Pork Tenderloin

Caramelized Brussels sprouts, chestnut & potato puree, crumbled chorizo, braised red cabbage, orange cardamom jus

Serves 2

1pc whole pork tenderloin
1/2 lb caramelized Brussels sprouts
1/2 cup chestnut puree
1/4 cup crumbled & sautéed chorizo (removed from casing)
1/2 cup braised red cabbage
1/4 cup orange cardamom jus

Tenderloin Cooking Instructions
Trim off the silverskin, season and then sear in a hot pan with some oil (or a cast iron skillet)
Then place it into a hot oven at 400’F for approx 10-12 minutes or until an internal temp of 160’F is achieved
Then take it out of the oven to rest for 10 minutes to allow the juices to settle and then carve and enjoy!

Braised Red Cabbage

1/2 lb red cabbage, finely shredded
1 oz onion, red, julienned
1 oz red wine
2 tbsp orange juice
4 tbsp apple cider
2 tbsp cider vinegar
1 tbsp brown sugar
1/2 cup chicken stock
1/2 oz shredded apple
1 tbsp parsley, chopped
1 tbsp thyme, chopped
1 tbsp orange zest
2 tbsp oil, vegetable
1 tbsp butter
TT salt and pepper

Heat the oil and butter over medium heat and add cabbage and onions. Cook for several minutes
Deglazed with red wine. Reduce liquid by half
Add cider, orange juice, vinegar, brown sugar, stock, and apple. Check seasoning
Bring to boil covered and let cook on simmer for 15 min
Remove cover and cook until the cabbage is soft and most of the liquid is cooked out
Finish with thyme, parsley and orange zest
Adjust seasoning

Caramelized Brussels Sprouts

1/2 lb Brussels sprouts, halved and blanched
1 tbsp Maple syrup
1 tbsp Butter

Saute Brussels sprouts in butter over high heat
Add maple syrup and saute until Brussels sprouts have caramelized
Season with salt and pepper

Chesnut & Potato Puree

2 oz Yukon Gold potatoes, peeled, cooked and riced (warm)
1 tbsp butter
1/2 cup chestnuts, roasted and peeled
30ml 35% cream
TT salt and pepper

Melt butter and heat cream over medium heat. Add chestnuts, salt and pepper and simmer for 10-15 until chestnuts have softened
Puree chestnuts in blender, adding enough cooking liquid to let them puree
Combine puree with riced potatoes. Adjust consistency with additional cooking liquid and adjust seasoning with salt and pepper.

Orange Cardamom Jus

1 pc shallot, julienned
1/2 oz butter
2 pc orange, juice of
1pc cardamom, green, cracked
5 ml red wine
1 cup veal jus
TT salt and pepper

Sweat shallot in butter over medium heat until softened
Add cardamom and sweat a few more minutes
Deglaze with orange juice and reduce by 3/4

Add red wine and reduce by 3/4
Add jus, bring to boil and reduce by 1/3 or until proper consistency achieved
Adjust seasoning with honey and salt and pepper

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