Grilled Pork Tenderloin with Creamy White Beans and Crispy Fried Onions

0
Serves 1
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Directions

  1. 1Make a brine with boiling water, salt, sugar, peppercorns, oranges, and rosemary.
  2. 2Make a brine with boiling water, salt, sugar, peppercorns, oranges, and rosemary.
  3. 3Make a brine with boiling water, salt, sugar, peppercorns, oranges, and rosemary.
  4. 4Cool the brine down by adding ice.
  5. 5Cool the brine down by adding ice.
  6. 6Cool the brine down by adding ice.
  7. 7Pour the tepid brine over the pork tenderloins.
  8. 8Pour the tepid brine over the pork tenderloins.
  9. 9Pour the tepid brine over the pork tenderloins.
  10. 10Let the pork brine all day, then refrigerate.
  11. 11Let the pork brine all day, then refrigerate.
  12. 12Let the pork brine all day, then refrigerate.
  13. 13Place the pork on a rack to drain and form a pellicle.
  14. 14Place the pork on a rack to drain and form a pellicle.
  15. 15Place the pork on a rack to drain and form a pellicle.
  16. 16Make the white bean side dish by sautéing carrots, zucchini, and yellow squash with olive oil and butter.
  17. 17Make the white bean side dish by sautéing carrots, zucchini, and yellow squash with olive oil and butter.
  18. 18Make the white bean side dish by sautéing carrots, zucchini, and yellow squash with olive oil and butter.
  19. 19Season the vegetables with salt, pepper, and thyme.
  20. 20Season the vegetables with salt, pepper, and thyme.
  21. 21Season the vegetables with salt, pepper, and thyme.
  22. 22Add garlic and white beans to the vegetables.
  23. 23Add garlic and white beans to the vegetables.
  24. 24Add garlic and white beans to the vegetables.
  25. 25Stir in chicken stock and heavy cream and let simmer.
  26. 26Stir in chicken stock and heavy cream and let simmer.
  27. 27Stir in chicken stock and heavy cream and let simmer.
  28. 28Season the pork with salt, pepper, garlic, and onion powder.
  29. 29Season the pork with salt, pepper, garlic, and onion powder.
  30. 30Season the pork with salt, pepper, garlic, and onion powder.
  31. 31Sear the pork on a grill until caramelized.
  32. 32Sear the pork on a grill until caramelized.
  33. 33Sear the pork on a grill until caramelized.
  34. 34Finish roasting the pork in a 400°F oven until the internal temperature reaches 150°F.
  35. 35Finish roasting the pork in a 400°F oven until the internal temperature reaches 150°F.
  36. 36Finish roasting the pork in a 400°F oven until the internal temperature reaches 150°F.
  37. 37Shave onions thinly using a mandoline.
  38. 38Shave onions thinly using a mandoline.
  39. 39Shave onions thinly using a mandoline.
  40. 40Season the shaved onions with salt and pepper, then dredge in seasoned flour.
  41. 41Season the shaved onions with salt and pepper, then dredge in seasoned flour.
  42. 42Season the shaved onions with salt and pepper, then dredge in seasoned flour.
  43. 43Fry the onions in oil at 350°F until crispy.
  44. 44Fry the onions in oil at 350°F until crispy.
  45. 45Fry the onions in oil at 350°F until crispy.
  46. 46Slice the pork and serve it over the white beans with demi-glace and crispy fried onions.
  47. 47Slice the pork and serve it over the white beans with demi-glace and crispy fried onions.
  48. 48Slice the pork and serve it over the white beans with demi-glace and crispy fried onions.

Ingredients

  • 6 pork tenderloins
  • 6 pork tenderloins
  • 6 pork tenderloins
  • 1 pot boiling water
  • 1 pot boiling water
  • 1 pot boiling water
  • 1 cup salt
  • 1 cup salt
  • 1 cup salt
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 handful peppercorns
  • 1 handful peppercorns
  • 1 handful peppercorns
  • 3 oranges
  • 3 oranges
  • 3 oranges
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 big scoop ice
  • 1 big scoop ice
  • 1 big scoop ice
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 cup carrots
  • 1 cup carrots
  • 1 cup carrots
  • 1 cup zucchini
  • 1 cup zucchini
  • 1 cup zucchini
  • 1 cup yellow squash
  • 1 cup yellow squash
  • 1 cup yellow squash
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1 big scoop garlic
  • 1 big scoop garlic
  • 1 big scoop garlic
  • 1 large bowl white beans
  • 1 large bowl white beans
  • 1 large bowl white beans
  • 1 box chicken stock
  • 1 box chicken stock
  • 1 box chicken stock
  • 1 box heavy cream
  • 1 box heavy cream
  • 1 box heavy cream
  • 1 container demi glace
  • 1 container demi glace
  • 1 container demi glace
  • 1 pinch rosemary
  • 1 pinch rosemary
  • 1 pinch rosemary
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 onions
  • 2 onions
  • 2 onions
  • 1 pot oil
  • 1 pot oil
  • 1 pot oil

Equipment

potstoveicespoonlarge panrackgrillovenmandolinebowlsievelarge metal bowlladleknifeplatetongs