Abraham Salum’s Roasted Pork Tenderloin Over Baked Sweet Potatoes With Marcona Almond Sun-dried Cherry Pan Sauce
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(Serves 4)
4 6-ounce pieces of pork tenderloin
3 sweet potatoes, peeled and cut into half-inch rounds
2 tablespoons butter
1/2 cup sun-dried cherries
1/2 cup marcona almonds (regular almonds can be substituted)
1 teaspoon chopped garlic
1 teaspoon chopped shallots
1/4 cup port
1/2 cup store-bought demi-glace (or reduce low-sodium beef stock to 1/2 cup)
Salt, pepper, and olive oil
For the potatoes:
Preheat oven to 350°. Drizzle sweet potato rounds with a little bit of olive oil and season with salt and pepper. Place on a sheet pan and roast in oven until soft and cooked. Set aside. When ready to serve, lightly brown the sweet potatoes in hot sauté pan with some butter.
For the pork:
Preheat oven to 450°. Season the pork tenderloin with salt and pepper. Sear on all sides in a hot pan, place on a sheet pan, and roast in oven five to seven minutes or until internal temperature reaches 125°. Let it rest five minutes.
For the sauce:
In a small saucepan, put a small amount of oil and sauté the garlic and shallots. Add the almonds and cherries and cook for a few minutes. Add the port and demi-glace and let reduce until a nice sauce consistency. Check seasoning and add salt and pepper if needed.
Assembly:
To plate the dish, spoon some of the sauce in the bottom of the plate. Place three sweet potatoes on the plate and top with the pork sliced into three pieces (one on top of each potato round). Garnish with some microgreens-or any green vegetable you like-and serve.
Full Reviews
Most Recent
Review: Salum
By Teresa Gubbins (6/16/2008)
When Salum opened in 2005, first impressions centered on the offhand charm of handsome chef Abraham Salum and the restaurant’s breathtaking interior design, as executed by wunderkind interior designer Julio Quinones. Salum has since shown legs by surviving the first-look crowd to win over diners from its Uptown neighborhood—from designers and artists to well-to-do couples who linger over dinner and a bottle of wine.But lurking beneath the glossy façade is an old-world elegance, from the well-polished service to the impeccable French techniques that underlie the menu’s upscale American food. Uncovering the serious heart that beats within is an unexpected treat. Pâté, cut into appealingly thick squares and served with mustard and cornichons, had a fresh, tangy flavor. Rack of lamb in a mustard and truffle crust came with a savory bread pudding flecked with mushrooms. Shavings of sharp Serrano ham spruced up a Caprese salad, composed of extra-thick slices of tomato and mozzarella. The best thing about sautéed lobster tail was not the luxury shellfish but its side of spinach and butternut-squash ravioli in a sage-brown butter sauce. Roasted chicken from Windy Meadows farm came with a luscious “hash” made from potato, apple, endive, and Brie. Rectangular rolls—sourdough, some studded with black olives—arrived crusty and hot, begging for a slathering of cold butter. Paired with the signature appetizer of baked goat cheese with roasted elephant garlic and a glass of Scharffenberger bubbly, and old-world never felt so chic.
Past Reviews
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Review: Salum (6/11/2008)
By Teresa Gubbins