We had a wonderful dinner last night.
I talk tough, but like everyone else, I also fall into the category of making the same thing over and over, and becoming bored with it. I guess blogging about my recipes gives me the similar satisfaction as cooking them, and I almost feel like I am creating them all over again.
Last night, I applied myself. Nothing fancy, just good food done right. Flavorful brined pork tenderloin, seared to golden brown perfection, thyme simmered baby yukon potatoes, sauteed melangee of baby bitter greens and a deeply flavored whole grain mustard sauce. I took the time to make a double chicken stock, took the time to reduce everything properly, and cook everything separately, combined only at the last moment to ensure complete depth and development of flavor. It was delicious. And easy, which makes it all that much better.
This is a northeast fall dish through and through, but good any time of year. I hope you enjoy it as much as we did!
Brined and seared pork tenderloin, baby yukon potatoes, wilted baby bitter greens, whole grain mustard sauce
Prep time: 35 min
Active cook time: 45 min
Inactive cook time: 5 hours
Yield: 4 portions
1 yellow onion, sliced
5 dried serrano peppers
4 cloves garlic, smashed
3 bay leaves
1/2 cup brown sugar
1/2 cup kosher salt
1/2 gallon of water
1/2 bunch thyme
Whole grain sauce:
1 1/2 cup dry white wine
1 cup rich chicken stock
1/8 cup maille brand whole grain mustard
1/2 cup heavy cream
1 lb baby yukon potatoes
1 tbsp kosher salt
1/2 bunch thyme
1 tsbp unsalted butter
1 tbsp unsalted butter
1 tsp siracha hot sauce
cracked black pepper
3 cups baby bitter greens, washed
2 pork tenderloins, trimmed of all silver skin
To make the brine:
Mix all ingredients in a sauce pot with half the water. Bring to a simmer, add the rest of the water. Cool.
To make the potatoes:
Place all items in a small sauce pot and barely cover with cold water. Bring to a simmer and simmer as low as possible until fork tender. Strain, discard thyme and let cool to room temp. Slice potatoes in half on a bias.
Place tenderloins in brine and place in fridge for 5 hours. Remove from brine, and pat dry with paper towels. Cut the tenderloin into pieces 2 inches in length. Season with cracked black pepper. Heat a heavy bottom saute pan to high heat, add a little vegetable oil and sear the tenderloins, all sides, until deep golden brown. Add the potatoes and let them develop a little color. Remove everything from pan and drain on towels.
You will now make the pan sauce. In the same pan, still over high heat, deglaze with the white wine. Scrap the bottom of the pan with a wooden spoon. Let reduce by 2/3. Add the chicken stock and whole grain mustard. Reduce until slightly thick. Add the heavy cream and reduce slightly. Add the pork and potatoes back to the pan. Season with salt, pepper and siracha. Add the greens. Cook, over medium heat, until sauce is thick enough to coat the back of a spoon. Check seasoning again.
Spoon a some potatoes and greens in the center of a plate. Place two tenderloin medallions on top of the potatoes and spoon some sauce on top and around. Serve right away.