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Sir Edward Pork Meatloaf
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3 pork tenderloins
8 slices of bacon
1/2 lb. ground beef
1/2 lb. ground pork
1 egg, slightly beaten
1/2 cup dried bread crumbs
1/2 stick unsalted butter
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup green bell peppers, finely diced
1/4 cup roasted red peppers, fine diced
1 teaspoon garlic. minced
2 jalapenos, seeded and minced
1/4 cup Boursin cheese
3/4 cup cream cheese
Spice Mixture:
1/2 teaspoon red pepper cayenne
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
3/8 teaspoon ground cumin
3/8 teaspoons dried thyme leaves
Ancho Garlic Sauce:
1 cup demiglace
2 tablespoons brown sugar
2 teaspoons sherry vinegar
1/2 jalapeno, minced
1 tablespoon ancho chili paste
salt and pepper to taste
Ancho Chili Paste:
2 dried ancho chilies
1/2 cup chopped onion
1-1/2 garlic cloves, minced
1/2 tablespoons cider vinegar
1/2 teaspoon fresh oregano
1/4 teaspoon cumin seed
Combine ground pork and ground beef and mix. Add egg and bread crumbs and mix.
In a pan heat butter and sauté onions, celery, red peppers, green peppers, garlic and jalapenos. Reduce down. Combine boursin cheese and cream cheese and set aside. Combine spices and set aside. Mix pork mixture and sautéed vegetables. Add spice mixture and cheese mixture to pork mixture.
Take the pork tenderloins and cut a hole starting at both ends, that will combine in the center. Put pork mixture into tenderloin and stuff well, but not over flowing. Salt and pepper to taste. Wrap with bacon and sear all sides.
Bake at 375° for 20 to 25 minutes or until internal temperature is 150°.
Ancho Garlic Sauce
Put the 2 ancho chilies in hot water until they are reconstituted. Sauté all ingredients together. Add 1/2 cup water and reduce until dry. In a food processor mix for 30 seconds or until mixture forms a paste.
Using a sauté pan, sauté the jalapenos until slightly brown. Add demiglace, brown sugar, sherry vinegar, and ancho chili paste. Reduce down until a good consistency. Add salt and pepper to taste Serve underneath pork or on the side.
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