Chef Aubrey Daniels of Robson Ranch Shows How to Create the Perfect Plate

Blackberry Bordeaux Pork Tenderloin


2 1/2 pounds pork tenderloin

1 ounce white truffle oil

1/2 pound foie gras

2 large russet potatoes

1 tablespoon unsalted butter

1 tablespoon avocado oil

1 tablespoon fresh chopped curly parsley

2 jumbo carrots

1/2 ounce fresh ginger

1/2 cup whole milk

1/2 cup sugar

One bottle riesling 

1 small bunch frisee

1 bunch jumbo asparagus

1 pint cherry tomatoes

4 ounces balsamic vinegar

1 teaspoon sugar

1 pint blackberries

1 bottle Bordeaux 

1/4 cup sugar


Remove pork tenderloin from package and pat dry with paper towel. Using a filet knife, remove all silver skin and excess fat. Sprinkle with salt and pepper and rub truffle oil into meat. Wrap with plastic wrap and refrigerate for 2 hours. Place a non-stick skillet over medium heat and sear all sides of meat. Place meat on an oven pan and roast at 350 degrees for 6-7 minutes until internal temperature reaches 135 degrees. Remove from oven and let rest for 5 minutes. Slice into thin medallions.

Peel skin from carrots and slice into quarter-inch coins. Peel ginger and slice into thin pieces. Place riesling wine, carrots, ginger and sugar into pot and simmer until carrots are tender. Strain carrots and ginger from riesling. Using a blender, add the carrots and ginger and puree while slowly adding milk until a smooth consistency is reached. Reserve in a microwavable bowl and heat until warm before plating.

Place Bordeaux wine and sugar into a medium pot over medium heat and reduce by two-thirds. Add blackberries and set aside.

Slice cherry tomatoes in half lengthwise. Over medium heat, reduce balsamic vinegar and sugar until it is a syrup-like consistency. Toss cherry tomatoes with balsamic reduction and place on a baking sheet lined with wax paper (spray with cooking spray first). Bake at 350 degrees for 15 minutes or until tomatoes are caramelized.

With a potato peeler, gently remove skin from asparagus until white and green asparagus tips remain. Place asparagus in salted simmering water for 15-20 seconds. Remove and shock in ice water for 5 minutes. Sautee over medium heat with avocado oil and salt and pepper for 1-2 minutes before serving.

Peel potatoes and, using a melon baller, push into potato and twist to achieve 1-inch balls. Sautee potatoes in a large frying pan with avocado oil, butter and salt and pepper until golden brown and fork tender. Toss with chopped parsley.

Remove pit from fresh peaches and slice into 6 pieces. On a hot grill, place peaches and cook until grill marks are achieved. Let rest at room temperature.

Wash frisee and shake dry. Cut green tops off and discard. Cut into 2-inch pieces and toss with salt, pepper and avocado oil.

Slice foie gras into quarter-inch pieces and sear in a non-stick skillet on high heat for 30 seconds per side. Immediately place onto plate.

Plating Directions
Step 1: Place 3 ounces carrot puree onto plate and smooth out using the back of a spoon. Place tossed frisee down onto the plate and top with grilled peaches.

Step 2: Place sautéed asparagus overlapping one another going down the left side of the plate and top with balsamic caramelized tomatoes. In the middle of the plate, gently place the Parisienne potatoes. Be careful not to let them run all over the plate.

Step 3: Slice rested pork into thin medallions and fan onto the right side of the plate. Top with any leftover juices from the pork.

Step 4: Top the pork with Bordeaux blackberries utilizing all the sauce. After quickly pan-searing the foie gras, place on top of any remaining pork.