From: Chef Kurt Fleischfresser, The Coach House, Nichols Hills, OK.
Yield: 8 servings.
MOCK TENDERLOINS AND GRAPE LEAVES:
1 pork shoulder picnic roast, boneless and skinless, about 8 lb.
1 1/2 cups kalamata olives, drained and pitted
1/4 cup chopped herbs (rosemary, thyme, parsley)
1 Tbsp. chopped garlic
16 grape leaves, brined, rinsed
4 Tbsp. olive oil
RED WINE SAUCE:
2 lb. beef scraps, cubed
2 Tbsp. kosher salt
1 Tbsp. black pepper, cracked
3/4 cup flour
1/2 lb. clarified butter
3/4 lb. shallots, chopped
3/4 gallon red wine
1 cup brown sugar
2 1/2 gallons veal stock
ROMESCO SAUCE:
1/2 cup olive oil
1/2 cup bread crumbs, fresh
1 red bell pepper, roasted, peeled, seeded
3 garlic cloves
1/3 cup almonds, toasted
1/4 cup sherry vinegar
1 Tbsp. parsley, chopped
1 tsp. kosher salt
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/2 cup basil chiffonade
as desired, grilled zucchini, grilled asparagus, garlic whipped potatoes
For mock tenderloins and grape leaves: Lay the pork shoulder on a cutting board and trim off some excess fat. Cut 4 or 5 strips, 1 1/2-2" in diameter and as long as possible (about 8 oz. each; should resemble pork tenderloin). Tie mock tenderloins to help hold shape and cook more easily.
Cube 1 1/2 lb. of remaining pork and put into mixing bowl along with olive, chopped herbs and garlic. Grind or chop mixture to the texture of patè, and divide into 2-oz. balls. Wrap each ball in a grape leaf, and flatten gently to 1" thick.
For red wine sauce: Season beef with salt and pepper. Dust lightly with flour and brown well in clarified butter. Add shallots to pan and sweat until softened. Deglaze with some of the wine; add remaining wine and brown sugar. Simmer to reduce by two-thirds. Add stock and reduce to desired sauce consistency. Set aside.
For Romesco sauce: Heat oil in medium sautè pan over medium-high heat. Add breadcrumbs, stirring to coat with oil, and sautè until golden brown. Remove from heat. Transfer crumbs to food processor along with roasted red pepper, garlic, almonds, vinegar, parsley, paprika and cayenne. Pulse ingredients to a slightly chunky paste.
Preheat oven to 450°F. Grill stuffed grape leaves over medium heat to 155°F. Meanwhile, heat 4 Tbsp. oil in large sautè pan. Add mock tenderloins and brown well on all sides; transfer pan to the preheated oven. Roast to internal temperature of 155°F. Allow mock tenderlions and grape leaves to rest for a few minutes before serving. Remove strings from mock tenders and slice.
For service: Place with grilled zucchini, asparagus and garlic whipped potatoes. Place Romesco sauce on grape leaves, and fan slices of mock tenderloin and grilled zucchini in a circle. Top with red wine sauce and fresh basil chiffonade.
NATIONAL PORK BOARD