HACKtober: Pork Tenderloin with Roasted Fall Vegetables

Chef Rocky makes the perfect meal for a fall dinner.

HACKtober: Pork Tenderloin with Roasted Fall Vegetables 

INGREDIENTS:

  • 1 Pork Tenderloin
  • 2 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Black Pepper
  • 1 tsp Black Coffee
  • 2 tsp Kosher Salt
  • 3 Baby Carrots; washed/unpeeled
  • 3  Brussel Sprouts; trimmed
  • 1 cup Green Beans; fresh
  • ¼ cup Cranberry Sauce; prepared
  • 2 oz Port (or similar wine)
  • 1 tbsp Unsalted Butter

PROCEDURE:

  • Remove your tenderloin from refrigeration.
  • Season and bring close to room temperature.
  • Sear all sides in a large skillet with olive oil.
  • Finish to the desired temperature in the oven.
  • Preheat oven to 375F.
  • Trim and cut all vegetables.
  • Blanch and shock vegetables. #HACK
  • Toss in mixing bowl with olive oil and same seasoning as tenderloin.
  • Lie out on sheet pan and bake for approx. 10 min. (or until lightly browned).
  • Serve with sliced pork tenderloin.
  • Deglaze skilled with port ice cube. #HACK
  • Add chicken stock (possibly ice cube). #HACK
  • Add cranberry sauce and reduce to desired consistency.
  • Finish with butter, and pour directly over sliced tenderloin.

HACKtober #ChefHacks:

1. Blanch and Shock most all vegetables to retain color, and to help cook!

2. Finish your tenderloin on the roasted vegetables as a makeshift roasting rack!

3. Pour old/unfinished wine and/or stock in ice trays to freeze for quick sauce making or additional flavoring of many kinds!

4. MONTEE AU BUERRE! “mount with butter” to finish sauces and make them shine!

NINETEEN49 CATERING
www.1949catering.com
 


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