 | Glazed Pork TenderloinChef Alex Brown of Senza | Oakdale, PA |
The Perfect Purées were the driving factor behind this dish. Being in the Rust Belt, we don’t have a ton of fresh fruits to work with. Using the tamarind and blood orange, specifically, enables me to use products that are generally not available.
Ingredients for Celeriac and Leek Cream:
• 1 head celeriac, peeled and diced
• 2 leeks, bottoms only, sliced and washed thoroughly
• 1 pint heavy cream
• salt and pepper, to taste
Ingredients for Tamarind-Glazed Baby Cauliflower:
• 10 oz. baby cauliflower
• 2 oz. chicken stock
• 2 tbsp. soy sauce
• 2 oz. The Perfect Purée Tamarind Puree, thawed
• 1 tbsp. butter
Ingredients for Apricot and Black Garlic Glazed Pork Tenderloin:
• 1 pork tenderloin
• 2 tbsp. The Perfect Purée Apricot Puree, thawed
• 2 oz. black garlic molasses
• 3 oz. demi-glace
• 1 tbsp. butter
• salt and pepper, to taste
Ingredients for Blood Orange–Pancetta Vinaigrette:
• 2 oz. The Perfect Purée Blood Orange Concentrate, thawed
• 2 oz. sherry vinegar
• 2 oz. rendered pancetta with fat
• 1 tbsp. whole-grain mustard
• 2 sprigs flat-leaf parsley, chiffonade
Method for Pork Tenderloin:
Season the pork tenderloin with salt and pepper. Sear on all sides in a hot pan until lightly browned. When the internal temperature reaches 105°F, add Perfect Purée Apricot Puree, black garlic molasses, and demi-glace. Baste continuously until the internal temperature reaches 115°F. Remove from the pan and rest for 5 minutes. Add butter to the remaining glaze, whisk to emulsify, and pour over the resting pork. Slice into ½-inch rounds before plating.
Method for Celeriac and Leek Cream:
Add diced celeriac and sliced leeks to a small pot and cover with heavy cream. Season with salt and pepper. Simmer until vegetables are tender and the cream has slightly reduced. Transfer to a blender and purée until smooth. Adjust seasoning as needed and keep warm for plating.
Method for Tamarind-Glazed Baby Cauliflower:
Heat a small amount of oil in a sauté pan. Add cauliflower and cook until lightly browned. Deglaze with soy sauce, Perfect Purée Tamarind Puree, and chicken stock. Simmer until the cauliflower is tender. Remove from the pan and keep warm. Reduce remaining liquid until nearly dry, then whisk in butter to emulsify. Toss the cauliflower in the glaze before serving.
Method for Blood Orange–Pancetta Vinaigrette:
Combine all ingredients at room temperature in a bowl and whisk until emulsified. Adjust seasoning to taste.
To Assemble and Serve:
Spoon a generous portion of Celeriac and Leek Cream onto the plate. Arrange slices of Glazed Pork Tenderloin alongside. Add several pieces of Tamarind-Glazed Baby Cauliflower and spoon the warm Blood Orange–Pancetta Vinaigrette over the pork and vegetables.