Demand for Scotch Whisky pours across the world - did you know that 40 bottles are shipped overseas each second? Our chef has created a dish that boasts a delicious glaze mixed with Glayva (Scotch whisky liqueur) and honey to coat specially selected pork and clapshot.
Prepare the clapshot:
- Peel the potato and the turnips
- Chop into medium-sized pieces
Prepare the tenderloin:
- Trim any silver skin off the tenderloin
- Lay out a bed of bacon, weaving each new piece into the previous pieces until you have a nice cross-hatch of bacon.
- Lay your tenderloin on the bed of bacon and wrap the bacon around the tenderloin. Secure with toothpicks.
Sear and cook the tenderloin:
- Place the tenderloin in a heated frying pan with a small amount of grapeseed or vegetable oil.
- Sear the tenderloin for 3-4 minutes on each side.
- Heat oven to 400 degrees.
- Place the tenderloin and pan in the oven for 20 minutes, until the internal temp reaches 140 degrees.
Cook the clapshot:
- Place the chopped potato and turnip in a pan filled with water.
- Simmer for 25-30 minutes.
Reduce the Glayva liquor sauce:
- Place pan over medium heat.
- Add a splash of grapeseed or vegetable oil.
- Add 1 chopped shallot
- Sweat off the shallots for 2 minutes.
- Add 1 cup of Glayva liquor.
- Add 1 cup of orange juice.
- Add 1 spring of thyme and 1 bay leaf.
- Heat over medium heat for about 25 minutes until the liquid reduces and becomes a glaze.
Finish the clapshot:
- Remove the potato and turnips from the heat and drain.
- Mash the potato and turnips.
- Add two tablespoons of butter and continue mashing.
- Add 1 tablespoon of chopped chives.
- Cut up the tenderloin into slices about 1 inch thick.
- Spoon a helping of clapshot onto the center of the plate.
- Add 2-3 slices of bacon-wrapped tenderloin.
- Strain the Glayva glaze and gently pour over the pork.
- Garnish with chives.
- Serve with a fine Scottish single malt whisky.
*All measurements are U.S. measurements.