Curry Tenderloin & Lemon Blueberry Pud

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This was a completely collaborative dinner with both my Heart and I contributing ideas and help. It’s fun because we seem to easily sous chef for one another. When we are moving around our tiny kitchen working – I always feel like we are dancing.

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One and 1/2 pork tenderloin split down the center and then slightly on each side to make stuff easy

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Then stuffed with Macintosh apple slices, craisins, and mango chutney

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Then tied – unfortunately I totally forgot to get string at the grocery store (you can generally just ask the butcher in most grocery stores for a length or two and they will give it to you) but my Heart made due

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Then a sauce comprised of: curry sauce mix (a British mix), water, Armagnac (because it isn’t my Heart’s cooking if there isn’t alcohol involved!) – this went all over the stuffed tenderloin before they went into a 375-degree oven for approximately 60 minutes (internal temperature 160-degrees)

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Cubed yellow and green summer squash and onions was tossed with olive oil, turmeric, basil, and marjoram and placed on the bottom shelf of the oven to roast.

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Pine nuts, green onions and long-grain rice were browned in some butter – then water was added and brought to a boil – the temperature was reduced and the rice simmered for 25 minutes until all the liquid was absorbed

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Blue berries with a hearty splash of armagnac was then covered in batter

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The batter was made up of 2 egg yolks beaten with butter, lemon zest, lemon juice –

 

 

 

 

Flour and sugar then the meringue from the 2 egg whites was folded in

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The batter was poured over the blue berries and went into the 375-degree oven for 45 minutes

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The juices from the tenderloin pan were drained into a sauce pan and, while the meat rested, my Heart made a slight reduction to serve with the rice and pork

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All served up – a very hearty and wonderful Sunday Roast

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Dessert – all golden and bubbly was served with freshly whipped cream

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