Jim Pearce, director of retail culinary operations at Holiday Market in Royal Oak, shared this recipe for pan seared pork tenderloin. He suggests pairing this with Griffin Claw’s Three Scrooges Winter Ale, which is available in cans at Holiday Market as well as other craft beer stores in SE Michigan. You can also find some on tap at Griffin Claw Brewery in Birmingham.
For the Pork Tenderloin & Demi:
1 orange, zest grated
3/4 cup freshly squeezed orange juice (3 to 4 oranges)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
8oz Demi Glace (sold in Du Jour, at Holiday Market)
½ cup Cranberry Chutney (sold in Du Jour, at Holiday Market)
1 cup Spanish onion, julienned
For the Risotto:
6 ½ cups chicken stock
6 tbsp unsalted butter
1 medium onion, finely chopped
2 medium garlic cloves, minced
Freshly ground black pepper & Kosher salt
2 cups pearl barley
½ cup freshly grated Parmesan cheese
1 tbsp each fresh Parsley, chives & basil
For the Root Vegetables:
5 turnips (roots only)
Salt & Pepper
For the Pork Tenderloin:
Combine the orange zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 375 degrees F
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof sauté pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the sauté pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Heat up a separate sauté pan & drizzle 2 tablespoons of olive oil into the pan. When oil is hot & freely moves around the pan, add onions with salt & pepper, stirring & sautéing until soft & caramelized. Add in demi glace & chutney; stir until hot all the way through. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve pork in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season pork with salt and pepper and serve warm, or at room temperature. Ladle sauce over the meat or serve on the side.
For the Risotto:
Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes. Add Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto and serve with the pork.
For Root Vegetables:
Peel and cut root vegetables into large chunks, all about the same size. Arrange in a roasting pan and season with olive oil, salt & pepper. Roast at 375 degrees until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter. Serve with the pork.