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Stuffed Pork Tenderloin Medallions and Pomegranate Sauce

Stuffed Pork Tenderloin Medallions and Pomegranate Sauce

by | May 13, 2015

    • 1 pork tenderloins (1.5 lbs), cleaned     • 1 cup The Perfect Purée Pomegranate Concentrate,  thawed     • 1/2 cup wild mushrooms chopped and sautéed with white wine     • 1/4 cup breadcrumbs     • 1/4 cup grated parmesan cheese     • 1/4 cup Vella toma cheese,...
Strawberry Vinaigrette With Poppy Seed

Strawberry Vinaigrette With Poppy Seed

by | May 13, 2015

Ingredients: 2 cups The Perfect Purée Strawberry Puree, thawed 1 cup white balsamic vinegar 1/2 cup sugar 1 cup canola oil 1 tbsp. salt 1 1/2 tbsp. poppy seeds Method:  Place Strawberry Puree, vinegar, salt, sugar, and oil into a blender. Blend until emulsified, then...
Spinach Salad with Coconut Mango Vinaigrette

Spinach Salad with Coconut Mango Vinaigrette

by | May 13, 2015

    • 1/2 cup The Perfect Purée Coconut Puree, thawed     • 1/2 cup The Perfect Purée Mango Puree, thawed     • 1 1/2 tbsp. The Perfect Purée Key Lime Concentrate, thawed     • 1 cup canola oil     • 1/3 cup white wine vinegar     • 1 tbsp. shallot, minced     • 1 1/2...
Spicy Cranberry Ketchup Glazed Pork Rack

Spicy Cranberry Ketchup Glazed Pork Rack

by | May 13, 2015

    • 1 cup The Perfect Purée Cranberry Puree,  thawed     • 1 cup ketchup     • 2 tbsp. Nam Pla (Vietnamese fish sauce)     • 1/2 cup sherry vinegar     • 1 jalapeño chili, thinly sliced     • 3/4 cup whole butter     • 8-bone pork rack     • 2 Spanish onions, wedged...
Roasted Shallot-Green Apple Compound Butter

Roasted Shallot-Green Apple Compound Butter

by | May 13, 2015

    • 3 tbsp. The Perfect Purée Green Apple,  thawed     • 4 shallots, caramelized in butter     • 1/4 cup butter     • Chopped chives     • Salt and pepper Method: 1. Prepare the shallot compound butter by whipping the butter to a soft consistency and gradually...