Mere Bulles Pork Tenderloin & Sides - WSMV Channel 4

Mere Bulles Pork Tenderloin & Sides

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Marinated Pork Tenderloin by Chef Christopher Smithing    
    
Grilled pork tenderloin with brandy cranberry sauce over sweet potato mash with sautéed brussel sprouts, shallots and bacon.
Pork Marinade, 1-quart yield
·    2 ½ Cups Olive Oil
·    3 Tbps Soy Sauce
·    2 ½ Tbsp Honey
·    2 ½ Tbsp Chili Powder
·    2 ½ Tbsp Cumin
·    2 ½ Tbsp Onion Powder
·    1 ½ Tbsp Garlic Powder
·    1 Tbsp Kosher Salt
·    2 ½ tsp Coriander
·    2 ½ tsp Franks Hot Sauce
·    1 ½ tsp Coriander
·    1 each Lime juiced
Place all ingredients into a small mixer and combine ingredients well (about 10 minutes).  Store in refrigerator and use on pork or chicken.
Sweet Potato Mash, 2-quart yield
·    5lb. Sweet Potatoes, peeled
·    ¾ Cup Butter, melted
·    1 ½ tsp Kosher Salt
·    ¼ tsp + pinch Cinnamon
Boil the sweet potatoes until soft.  Place into mixer and beat smooth with a whip.  Add the remaining ingredients and mix until incorporated.
Brandy Cranberry Sauce, 1-quart yield
·    3 bags Whole Cranberries
·    2 ¼ cup Brown Sugar
·    9 fl oz Brandy
·    6 fl oz Triple Sec
·    2 ¼ cup Orange Juice
·    1 ½ tsp Kosher Salt
·    ¾ tsp Black Pepper
·    3/8 tsp Cayenne Pepper
Place all ingredients into a sauce pot and bring to boil.  Stir well and reduce to a good simmer for 20 minutes.  Using the back of a spoon, press the berries to crush.  Continue to cook until the sauce thickens, about 5 minutes.  Let cool.  Place into a container and cool completely in the ridge.
Bussel Sprouts with Bacon, 2 orders
·    1 Tbsp Olive Oil
·    2 Tbsp shallots, slice thin
·    1 tsp Garlic, chopped
·    2 Tbsp Bacon, cooked and chopped
·    2 cups Brussel Sprouts, blanched
·    Salt and Pepper to taste
Blanch the Brussel Sprouts in boiling water for 3-4 minutes (until soft enough to pierce with a fork).  Remove from boiling water and place into an ice bath to stop the cooking process.  Once cold, drain and pat dry.  Halve the Brussel Sprouts and set aside.  In a sautee pan, heat the oil until it shimmers.  Add the shallots and cook until tender.  Add the garlic, bacon and Brussel Sprouts and toss.  Place into 450 deg oven for 3-4 minutes (to add color and heat the Brussel Sprouts).  Remove from oven and toss with the salt and pepper.  You are ready to plate.

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