cut in half
- vanilla bean - 1 ea.
- Thyme - 2 sprigs
- bay leaf - 1 ea.
- shallot - 1 ea., minced
- white wine - 1 cup
- heavy cream - 1/2 cup + 1/4 cup
- diced butter - 1/2 cup
- salt - 1 Tbsp.
- black pepper - 1 tsp.
Instructions
Procedure for apple filling:
- In a hot sauté pan, cook apples, lemon juice, sugar, coriander, cinnamon, allspice, 1/2 tsp. salt, 1/4 cup cream together for about 15 minutes on medium heat. Set aside.
- Bake pie crust off at 300°F and cool.
- Crumble little by little crust into apple mixture until desired thickness. Set aside.
Procedure for pork loin:
- Take one-fourth of a pork loin and with a knife, fan it open as flat as possible.
- Using a meat mallet pound the pork as flat as possible.
- Use one-half of black pepper and 1 tsp. salt to season pork.
- Add apple filling on your pork and roll it into a cylinder shape like a torchon. Truss pork roulade with butcher's twine.
- In a hot sauté pan, sear all sides of pork. Finish in a 350°F oven until an internal temperature of 140⁰.
Procedure for Brussels sprouts and roasted squash:
- Take Brussels sprouts and squash and toss with a little oil, the remaining black pepper and 1 tsp. salt.
- Place on a baking tray. Roast at 450°F until desired color (approximately 12 minutes).
Procedure for vanilla emulsion and chili oil:
- In a sauce pot, add wine, bay leaf, chopped shallot and thyme. Cook until wine is almost completely reduced.
- Add cream and reduce by half. Turn off the heat.
- Add slowly add butter while whisking vigorously until butter is completely emulsified.
- Cut vanilla bean in half, scrape the inside with a paring knife and then add to the emulsion.
- Finish with remaining salt. Strain sauce through a mesh strainer.
Assembly:
- On a plate, place butternut squash and Brussels sprouts in the center.
- Pour sauce around vegetables in a circle.
- Cut pork roulade into medallions and place on top of vegetables.
- Garnish with infused oil and micro herbs.
