Bacon-wrapped pork tenderloin with clapshot and a Glayva honey glaze

Bacon-wrapped pork tenderloin with clapshot and a Glayva Whisky honey glaze

Method

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.

 

Final presentation:

  • 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.

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