|
|
Cocoa crusted pork tenderloin with carrot couscous Ingredients
2 # pork tenderloin (cleaned of silver skin)
1½T. cocoa powder
¼ t. ground cumin
¼ t. smoked paprika
¼ t. ground black pepper
½ t. sea salt
1½ c. pearl couscous
3 c. carrot juice
1c. chicken stock
1” ginger (cleaned & sliced)
20 baby carrots
2 T. unsalted butter
1 T. olive oil
¼ c. red wine
2 oz. semi sweet chocolate (chopped fine)
* salt & pepper
Method
• Mixed all dry ingredients together and rub on pork tenderloin
• Allow to sit in refrigerator for at least 2 hours
• Pre heat oven to 325˚
• Heat 1 T. of butter & olive oil in sauté pan over medium heat
• Add pork & lightly sear pork on all sides about 4-5 minutes
• Move pan to a 325˚ oven for 8-10 minutes or until a internal temperature of 140˚
• Remove from pan and let rest for 5-10 minutes ( save pan & drippings )
• In a sauce pan bring carrot juice, ½ c. of the chicken stock, & ginger to a boil
• Add couscous, lower to a simmer, & cook till tender about 7-9 minutes
• Remove ginger and season to taste with salt & pepper
• Blanch baby carrots in salted boiling water till just knife tender
• Drain water and add ¼ c. of chicken stock, ½ T. of butter & season to taste
• Heat pan from the pork over medium high heat
• Deglaze with wine & remaining ¼ c. of chicken stock
• Lower heat to low and melt chocolate in
• Finish with ½ T. of butter and season to taste
• Reheat pork slightly & slice ½ inch thick
• Divide couscous onto plates, rest pork and baby carrots onto couscous & drizzle with sauce
Garnish with baby carrot tops
Serves 4-6 people
Pork cheeks braised with dark beer & cherries (image coming soon)
Ingredients
3# pork cheeks (cleaned)
¼ c. all purpose flour
1 large yellow onion (medium dice)
2 carrots (medium dice)
2 dark beer, 12oz. bottles
1c. beef stock
1# cherries (stemmed & pitted)
1T. parsley (chopped)
2T. olive oil
2T. unsalted butter
** salt & pepper
Method
• Season cheeks with salt, pepper, & dust with flour
• Heat large pan or dutch oven over medium high heat and add 1T. butter & 1T. olive oil
• Sear all sides of meat till well browned about 6-8 minutes and remove from pan
• Add onion, carrot, and half of the cherries and cook 5 minutes
• Add one bottle of beer and all of beef broth (deglazing bottom of pan)
• Put cheeks back into pan, cover, & put into 325˚ oven for 2 hours
• Bring to stove top and add second bottle of beer
• Cook over high heat till sauce is thick
• Add the rest of the cherries, butter, and parsley
• Season to taste with salt & pepper
• Serve over creamy polenta or mashed potatoes
• Optional- garnish with pickled stem on cherries & parsley leafs
Serves 2-4 people |
|
|