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From
the St. Louis Post-Dispatch:
SPECIAL
REQUEST: Sunset 44 restaurant shifts to a bistro style
By Mary Billings
SPECIAL TO THE POST-DISPATCH
11/08/2005
Q: We had dinner at Sunset 44 in Kirkwood and would love the recipe
for their pork tenderloin, please.
-- Marcia Loomis, St. Louis
A: Sunset 44 has given itself a face-lift and a new name. Chef-owner
Bob Menendez has turned his restaurant into Sunset 44 Bistro. A sleeker
style, a remodeled bar and added banquet space enhance the operation.
"Our menu is a lot different now," Menendez says. "It's
more European. The portions are smaller, but on some items you have
the option if you want larger."
Some familiar favorites
such as sauerbraten and braised short ribs now share the menu with
new offerings,
including scallops and calamari
Monterey, sirloin gorgonzola and spinach-leek ravioli with sage butter.
Menendez describes it as "combining the spirit of the bistro
with the eclectic and expansive style of American cuisine."
A new banquet room accommodates up to 260 guests. Sunset 44's banquet
menu hasn't changed, but Menendez sometimes uses private parties to
showcase new dishes.
"Some people say, 'Just
plan it, Bob. Just tell us what we should have.'"
One thing that hasn't changed at Sunset 44 is the fresh house-made
breads and plate of lavash with cheese spread that adorns each table.
A Sunday breakfast buffet features eggs Benedict, bacon, biscuits,
sausage, potatoes, gravy and a Belgian waffle bar.
PORK
TENDERLOIN WITH CRANBERRY GINGER CHUTNEY
Sunset 44
Bistro
Yield:
6 servings pork; 5 cups chutney
For
chutney:
2 (12-ounce) bags fresh cranberries
1 pound (3 cups lightly packed) brown sugar
1 1/2 cups currants
1 cup dried apricots, quartered
1
teaspoon ground cinnamon
1/8
teaspoon ground red (cayenne) pepper
1
cup cranberry juice
1 tablespoon
plus 1 teaspoon minced peeled fresh ginger
For pork:
Nonstick
cooking spray
1/4 cup
soy sauce
3/4 cup
Burgundy wine
1 tablespoon
dried oregano, crushed
1 teaspoon
garlic powder plus more to taste
1/4 cup
corn oil
2 pounds
pork tenderloin, excess fat and silver skin removed
Salt
Ground black
pepper
To
prepare chutney: Combine cranberries, sugar, currants,
apricots, cinnamon, cayenne pepper, cranberry juice and ginger
in a heavy saucepan. Cook
over medium heat, stirring until sugar is dissolved. Increase heat to high;
boil 10 minutes. Pour into a bowl. (Refrigerate leftovers in an airtight
container.)
To
prepare pork: Preheat the oven to 350 degrees; place a cake rack
over a shallow baking pan (such as a jellyroll pan), and coat the rack with
cooking spray. Set aside.
Combine
soy sauce, wine, oregano and 1 teaspoon garlic powder in a
bowl; slowly
whisk in oil to emulsify. Add pork; marinate 10 minutes at room temperature
(or
refrigerate overnight). Drain pork, discarding marinade. Season pork with salt,
pepper and garlic powder to taste. Arrange pork on prepared rack; bake about
35
minutes or to an internal temperature of 165 degrees.
Let pork
stand about 5 minutes, then slice 1/2-inch thick. Spoon some
warm
chutney onto each serving plate; arrange pork slices on top.
Per serving
pork plus 1/4 cup chutney: 363 calories; 9.5g fat (24
percent calories from fat); 3g saturated fat; 100mg cholesterol; 33g protein;
34.5g carbohydrate; 30g sugar; 2g fiber; 334mg sodium; 40.5mg calcium; 685mg
potassium. |
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