How we’re responding as our vaccination rates rise.
This week Stephen Worden, chef at Sunrise of Braintree, MA, traveled to the The Fairfax, VA, to compete in the third annual Sunrise Senior Eats® Nutritional Challenge. His was one of the top five finalists chosen because of his recipe exemplifying Sunrise’s signature dining. His recipe for spice rubbed pork tenderloin with rosemary sauce is not only delicious, but also healthy!
Stephen is an ACF certified executive chef and certified culinary educator. He received his first culinary training in the U.S. Coast Guard and later attended graduate studies at the Beringer School for American Chefs under renowned teacher and author Madeleine Kamman. He completed culinary coursework at La Varenne at The Greenbrier, The New England Culinary Institute and Johnson and Wales University, and graduated from Fitchburg State University’s vocational education program.
Worden is a ServSafe ® certified instructor and proctor, and has been an instructor of culinary arts for the last 14 years. He has spent 40 years in the culinary industry in a variety of roles, including executive chef at country clubs, hotels, resort properties and restaurants. Worden lives in New Bedford, Massachusetts, with his wife of 38 years and his two sons. His recipe is sure not to disappoint, and better yet, it’s packed with many nutrients.
Lean cuts of pork (such as the tenderloin) are high in protein, low in fat and have more B-vitamins than other types of meat. B-vitamins play a role in a variety of body functions, including metabolism regulation and energy production.
Butternut squash, like other orange-fleshed vegetables, has high levels of beta-carotene. Beta-carotene is a powerful antioxidant, which the body converts into vitamin A and uses to protect cells from damaging free radicals. Adequate intake of beta-carotene has been shown to reduce the risk for coronary artery disease, stroke, certain cancers and macular degeneration.
Spice Rubbed Pork Tenderloin with Rosemary Sauce
6 trimmed pork tenderloins
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon granulated garlic
1 teaspoon ground cumin
1 teaspoon onion powder
1 tablespoon unsalted butter
2 tablespoons chopped shallots
¼ cup red wine
1 cup beef or pork stock
1 cup demi-glace
2 sprigs fresh rosemary
Combine the brown sugar and spices. Rub the pork liberally with the spice mixture. Place the pork in a roasting pan. Roast at 400°F until internal temperature reaches 145°F, about 15 – 20 minutes. Remove from the oven and let stand for 5 minutes before slicing. While the meat is resting, place the roasting pan over medium heat. Add the butter. Add the shallots and sweat until soft.
Add the red wine to deglaze the pan, scraping up the bits from the bottom. Add the stock, demi-glace and rosemary. Bring to a simmer and reduce to desired consistency. Strain through a china cap. Slice the pork. Serve with Baker’s Style Potatoes, Roasted Butternut Squash and Rosemary Sauce.
Baker’s Style Potatoes
8 russet potatoes, peeled / sliced ¼” thick
1 yellow onion, peeled / thinly sliced
2 tablespoons unsalted butter
4 sprigs fresh thyme, picked / chopped
1 tablespoon chopped parsley
1 teaspoon ground black pepper
2 cups beef or pork stock
1 bay leaf
Layer the potatoes in a greased oven-safe baking dish. Sauté the onions in butter over medium heat until soft and slightly caramelized. Spread the onions over the potatoes. Sprinkle with thyme, parsley and pepper. Cover the potatoes with the stock. Add the bay leaf. Cover the pan tightly with foil. Bake at 400°F for 30 minutes. Remove the foil and continue to bake until potatoes are lightly browned and tender when pierced.
Roasted Butternut Squash
3 ½ pounds peeled / seeded butternut squash
2 tablespoons olive oil
Salt and pepper to taste
Cut the squash into 1” dice. Toss with the oil. Season to taste with salt and pepper. Spread the squash on baking sheets. Roast at 400°F for 15-20 minutes until lightly browned and tender when pierced.