Menu
Grilled Llano Seco Pork Tenderloin
Ingredients:
- 4 whole pork tenderloins, 3 to 4 pounds total, trimmed and silver skin removed
Brine for pork
- 3 tablespoons kosher salt
- 3/4 cup evaporated cane juice
- 2 cups hot water
- 2 cups cold water
Wet rub for pork
- 1 tablespoon fennel seed
- 1 tablespoon coriander seed
- 3/4 teaspoon ground cinnamon
- 1 1/2 teaspoon dry mustard
- 1 1/2 teaspoon brown sugar
- 1/4 teaspoon fresh cracked pepper
- 2 tablespoons olive oil
For fennel apple chutney (* Note: Make at least one day before using.)
- 1 tablespoon extra virgin olive oil
- 1 fennel bulb, cut in 1/4 inch dice
- 1 medium sweet Vidalia Onion cut in 1/4 inch dice
- 2 each Granny Smith apples cored and cut in 1/2 inch dice
- 1 1/2 cup seasoned rice vinegar
- Grated zest from one lemon
- 1 teaspoon kosher salt
- 2 whole Fresno Chilies, chopped fine
For red quinoa pilaf
- 1 1/2 cup prewashed quinoa
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, diced fine
- 2 ribs celery, diced fine
- 2 teaspoons fresh grated ginger
- Kosher salt to taste
- 1 3/4 cup vegetable stock
- 4 teaspoons rice vinegar
- 1 large bunch Italian Parsley, chopped coarse
For fresh shelled cranberry beans with broccoli rabe
- 3 cups vegetable stock
- 1 pound fresh shelled cranberry beans
- 1/2 yellow onion, diced fine
- 1 rib celery, diced fine
- 1 carrot, peeled and diced fine
- 2 sprigs fresh thyme
- 3 cloves garlic, peeled, crushed and chopped
- 2 tablespoons extra virgin olive oil
- 1 pound broccoli rabe cut into 2-inch pieces
- Kosher salt and fresh ground pepper
Getting it done:
Brine for pork
- In a non-reactive bowl, dissolve salt and cane juice in hot water. Stir until dissolved. Add cold water and cool to room temperature. Add pork and cover tightly. Refrigerate for 1 1/2 hours.
Wet rub for pork
- Toast fennel, cumin and coriander seeds in a skillet over medium high heat, stirring constantly until fragrant and slightly toasted. Remove from heat and mix with the remaining ingredients, except the oil. Using a spice grinder or mortar and pestle, and grind the mixture to powder. Mix with the oil and spread evenly over the pork at least one hour before grilling.
For fennel apple chutney (* Note: Make at least one day before using.)
- Heat oil in saucepan over medium heat until it shimmers. Add fennel and onion and cook until tender. Add apples, vinegar, zest, salt and chilies. Bring to a boil then drop to a simmer. Cook until it thickens, about 20 minutes. Cool to room temperature. Refrigerate covered overnight.
- For the Pork: Remove pork from brine. Rinse and pat dry with paper towels. Coat pork with wet rub at least one hour before grilling.
- Fire the charcoal in the grill and burn until the coals are white with ash. Spread the coals evenly on one side of the grill. Clean the grill grate with a wire brush and allow to heat.
- Place the pork on the grate and cook for 2 to 3 minutes per side and evenly browned. Move to cool side of the grill and close cover. Cook until internal temperature is 145°, then close all vents to hold pork.
To serve
- Remove pork tenderloin from grill and let rest on a cutting board for 10 minutes. Slice on the bias in 1-inch slices and serve immediately with chutney on the side.
For red quinoa pilaf
- To rinse well, place it in a cheesecloth-lined fine sieve. Rinse and drain 2 to 3 times, changing the cheesecloth after each time. Let drain thoroughly before cooking.
- Toast quinoa in a saucepan over medium heat until fragrant. Place in bowl and hold. Add olive oil to the same saucepan and add onion, celery, ginger and salt. Cook until tender. Increase heat to medium high and add stock and quinoa. Bring to a boil and then drop to a simmer. Cook until the quinoa is tender and all liquid is absorbed. Remove from heat and keep warm.
To serve
- Fluff the quinoa with a fork and adjust seasonings, if needed. Stir in parsley and serve immediately.
For fresh shelled cranberry beans with broccoli rabe
- Heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic and thyme and cook until tender. Add beans and vegetable stock and bring to a boil. Drop to a simmer and cook, covered, until beans are tender and creamy in texture, about 40 minutes. Uncover and bring to a low boil. Cook until liquid reduces to 1/2 its volume. Add broccoli rabe and mix well. Drop heat to a simmer and cook, covered for 5 minutes. Turn off heat and let rest, covered, for 5 minutes.
To serve
- Remove lid and add salt and pepper to taste. Serve immediately.
Let's Connect!
Share, Like, Repeat
Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering