Last month, I had the opportunity to attend a special dinner that took place at Terrain in Westport. The dinner was a collaboration between Chef Jes of Terrain and Chef Andrew of Underground. The Underground concept is a traveling pop-up dinner party. Each dinner has a unique theme with decor and menu to match!
Terrain was the perfect setting for an outdoor garden-themed dinner. Terrain has a beautiful space, and they cleverly utilized it by setting up tables throughout the garden. Each table was surrounded by trees and plants and gave the night a very intimate feel. The night started with everyone enjoying cocktails and some appetizers. Each chef made their intros and told us some more details about the night. Then we made our way to our seats.
The main course was my favorite part of the dinner. The dish took notes from a classic Thanksgiving dinner with a little twist. The dish was pork tenderloin served with sweet potato mash, manioc stuffing and a pancetta vinaigrette. The sweet potato mash was quite simple but balanced the meal perfectly. The pancetta vinaigrette added the perfect amount of savory to the meal. My favorite was the manioc stuffing. Manioc, also known as cassava or yuca, is a starchy root vegetable that often has a nutty flavor. It is native to South America. It is typically grown in tropical regions because it can withstand difficult growing conditions. The root is the most versatile and commonly consumed part of the plant. The best part is that manioc is gluten-free, grain-free and nut-free.
Keep reading to learn how you can make this delicious dish!
Pork Tenderloin
Pork tenderloins, largest size
Juice of 1 lime
2/3 cup grated parmesan cheese
Salt and pepper
Season and roast until pork is cooked through.
Chimichurri Marinade
1 teaspoon salt
4 garlic cloves, finely chopped
1/2 cup fresh parsley, chopped
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
Manioc Stuffing
1/2 cup butter
2 onions, chopped
4 cups manioc flour
4 slices of pancetta, chopped
1 cup chopped walnuts (or slivered almonds)
1 1/2 cups raisins
1/2 cup chopped parsley
salt and pepper to taste
In a large skillet, fry the pancetta until golden brown.
Add the butter and the onion and sauté until translucent.
Add the manioc flour, lower the heat and keep mixing until it toasts slightly and becomes a nice golden color. That should take about 5 minutes.
Season with salt and pepper and add the chopped parsley.
Serve warm or at room temperature.