New Executive 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
1tsp Thyme Leaves, Fresh, Minced
Pinch Orange Zest, To Taste
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.