Grilled Pork Tenderloin with Creamy White Beans and Crispy Fried Onions

Serves 1
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Directions

  1. 1Make a brine with boiling water, salt, sugar, peppercorns, oranges, and rosemary.
  2. 2Cool the brine down by adding ice.
  3. 3Pour the tepid brine over the pork tenderloins.
  4. 4Let the pork brine all day, then refrigerate.
  5. 5Place the pork on a rack to drain and form a pellicle.
  6. 6Make the white bean side dish by sautéing carrots, zucchini, and yellow squash with olive oil and butter.
  7. 7Season the vegetables with salt, pepper, and thyme.
  8. 8Add garlic and white beans to the vegetables.
  9. 9Stir in chicken stock and heavy cream and let simmer.
  10. 10Season the pork with salt, pepper, garlic, and onion powder.
  11. 11Sear the pork on a grill until caramelized.
  12. 12Finish roasting the pork in a 400°F oven until the internal temperature reaches 150°F.
  13. 13Shave onions thinly using a mandoline.
  14. 14Season the shaved onions with salt and pepper, then dredge in seasoned flour.
  15. 15Fry the onions in oil at 350°F until crispy.
  16. 16Slice the pork and serve it over the white beans with demi-glace and crispy fried onions.

Ingredients

  • 6 pork tenderloins
  • 1 pot boiling water
  • 1 cup salt
  • 1 cup sugar
  • 1 handful peppercorns
  • 3 oranges
  • 1 sprig rosemary
  • 1 big scoop ice
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup carrots
  • 1 cup zucchini
  • 1 cup yellow squash
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch dried thyme
  • 1 big scoop garlic
  • 1 large bowl white beans
  • 1 box chicken stock
  • 1 box heavy cream
  • 1 container demi glace
  • 1 pinch rosemary
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 pinch pepper
  • 2 onions
  • 1 pot oil

Equipment

potstoveicespoonlarge panrackgrillovenmandolinebowlsievelarge metal bowlladleknifeplatetongs

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