Gourmet Harvest Roll

Elevate your dining experience with our Gourmet Harvest Roll, a masterpiece of flavor and texture. Delicate slices of tender, perfectly roasted pork tenderloin are wrapped around a silky, deeply concentrated sweet potato purée.Each roll is a harmonious dance of savory richness and bold sweetness, complemented by a glossy glaze of herb-infused jus and a sprinkle of crispy sage. Beautifully plated, this dish transforms a comforting classic into a modern gourmet sensation.A feast for the eyes—and the palate.

Difficulty

Intermediate

Ingredients

Equipment

  • Food Processor
  • Blender
  • Juicer
  • Peeler
  • ¼ Sheet pan
  • Fine Mesh Strainer
  • Aluminum Foil
  • Vacuum Sealer
  • Sous Vide Circulator
  • Food Film/Plastic Wrap
  • Pastry Bag
  • 2 each 6”x9” Sheetpans
  • 2 each 9”x12” Sheetpans
  • Parchment Paper 
  • Mallet

Timing

Active Time: 2 Hours Total Time: 25 Hours

Yield

4 – 6 Servings Depending on Size

  • Prepare Sweet Potatoes

    Preheat the oven to to 400°F.
     
    Wrap 2 sweet potatoes in aluminum foil and bake on a sheet pan for 1 hour and 30 minutes. 
     
    While the 2 sweet potatoes are roasting peel the other 2 and cut them into 2 inch pieces. Juice the sweet potatoes and strain through a fine mesh strainer and reserve until needed.
     
    When the sweet potatoes are done roasting, remove them from the oven and let them rest for about 10 – 15 minutes before unwrapping them. Remove the foil from each potato and while still hot peel the skins off. They should come off pretty easily.
     
  • Create Sweet Potato Puree

    Put the peeled hot sweet potatoes in the food processor bowl and process to a thick puree. Using a rubber spatula remove puree onto a sheet pan and spread it evenly and refrigerate until cool.
     
    Once cool, preheat the oven to 350°F.
     
    Dry mix the Gellan F and Gellan Gum LT100, sugar and salt and reserve. Remove sweet potato juice and puree from the fridge.
     
    Weigh 100 grams of the juice and pour it into the blender. Blend at low speed and slowly sprinkle in the dry mix while it is running. Turn up to medium high and blend for 30 seconds
     
    Turn off the blender and scoop in 300 grams of the puree. Turn it back on to medium high speed for 30 seconds and high for another 30 seconds.
     
    Scoop out the puree into a bowl and reserve.
     
  • Create Sweet Potato Sheets

    Set precut  parchment paper into the two 6”x9” sheetpans. Separate the puree evenly between the two lined sheetpans and using a small offset spatula spread the puree until it is even from one end to the other.
     
    Put each sheetpan into the larger ones and set in the preheated oven.
     
    Pour water into the larger sheetpan until it comes up halfway up the side of the smaller pan.
     
    Bake for 35 minutes and remove and let stand at room temperature for 30 minutes and refrigerate.
     
  • Butterfly Pork Tenderloin

    To start the butterfly, hold your knife lengthwise and begin to cut along the length of the pork tenderloin, ⅓ off center. Do not cut all the way through, stop about a 1/2 inch from the bottom.
    Now cut the opposite direction along the seam you created lengthwise being, careful to not cut through.
     
    Lay a piece of plastic wrap on your cutting board and put the butterflied loin on top laying another sheet of food film on top.
    Pound the tenderloin with the mallet until it is about ½ of an inch thick and even throughout.
     
  • Assemble Pork and Sweet Potato Roll

    Pull out the sweet potato from the fridge and unmold it from the sheetpan.
     
    Lay a large piece of food film on your work station. Lay the butterflied tenderloin on the food film.
     
    Put the sheet of sweet potato on the lower end on the tenderloin parchment paper side up and carefully peel off the parchment paper.
     
    Starting at the bottom, roll the tenderloin into a cylinder.
     
    Right before you get to the top edge sprinkle it with Moo Gloo and finish rolling.
     
    Use the food film underneath to wrap the loin into a tight cylinder, tying off the ends. Vacuum seal the wrapped tenderloin and refrigerate overnight.
     
  • Cook and Serve

    Sous Vide the loin at 53°C (127.4°F) for three hours and cool down in an Ice bath.
     
    Set a large saute pan to medium high, add vegetable oil and sear the loin on all sides.
     
Summary
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Recipe Name
Gourmet Harvest Roll
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