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Season Five

Episode 56: Annapolis Apples


PORK TENDERLOIN WITH WILD BLUEBERRY & APPLE COMPOTE

2 tablespoons each fresh thyme, oregano, rosemary & marjoram 1 garlic clove, fine diced 1 teaspoon fresh ground black pepper 2 pork tenderloins ( 10-12 ounces each ) ¼ cup Dijon mustard 1 cup fresh ground bread crumbs ½ cup grated parmesan cheese Compote 2 tablespoons cornstarch 3 tablespoons water 2 cups fresh blueberries, picked over 3 tablespoons honey ¾ cup dry red wine 1 medium apple not peeled, but cored & chopped Preparation time is 40 minutes. Ease of preparation is moderate. Preheat oven to 350 degrees Fahrenheit Mix together herbs, garlic and black pepper. Generously rub pork tenderloin first with the mustard, then the herbs. Mix bread crumbs & cheese together & roll tenderloin in this crumb-cheese mixture. Place the tenderloins in a shallow sided roast pan set with a rack. Roast for 30 minutes or until thermometer reaches 160 degrees Fahrenheit and just a hint of pink remains. Compote Dissolve cornstarch in water and combine with blueberries and honey in a saucepan. Cook over medium high heat until sauce thickens and loses cornstarch flavour, about 5 minutes. Add red wine and bring to a gentle boil for another 5 minutes. Just before serving add apples and bring back to gentle boil. To serve, place a spoonful of compote on plate. Slice pork tenderloin and fan out five or six pieces per serving with centre of the fan surrounding and touching the compote. Garnish with fresh sprig of thyme. Yield: 4 servings


SAUTEED SCALLOPS WITH APPLE & SHERRY CREAM

1 cup white wine 1 ½ cups apple juice 1 cup sherry ¼ cup fish stock powder 6 cups Heavy Cream ¼ cup soft butter ( mix together butter & flour until it forms a paste ) ¼ cup flour 3 large apples diced 18 large sea scallops Salt & Pepper to taste 3 tablespoons unsalted butter Preparation time is 20 minutes. Ease of preparation is moderate. Add wine, apple juice, sherry & fish stock powder to a heavy based medium saucepot and gently boil over a medium high heat until reduced by half. Add heavy cream & bring to a boil. Reduce heat to medium and add the butter & flour to mixture. Whisk until the sauce thickens. Add the diced apples and set aside. Pat the scallops dry and season with salt and pepper. Sauté scallops, 6 at a time so as not to overcrowd the skillet, in a tablespoon of butter, about 1 minute per side or until a crispy brown exterior is achieved. Add the scallops to the sauce just long enough to warm through, about 3 minutes. Serve immediately with rice. Yield: 6 servings