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    "Mouth Watering" Seared Pork Tenderloin


    Source of Recipe


    Internet

    List of Ingredients




    Pork Tenderloin Spice Rub (cure)
    4 Tbls. Cumin
    1 Cup Chili Powder
    1 Cup Coriander
    1 Cup Kosher Salt
    2 Cups Sugar
    4 Tbls. Ground Black Pepper

    Combine all ingredients together and run mixture over pork tenderloin. Cover with PVC film and cure for 1 hr. Remove excess rub, rinse, portion, and store.


    Pork Tenderloin
    6 oz. Pork Tenderloin
    4 oz. Scallions, Mashed
    4 oz. Braised Red Cabbabe
    1/2 oz. Goat Cheese
    4 oz. Oriental Sauce

    Grill or seare pork tenderloin. Finish in the oven with 4 oz. of Oriental sauce. When done slice pork and arrange accordingly on the plate with the rest of garnishes.


    Oriental Sauce
    Yield 2 Qts. Serves 16
    1/2 Gallon Rcih Pork Stock
    1/2 Cup Kimlan Chili Sauce
    1/8 Cup Sesame Oil
    1/4 Cup Brown Sugar
    2 Tbls. Cornstarch
    1/4 Cup Hoisin

    Reduce Chili sauce, sesame oil, and brown sugar. Add pork stock, season, and thicken with cornstarch if necessary.


    Pork Stock
    Recipe to make pork stock for Oriental Sauce
    Yield 2 Qts.
    10 lbs. Pork Bones
    1 lbs.Carrots
    1 ea. White Onion-Sliced
    1 Rib Celery
    2 Sprigs Rosemary
    1 Cup Tomato Paste
    1 Cup Whole Garlic Cloves
    1 Cup Port Wine
    2 Tbls. Whole Peppercorns
    2 Qt. Veal Stock

    Roast bones until evenly browned. Toss vegetable with tomato paste, and roast with bones. De-glaze with port and transfer to stockpot. Add remaining ingredients, simmer for 2-4 hrs.

    Recipe
 

 

 

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