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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-17-2012, 12:43 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Fire-Roasted Pork Tenderloin with Corn Cakes & Apple-Rum Compote (pics)
Fire-Roasted Pork Tenderloin with Corn Cakes & Apple-Rum Compote
Pork tenderloin is a great, and often under-appreciated cut. It's fairly inexpensive, easy to cook, healthy (with about the fat of boneless/skinless /just-this-side-of-worthless chicken breast), and it's a wonderful blank canvas for all manner of experimentation. It doesn't take much to elevate this cut into something special, as I did here. Pork tenderloin is very lean (thus the healthy part), so it really needs some help in the moisture and flavor department. A brine is a great way to bring both to the party. This cut is also a great candidate for a finishing glaze, sauce, or in this case, a fruit compote. How can you possibly go wrong with pork, apples and rum? It's a flavor trifecta! For the starch in this dish I decided to try something completely new for me -- corn cakes. I used a medium-grind corn meal along with creamed corn to add a hearty and interesting textural component. When you're shopping for pork I strongly recommend that you look for a natural product that doesn't include "up to a 12% solution of (insert chemicals here)". If you see a label with that kind of verbiage, warning Will Robinson! If that's all you can find, just skip the brine. This may look like a lot of work, but it really isn't. Ingredients 2 Pork tenderloins, about 1 1/2 lbs each Brine 1/2 cup Kosher salt 1/3 cup Brown sugar 1 Tbsp Old Bay seasoning 1 1/2 cup Boiling water 4 cups Ice 3 cups Apple cider Rub 2 Tbsp Brown sugar 2 tsp Kosher salt 2 tsp Black pepper, ground fresh 2 tsp Sweet paprika 2 tsp Ground ancho chile 1 1/2 tsp Ground cumin 1/2 tsp Ground ginger Compote 3 medium Fuji or Granny Smith apples, peeled, cored and diced to 1/3" 2 cups Apple cider 1/3 cup Rum (I used Appleton) 1/3 cup Brown sugar 3 Tbsp Sherry vinegar 2 Tbsp Butter, unsalted 1 Tbsp Kosher salt 1 tsp Allspice 1/2 tsp Black pepper, ground fresh 1/4 tsp Groud cumin Corn Cakes 1 cup Boiling water 3/4 cup Bob's Red Mill® Medium Grind Cornmeal 1 cup Creamed corn 1/4 cup Milk 1/4 cup Vegetable oil 2 Eggs 1 cup All-purpose flour 1 Tbsp Baking powder 2 tsp Kosher salt 1/8 tsp Ground white pepper Method Combine all of the rub ingredients in a small bowl, whisk well to combine, and set aside. Make the brine by combining all of the ingredients, except the ice and cider in a large mixing bowl. Whisk until the sugar and salt are dissolved, then add the ice and cider. Remove any silver skin and excess fat from each tenderloin. Put them in a large baking dish or zip-top bag and cover completely with the brine. Refrigerate for at least two, but no more than four hours. Combine all of the compote ingredients in a medium sauce pan and bring to a boil. Reduce the heat to a simmer and let cook for an hour, stirring occasionally. Blend the compote lightly with an immersion blender. You want to leave some small chunks. Cover and set aside. About 30 minutes before you're ready to serve, remove the tenderloins from the brine and pat them dry with paper towels. Put them in a baking dish or on a platter and coat all sides with a medium coating of the rub then set aside. Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400º). While you're waiting for the grill, make the corn cake batter by wisking all of the ingredients in a medium mixing bowl. Cook the tenderloins indirect until they reach an internal temperature 120º, about 15 minutes, flipping once. While the tenderloins are cooking, make the corn cakes. Heat a griddle or cast iron skillet to medium-high, and your oven to warm (about 175º). Make the cakes by pouring the batter in about 5" rounds on the griddle or in the skillet. Cook them until all of the large bubbles pop, then flip them over and cook about 90 seconds longer. Keep the cakes warm in the oven. When the tenderloins have reached an internal temperature of about 120º move them to the direct portion of the grill and sear them for about two minutes per side. Remove the tenderloins to a platter, tent loosely with foil and let them rest for five minutes. Cut the tenderloin across the grain into 1/4" medallions, plate on two corn cakes, and top with a good helping of the compote. Serve and enjoy! ----- John |
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01-17-2012, 04:38 AM | #2 |
Full Fledged Farker
Join Date: 12-05-11
Location: State of Confusion - Middle of the Pacific
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Man that looks delicious. Good job!
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If God didn't want man to eat animals. He wouldn't have made them out of MEAT! |
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01-17-2012, 05:02 AM | #3 |
Full Fledged Farker
Join Date: 09-26-11
Location: Lamesa, TX
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John, that's a keeper for me, thanks!
"Many have eaten here, few have died"
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Paula |
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01-17-2012, 06:14 AM | #4 |
Knows what a fatty is.
Join Date: 11-05-11
Location: Vancouver, BC
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I think I'll have to try that. Thanks for the idea
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2X FEC 100, 2X 22" WSM, 1X 18" WSM, 26" Kettle, 22" Kettle, UDS |
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01-17-2012, 11:52 AM | #5 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, guys!
John |
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01-17-2012, 11:57 AM | #6 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks and sounds Great John
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01-17-2012, 12:14 PM | #7 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Very nice!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-17-2012, 02:47 PM | #8 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Love the knife and fork. Very cool
Dan
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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01-17-2012, 02:48 PM | #9 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Temperatures are spot on and you are actually still alive!
Good job. |
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01-17-2012, 05:08 PM | #10 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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Sounded so good, I had to take a peek. Glad I did! This recipe is a definite keeper!! Thanks!
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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01-17-2012, 05:17 PM | #11 |
Knows what a fatty is.
Join Date: 12-15-10
Location: Plumas Lake, CA
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Wow, love this dish and love your blog.
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01-17-2012, 10:32 PM | #12 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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