4 boneless skinless chicken breasts, filet removed
2 piece pork tenderloin (about 100 g each)
2 tbsps canola oil
1 tsp canola oil
2 shallots, chopped
2 tbsps finely chopped fresh ginger
2 tbsps white wine
1 cup hot chicken stock
salt and pepper to taste
3 pears, peeled and cubed
6 seedless red grapes, halved
Coq-au-porc (see video above starting at 2 minute mark)
Put 4 chicken breasts between plastic wrap and pound them to 1/4 inch thick. Place one piece of tenderloin on the rough side of one chicken breast. Top with a second chicken breast. Using cotton string, tie the chicken breasts together so the tenderloin is completely enclosed. Repeat with remaining 2 chicken breasts and tenderloin.
Preheat oven to 350F.
In a skillet, heat 2 Tbsp oil over high heat and brown the roasts on both sides for about 5 minutes. Transfer to a baking sheet and roast in the oven for 30 – 35 minutes or until a meat thermometer inserted in the middle of the roast reads 175 F (80 C). Remove roasts from the oven, take off the string, and cover loosely with foil.
In a saucepan, heat 1 tsp oil over medium-low heat. Add the shallots and remaining ginger. Stir cook for about 5 minutes.
Stir in the wine and chicken stock; bring to a boil then reduce heat and simmer for 5 minutes. Season with salt and pepper. If necessary, thicken the sauce slightly with cornstarch. Stir in the pears and grapes and cook for 1 minute.
Slice the coq-au-porc and place on a warm serving platter. Top with the sauce and serve immediately. Each Coq au Porc serves 2 people.