Pork Tenderloin and Ricotta Gnocchi with a Shaved Fennel and Blood Orange Salad
Perfect for Valentines day or a romantic dinner for two, this amazing dinner menu is courtesy of Jess Everson, chef instructor at Park City Culinary Institute.
Ingredients
For The Ricotta Gnocchi:
1 cup whole milk ricotta cheese
1 large egg yolk
2 Tablespoons finely parsley
1 teaspoon kosher salt
1/8 teaspoon white pepper
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 tablespoon blended oil
2 tablespoons white balsamic vinegar
For the Beets:
1 large red beet, peeled and diced into 1”cubes
1 cinnamon sticks
1 star anise pod
½ cup white balsamic vinegar
1 tablespoon kosher salt
2 cups water
1 tablespoon blended oil
For the Fennel and Blood Orange Salad:
1 bulb fennel, thinly shaved
½ cup arugula
2 blood oranges, 1 cut into segments and 1 pressed for juice
1/2 tablespoon olive oil
Pinch kosher salt
Pinch ground black pepper
For the Pork Tenderloin:
2 - 6 ounce pieces of pork tenderloin
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon blended oil
Instructions
1
To make the ricotta gnocchi: In a medium bowl, combine the ricotta, egg, parsley, salt, pepper, flour, and Parmesan. Gently mix together, using liberally floured hands. Roll dough into one-inch balls, form into pucks, and place on sheet pan. Set in the refrigerator for 30 minutes or freezer for 15 minutes to firm up.
2
Once firmed, heat oil in sauté pan over medium low heat.
3
Add 3-4 gnocchis to pan and sear until golden brown on one side. Flip gnocchis over and allow to brown on second side.
4
Once gnocchis are golden brown and cooked through add in butter and allow to begin to brown.
5
Once butter is just beginning to brown, turn off heat and add in balsamic vinegar, allowing vinegar to become slightly syrupy.
6
To make the Beets: In small sauce pan, place cinnamon stick, star anise pod, balsamic vinegar, salt, and water and bring to boil.
7
Add in beets and cook until al dente. Strain beets and shock in ice water.
8
Heat oil in saute pan over medium heat.
9
Toss beets with a pinch of kosher salt.
10
Add beets to heated pan and saute for 2 minutes or until edges begin to caramelize.
11
To make the Fennel and Blood Orange Salad: Whisk together olive oil, blood orange juice, salt and pepper.
12
In a small mixing bowl drizzle the shaved fennel and arugula with the blood orange dressing.
13
Lightly toss with blood orange segments
14
To make the Pork Tenderloin: Mix together all dry spices ingredients.
15
Rub pork with dry spice rub.
16
Heat blended oil in saute pan over medium heat
17
Sear pork tenderloin til golden brown on all sides.
18
Place pan in 350 degree oven for 6-8 minutes or until medium well (145 degrees).
19
Pull from oven and let sit for 3 minutes. Slice into 3-4 medallions.
20
To Assemble the Plate: Add cooked gnocchis with white balsamic brown butter to bowl.
21
Arrange beets around gnocchis.
22
If desired, crumble goat cheese around ricotta gnocchis.
23
Place pork medallions on top gnocchis
24
Top pork with salad.
Tags:
BeetsChef BryanCooking with Chef BryanFennel and Blood Orange SaladPark City Culinary InstituteRicotta GnocchiValentine Dinner Ideas
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