Latke-Wrapped Pork Tenderloin, Braised Red Cabbage and Fennel, Horseradish Cream
I know, I know…wrapping pork tenderloin in a traditional Jewish food is ironic. But irony is hilarious and both pork tenderloin and potato latkes are delicious. Together…they’re divine (no pun intended). I added a bit of flour to a traditional potato latke recipe to make a dough with structural integrity. I brined the pork tenderloin with coriander and orange peel and cooked it sous vide at 135 degrees to achieve a nice medium rare throughout. Some people have a problem eating pork at any temperature less than well done. With today’s advancements in hog farming, trichinosis is no longer a problem in underdone pork. Prepared medium or medium rare, pork tastes delicious (much less porky!) and you can cut it with a fork. I bet you’ve never done that before. Here’s a recipe for 10 servings:
Potato Latke Dough:
- 2 lb. russet potatoes, peeled and grated
- 8 oz. onion, grated
- 2 eggs, beaten
- 2 teaspoons chopped parsley
- Juice of 1 lemon
- 1½ cups all purpose flour
- Salt and pepper to taste
Combine shredded potatoes and onion. Squeeze out excess water and add eggs, parsley and lemon juice. Season. Add flour until it forms a loose but malleable dough that holds its shape.
Pork Tenderloin:
- 1/2 lb. kosher salt
- 1/2 lb. sugar
- 2 qt. water
- 1/4 cup coriander seeds
- Zest from 2 oranges
- 5 pork tenderloins
- 1 batch Potato Latke Dough
Dissolve the salt and sugar in all but 1 pint of the water. Bring the remaining pint to a boil with the coriander and orange peel. Add to the salt and sugar solution. Add pork tenderloin and brine in the refrigerator for 2 hours. After two hours, remove the tenderloin and drain well. Wrap the pork tightly in plastic wrap and tie the ends. Place in a plastic zip top bag, remove as much air as possible, and close tightly. Cook in a large stock pot at 135 degrees for 2 1/2 hours. Here are instructions for cooking sous vide easily at home. Divide the dough into 4 portions. In between parchment paper, press the latke dough into a sheet about 1/3′’ thick. Wrap the dough around a tenderloin, season, and pan fry in 1/2′’ of oil for 2 minutes on each side, or until a deep golden brown. Slice each tenderloin into 6 pieces.
Braised Red Cabbage:
- 2 oz. whole butter
- 4 oz. onion, medium dice
- 2 Granny Smith apples, medium dice
- 1 large head red cabbage, shredded
- 1 cup red wine
- 2 Tb. cider vinegar
- 1 cup chicken stock
- 1 cinnamon stick
- Salt and pepper to taste
Heat the butter in a large saucepan over medium heat. Sweat the onion and apple until tender. Turn the heat to high, add the cabbage, and sauté for 2 minutes or until the cabbage begins to soften. Deglaze with the red wine and reduce by half. Add the vinegar, chicken stock, and cinnamon stick. Cover the pot, turn the heat to low, and braise for 30 minutes, or until the cabbage is tender. Adjust seasoning.
Braised Fennel:
- 2 oz. clarified butter
- 5 fennel bulbs, sliced into 6 wedges each
- 1/2 cup white wine
- 1/2 cup chicken stock
- salt and pepper to taste
Heat the butter in a large saute pan over medium high heat. Place the fennel wedges in and brown on each cut side. Deglaze with the white wine and reduce by half. Add the chicken stock, reduce the heat to low, cover, and cook until tender, about 30 minutes. Adjust seasoning if necessary.
Horseradish Cream:
- 1 cup sour cream
- 2 Tb. grated horseradish
- Juice from half a lemon
- 1 Tb. chopped parsley
- Salt and pepper to taste
Combine all ingredients and mix well.
Photos by Justin Kern
57 comments
That. Looks. Freakin. Delicious.
I agree with Toad, this is a fantastic idea! The whole meal, I love it all. I don’t even know what to say beyond that…just fantastic. Oh, and Happy New Year!
that pork looks PERFECTLY cooked! totally drool-fest. i love your photography as well!
This did catch my eye as hilarious but frankly it sounds more like a German meal than mixing pork with something Jewish. Germans have potato pancakes too, and cabbage. Looks good, except I don’t eat pork
nice composition. good acid, spice, texture and variety. I love the combo of fennel, cabbage, apples and horseradish. that set (the cabbage, fennel and cream) sounds like it would go well with sable fish or duck as well..
tasty!
That looks great.
So, the dough simply held onto the tenderloin without any coaxing?
That’s right Donald. I made a basic latke recipe and added some flour to make a maleable dough. You can then press that dough into a sheet and roll it around the tenderloin. Make sure the tenderloin is dry and it might need some gentle handling to get it into the oil undisturbed. When cooked the dough stays perfectly intact and clings to the pork.
Oh, I am always looking for new ideas for pork tenderloin - one of my favorite cuts - I cannot WAIT to try this combination! Love your site btw.
The only thing I have to say is… I want to marry you.
Okay, I feel better now.
This looks amazing.
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