Grilled Pork Tenderloin with Creamy White Beans and Crispy Fried Onions
Serves 1
Directions
- 1Make a brine with boiling water, salt, sugar, peppercorns, oranges, and rosemary.
- 2Cool the brine down by adding ice.
- 3Pour the tepid brine over the pork tenderloins.
- 4Let the pork brine all day, then refrigerate.
- 5Place the pork on a rack to drain and form a pellicle.
- 6Make the white bean side dish by sautéing carrots, zucchini, and yellow squash with olive oil and butter.
- 7Season the vegetables with salt, pepper, and thyme.
- 8Add garlic and white beans to the vegetables.
- 9Stir in chicken stock and heavy cream and let simmer.
- 10Season the pork with salt, pepper, garlic, and onion powder.
- 11Sear the pork on a grill until caramelized.
- 12Finish roasting the pork in a 400°F oven until the internal temperature reaches 150°F.
- 13Shave onions thinly using a mandoline.
- 14Season the shaved onions with salt and pepper, then dredge in seasoned flour.
- 15Fry the onions in oil at 350°F until crispy.
- 16Slice the pork and serve it over the white beans with demi-glace and crispy fried onions.
Ingredients
- 6 pork tenderloins
- 1 pot boiling water
- 1 cup salt
- 1 cup sugar
- 1 handful peppercorns
- 3 oranges
- 1 sprig rosemary
- 1 big scoop ice
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup carrots
- 1 cup zucchini
- 1 cup yellow squash
- 1 pinch salt
- 1 pinch pepper
- 1 pinch dried thyme
- 1 big scoop garlic
- 1 large bowl white beans
- 1 box chicken stock
- 1 box heavy cream
- 1 container demi glace
- 1 pinch rosemary
- 1 cup all-purpose flour
- 1 pinch salt
- 1 pinch pepper
- 2 onions
- 1 pot oil
Equipment
potstoveicespoonlarge panrackgrillovenmandolinebowlsievelarge metal bowlladleknifeplatetongs
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