Flashback Friday: Truffle & Herb Rolled Pork

Central PA Live

Chef Josh Wertz from the Altoona Grand Hotel makes Truffle & Herb Rolled Pork and Apple Bacon Jam.

Truffle & Herb Rolled Pork

Yield: 1 Serving

7oz Boneless Pork Loin, Center Cut

Pork Caul Fat As Needed

1/4 tsp Thyme Minced

1/4 tsp Parsley Minced

1/4 tsp Chive Minced

1/4 tsp Tarragon Minced

.5oz Black Truffle Peelings

Salt and Black Pepper, To Taste

Apple Bacon Jam

Yield: 5 Servings

1# Granny Smith Apples, Peeled and Small Diced

8oz Applewood Bacon Lardons

2oz Shallots, Brunoise

.5oz Garlic, Minced

1floz Apple Brandy, or Standard Brandy

1floz Grand Marnier

.5floz Molasses

2oz Demi-Glaçe

1tsp Thyme Leaves, Fresh, Minced

Pinch Orange Zest, To Taste

Method:

Heat a small amount of oil over moderate heat in small rondeau. Add the bacon lardoons and cook until fully rendered. Remove the bacon from the pan and drain the grease.

In the same rondeau that the bacon was cooked in, reserve a small amount of bacon grease. Add the diced apples, garlic and shallots to the rondeau, cook until the shallots are sweated. Add the apple brandy, Grand Marnier, molasses, thyme, orange zest and demi-glaçe to the rondeau. Stir well to combine. Remove from the heat.

Add the bacon to the jam and fold it in gently to combine. Reserve for service.

Visit the Altoona Grand Hotel at 1 Sheraton Drive, give them a call at (814) 946-1631 or visit their website.

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