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Winter Into Spring Meal

Chef Gerry Hayden
Aureole

Menu:
Caramelized Crimini Mushroom Soup and Fresh Rosemary
Pan Roasted Pork Tenderloin with Fennel, Radish, and Arugula Salad
Floating Islands with Caramel Blood Oranges

Caramelized Crimini Mushroom Soup and Fresh Rosemary

Ingredients:
2 Tablespoons Extra Virgin Olive Oil (Optional)
2 Tablespoons Butter
1 lb. Crimini Mushrooms, cleaned and sliced
½ Cup Shallots, sliced
2 Cups Water or Chicken Stock
1 Bunch of Fresh Rosemary, chopped
Salt and Fresh Ground White Pepper to taste

Method:
1. Using a heavy bottomed soup pot, cook butter to a light brown.
2. Stir in mushrooms, reserving a few nice slices for garnish.
3. Add sliced shallots and continue to cook until mushrooms and shallots are a deep golden brown.
4. Pour in water or chicken stock and rosemary. Season and simmer lightly for 10 minutes.
5. Puree in a blender until very smooth and adjust seasoning to taste.
6. Ladle soup into heated bowls and garnish with mushroom slices and a drizzle of olive oil. A crack of fresh ground white pepper completes the dish.

Pan Roasted Pork Tenderloin with Fennel, Radish, and Arugula Salad

Ingredients:
2 Tablespoons Canola Oil
1 ½ lbs. Fresh Pork Tenderloin,
1 Fennel Bulb, trimmed, washed, and sliced thin
10 each Red Radishes, washed and sliced into circles
1 Bunch Arugula, washed and julienne
1/4 Cup Balsamic or Red Wine Vinegar
3 Tablespoons Butter
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Water
Salt and Fresh Ground Black Pepper to taste

Method:
1. In a bowl whisk together 1 Tablespoon of the vinegar, 3 Tablespoons olive oil, salt, and pepper. Reserve.
2. In a separate, larger salad bowl, combine the fennel, arugula, and radishes.
3. Season the pork tenderloin well and sear light brown on all sides in a heavy bottomed saute pan over medium heat with canola oil.
4. Lower heat slightly and add the butter to the pan, baste the tenderloin with butter for three to four minutes. Remove from pan and let rest on cutting board for 5 to 8 minutes.
5. Pour excess grease out of pan and return to heat. Pour in water to deglaze any pan drippings, scraping them up with a wooden spoon if necessary. Pour in vinegar and reduce by half, whisk in 1 Tablespoon of butter and 1 Tablespoon of olive oil. Remove pan from heat and adjust seasoning of sauce.
6. Toss vegetables with the reserved vinaigrette, adjust seasoning, and arrange salad onto plates.
7. Slice pork and arrange on top of each salad, spoon sauce around and serve.

Floating Islands with Caramel Blood Oranges

Ingredients:
3 Egg Whites
2 ½ Cups Sugar
2 ea. Blood Oranges, sectioned, juice reserved
1 Rosemary branch (optional)
½ Cup Water

Method:
1. Preheat oven to 250-degrees.
2. Spray 4-oz. aluminum cups with a non-stick spray.
3. Combine egg whites and 1 ½ Cups of the sugar in a metal mixing bowl and set atop a saucepot of simmering water. The bowl shoul fit snugly on the pot without touching the water.
4. Whisk the sugar mixture gently until the whites are warm and the sugar is completely dissolved. Remove bowl from heat and set in electric mixing stand. Using the whip attachment, whip until soft peaks form.
5. Fill a pastry bag fitted with a large plain tip with the beaten egg whites and pipe into the center of the aluminum tins, allowing the filling to move outwards from the center. Smooth tops with a spatula, set in a water bath and cover. Bake for 20 to 30 minutes. The meringue should be firm but still moist. Remove from water bath and refrigerate.
6. Place the remaining cup of sugar and just enough of the water to moisten in a heavy bottomed saucepan. Bring to a boil and continue to cook until the sugar turns amber.
7. Pour in reserved blood orange juice, rosemary branch, and the remaining water. Bring caramel back to a boil, and continue to cook for two minutes then strain over blood orange sections and cool.
8. Remove meringues from their molds and place on plates. Spoon blood orange sections and caramel sauce around.

Cost Breakdown:

1st Course:

Crimini Mushrooms 3.18
Shallots 1.56
Rosemary .99

2nd Course:
Pork Tenderloin 6.15
Arugula .99
Fennel 1.67
Red Radish 1.16

3rd Course:
Blood Oranges 2.11
Vanilla Bean 1.25

Grand Total: 19.06

ENVELOPE:
Chef on a Shoestring
Pork Tenderloin Dinner Recipes
6960 Eastgate Blvd.
Lebanon, TN 37090

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