Spice Roasted Loin of Pork, Baby Beets, Turnips and Apples

Yield: 3 portions

Ingredients:
1 each pork tenderloin cleaned of silver skin.

(Spice crust for pork)
Equal parts ground coriander or 1 Tbsp
Equal parts ground allspice or 1 Tbsp
Kosher or sea salt to personal taste
Cracked black pepper to personal taste

5-6 each baby beets roasted.
(Wash beets and rub with olive oil and season with salt, cover with foil and bake until soft, approximately 30-45 minutes should be soft when poked with a fork. After cooled rub with a towel to remove skin. Cut in half and set aside for service)

3 each Tbsp sautéed turnips and apples, recipe follows
3 each Tbsp caramel jus, recipe follows

Method:
In a mixing bowl combine the cracked pepper, coriander, and allspice. Rub pork tenderloin loin in spices and season all sides with salt and pepper. Heat a sauté pan until hot and add oil to coat the surface, sear all sides of pork loin and finish cooking in a pre-heated oven at 350 degrees until internal temperature of the pork reaches 140 degrees (medium rare) for approximately 8-10 minutes. Please note that state health department recommends that pork be cooked to an internal temperature of 155 degrees. Please ensure that you use fresh pork and that it comes from a reputable farmed source.
Let pork loin rest for 10 minutes before slicing.

Dollop parsnip puree onto the center of each plate and place a spoonful of the sautéed turnips and apples over the puree.
Slice the pork loin and place 3 pieces over the center mixture. Sautee roasted beets and or seasonal vegetables in olive oil or butter and season with salt and pepper. Place a few vegetables around the plate and spoon caramel jus over pork.

Sautéed Turnips and Apples

Yield: 2 cups

Ingredients:
1 Tbsp mustard seeds
1 cup/each Fuji or red apple, peeled and diced ¼ inch.
1 cup turnips, peeled and diced, ¼ inch
1 Tbsp maple syrup
Olive oil for sautéing vegetables
1 Tbsp chopped fresh parsley
Salt and pepper to taste.

Method:
Place mustard seeds in small sauce pan over high heat and cover with a mesh screen. Cook seeds while shaking the pan frequently for approximately 1-2 minutes. Remove from heat and set aside.

On medium heat sauté the turnips with olive oil and cook for 3-4 minutes or until tender. Add apples and continue cooking for approximately 2-3 more minutes or until all is tender. Add the syrup and lower the heat and cook for 1-2 minutes. Fold in toasted mustard seeds and chopped parsley. Season with salt and cracked pepper to taste.

Caramel Jus

Yield: 1/3 Cup

Ingredients

½ cup chicken stock
¼ cup Sugar
¼ cup Worcestershire sauce
¼ cup olive oil

Method:

Melt sugar in non stick sauce pan on low heat. Do not whisk while melting, carefully lift and move pan to evenly distribute heat to melt sugar while cooking to a light brown caramelized color. Add chicken stock and Worcestershire sauce and reduce liquid down by half. Remove liquid from heat and place in a mixing bowl or blender and whisk in oil.