Ingredients

• 1/2 cup golden raisins
• 1/2 cup dried cherries
• 1 cup Tawny Port
• 2 tablespoons olive oil
• 1/2 cup minced shallots
• 2 teaspoons minced garlic
• 1/2 cup fine dry breadcrumbs
• 1/2 teaspoon chopped fresh thyme leaves
• Pinch salt
• Pinch freshly ground black pepper
• 4 ounces goat cheese, crumbled
• 4 ounces prosciutto, thinly sliced
• 2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
• 1 tablespoon plus 1 teaspoon vegetable oil
• Pear and Parsnip Puree, recipe follows
• Port Wine Sauce, recipe follows
• Fresh thyme sprigs, for garnish

Directions

Port Wine Sauce:

1 (750ml) bottle Tawny Port

1 cup veal stock

1 stick very cold unsalted butter, cut into pieces

In a medium saucepan, bring the Port to a boil. Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume. Add the stock and cook until thick and reduced by half. Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking. Continue until the sauce is emulsified and all the butter has been added.

Yield: about 3/4 cup

Pear and Parsnip Puree:

1 1/2 pounds parsnips, peeled and chopped

6 tablespoons unsalted butter

1 tablespoon light brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

4 ripe Anjou pears, peeled, cored, and cut into 1-inch pieces

2 tablespoons Frangelico or other nut-flavored liqueur such as Nocello

1/2 cup sour cream

1/2 teaspoon salt

1/2 teaspoon freshly ground white pepper

Preheat the oven to 325 degrees F.

In a baking dish, combine the parsnips, 2 tablespoons of the butter, the brown sugar, cinnamon, and allspice and cover tightly with aluminum foil. Bake until the parsnips are tender, about 45 minutes. Remove from the oven and uncover.

In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the pears and cook, stirring, for 3 minutes. Add the liqueur and tilt the pan to ignite the contents. (Alternately, remove from the heat, light with a match, and return to the heat.) Cook while flaming for 2 minutes. Transfer to a food processor.

In a skillet, melt the remaining 3 tablespoons of butter over medium heat. Cook, swirling the pan, until the butter is golden brown and has a nutty aroma. Add the browned butter, baked parsnips and their cooking liquid to the food processor. Puree on high speed for 30 seconds. Add the sour cream, salt, and pepper and process until smooth. Serve immediately or cover to keep warm until ready to serve.

Yield: 5 cups, 4 to 6 servings