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| Grilled Austin Pork Tenderloin with White Bean puree, Green Beans, Candied Poblano Starfruit Chutney |
| Serves 6 |
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| Ingredients for Austin Dry Rub |
2 tbsp Salt
2 tbsp Montreal Seasoning
2 tbsp Ground Cumin
2 tbsp Chili Powder
2 tbsp Onion Powder
2 tbsp Black Pepper
1 tbsp Cayenne Pepper
1/4 cup Smoked Paprika
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| Ingredients for White Bean Puree |
1/4 cup Pancetta or Maple Smoked Bacon
1/2 cup Shallots, finely chopped
1 tsp Garlic, chopped
1 Jalapeño, finely chopped
1 tbsp Cilantro
3 15 oz cans Canellini (White Kidney Beans),
rinsed and drained
11/2 cup Low-Salt Chicken Broth
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| Ingredients for Candied Poblano Starfruit Chutney |
11/2 cup Sugar
1/4 cup Poblano, finely chopped, (reserve 1/2)
1/2 cup Apple Cider Vinegar
1 cup Apple Juice or Cider
1/4 Starfruit, sliced into planks, (stars)
3/4 Starfruit, diced
1 tbsp Lime Juice
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| Method for Austin Dry Rub |
| • Combine all ingredients and store in air
tight container. |
| Method for White Bean Puree |
• Sauté bacon slowly in heavy large sauce pan over
medium heat. Add shallots and garlic and sauté
until translucent about 3 minutes.
• Add jalapeño and canellini beans and continue
to sauté for another minute than deglaze with
chicken stock and bring to boil.
• Reduce heat and cook low for 5 minutes until
some to most of liquid absorbed, stir often.
• Add cilantro and season with salt and pepper.
Puree mixture in processor.
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| Method for Candied Poblano Starfruit Chutney |
• In heavy sauce pot heat sugar, vinegar, and 3/4
poblanos until a light brown caramel forms.
• Deglaze with apple juice and reduce until a nice
thick consistency forms.
• Add the diced strarfruit with a pinch salt and
cinnamon. Starfruit stars reserve for garnish. |
| To Assemble |
• Rub pork tenderloin with Austin rub and a little
olive oil.
• Over a med-hot grill, cook pork tenderloin until
desired doneness-chef recommends 145 degrees
Fahrenheit (medium). Let the pork rest at room
temp for 5 minute than slice in 1 ounce medallions.
• Sauté green beans in olive oil until and season
with salt and pepper.
• On the center of the plate put 3-4 ounces of
white bean puree, shingle the pork medallions
over the beans, drizzle the chutney over the top
of the medallions with a few starfruit slices.
• Place green beans around plate. |
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