A Loin of Tender Pork
Pan seared Niman Ranch Pork Tenderloin with a Sriracha and honey pan sauce reduction served with sautéed green beans and baked sweet potato.
First thing is first, wrap a couple of sweet potatoes each in tin foil and bake at 350 degrees in the oven for a little more than an hour. I should have put them on a baking sheet, because the sugars and other juices from the potato leaked out, smoked up the oven, and it was a quite a mess.
Trim and skin the pork tenderloins of the silver skins and excess fat. This really isn’t necessary, but its not too difficult after a few tries. Kosher salt and pepper each side and allow them to come to room temperature. With a little bit of olive oil in the pan, I carefully had to fit all 12 inches of pork tenderloin in a 9 inch pan. Just take your time and sear top and bottom for about 5-7 minutes.
After searing each pork tenderloin, place them on a baking sheet in the oven at 350 degrees for 8-10 minutes depending on your preference of doneness. Allow to rest, covered with tin foil for 10 minutes.
Head back to the stove to start the sauce by deglazing the pan with 16 ounces of chicken stock and scraping all the burnt bits off the bottom of the pan with a wooden spoon. Add about two table spoons each of Sriracha and honey and let it reduce by half. One of my dinner guests recommended that I should have let the sauce reduce more, but I was getting hungry, it was getting late, and I didn’t want to wait any longer.
Snap the ends off the green beans, and put them in a sauté pan with some lime juice, olive oil, Kosher salt and black pepper on medium high heat for about 6-8 minutes. I like my veg al dente. If you prefer yours a little softer, turn the heat a little lower and cook for a little longer.
- Executive Chef Matt Murphy, The Irish House – New Orleans, Louisiana
In another addition to our Chef’s recipes section at www.rarecuts.com, Chef Matt Murphy has added a delicious take on a pork tenderloin.
Chef Murphy has quite the culinary background and it was great fun to meet him to discuss which of his thousands of recipes to feature on our site. When chef came into the store to pick up some flank and pork tenderloin for a morning cooking show he was doing the next day, he had 3 very beautiful (identical twin) daughters with him and I thought I had my hands full with one very beautiful daughter. It was like being in a Tom Cruise movie to hear him subtly correct those little darlings in that Irish accent that got more pronounced as the girls tested him further. (Tom Cruise in Far and Away was the first Irish movie that came to mind).
Nonetheless, if you haven’t been – then go have a pint and see chef in action at The Irish House in New Orleans – I promise you won’t be disappointed. On the other hand, cook at home and you can use Promo Code PT15OFF for 15% off our Niman Ranch pork tenderloins at www.rarecuts.com to replicate this dish at your liesure. It’s a bit time consuming, but so worth the time – and as always a long recipe only means more whiskey while you work. So have at it and enjoy!!
GRILLED PORK TENDERLOIN WITH A BLUE CHEESE, ROASTED PECAN AND HERB STUFFING
Dynamite take on pork tenderloin that is spectacular to begin with!
- 4 Niman Ranch Pork Tenderloins
- 1 Bread Roll (diced)
- 6 ounces Blue Cheese
- 2 ounces Roasted Pecans
- 3 sprigs Thyme (chopped)
- 3 sprigs Sage (chopped)
- 1 Red Bell Pepper (quartered)
- 1 Zucchini (cut into 8 slices on bias)
- 1 Squash (cut into 8 slices on bias)
- 1 Eggplant (cut into 8 slices on bias)
- 4 Sugar Can Skewers
- 12-16 medium to large Shrimp
- 1 Clove Garlic (chopped)
- 4 sprigs Rosemary
- 1 bottle Abita Amber Beer
- 2 ounces Hot Sauce
- 6 ounces Worcestershire
- 4 ounces Butter
- 1 ounce Creole Spice
- 2 ounces Olive Oil
- 2 ounces Shaved Parmesan
- 3 Green Onions/Shallots (diced)
- Salt & Pepper
Slice the pork tenderloin horizontally. Season it with salt and pepper. Mix the blue cheese and pecans with the bread, herbs and a little softened butter. Place the stuffing on top of the pork and fold over. Heat up a skillet with some olive oil and sear the pork on both sides. Then place it in the oven to finish cooking at 325 degrees for 8-10 minutes. Set the pork aside on a plate.
Toss the sliced squash, zucchini and eggplant with olive oil and grill. Take the vegetables off and allow them to cool on a tray. Then layer them on top of each other, placing shaved parmesan between each layer. Finish with the red pepper on top and allow it to warm in the oven for 5 minutes before serving. Saute the garlic and green onions in a hot skillet. Add in some of the chopped rosemary. Deglaze with half of the Abita Amber beer. Add in hot sauce and Worcestershire and allow it to reduce by 1/3. Finish by whisking some butter into the sauce. Skewer the shrimp with the sugar can and season with Creole spice. Cook these on the grill last and place them on top of the pork.
Place the pork on the plate with the vegetable terrine and grilled shrimp on top. Drizzle the sauce around and garnish with rosemary.