Recipe courtesy of Chef Jamil Pineda, Michael’s on East

Snake River Farms Pork Tenderloin
Pan-Seared with Currant Mushroom Ragu, Stone Ground Grits and Garlic-Parsley Green Beans

This is a great recipe for autumn entertaining!

Serves 6

For the Pork:

3 Pork Tenderloins

3 oz Olive Oil

4 Cloves Minced Garlic

Course Kosher Salt and Ground Pepper to Taste

Method

Preheat oven to 375 convection or 400 in a regular oven.

Trim the pork tenderloin well. Remove the “silver skin” and any fat. Salt and pepper all sides.

Heat a cast iron over medium high heat until hot, and sear all sides of the tenderloin for approximately 2 1/2 -3 minutes per side, until golden brown. While searing, crush 2 cloves garlic and mixed with the rest of the olive oil.

When searing is done, remove from heat and coat with the olive oil/garlic mixture about 10 minutes.
Rest for 5-10 minutes before slicing into medallions.

For the Grits:

4 cups Chicken Stock

3/4 tsp Course Kosher Salt

4 oz of unsalted butter

1 cup coarse Stone-Ground White Grits

1 cup Whole Milk

Method

In a heavy saucepan bring the chicken stock, salt and 2 oz of butter to a boil, then add grits gradually, stirring constantly with a fine wire whisk or wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until liquid is absorbed and grits are thickened, about 15 minutes. Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, about 10 minutes. Stir in remaining 1/2 cup milk and the remainder of the butter then simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 additional minutes. Grits will have a soft, mashed potato-like consistency. Set aside.

For the Mushroom Sauce:

1 lb Crimini Mushrooms, sliced

1 lb Button Mushrooms, sliced

6 oz of Unsalted Butter

3 Large Shallots, minced

3 Garlic Cloves, minced

1/4 cup Brandy

1/2 cup Black Currant Jelly

1/4 cup Dijon Mustard

1/4 cup Dry White Wine

Course Kosher Salt and Ground Pepper to Taste

Method

Melt the butter in a medium size saucepan over medium heat.

Add the mushrooms, shallots and garlic and sauté for 5 minutes. Add the wine and let it reduce for about 3 minutes, Add the jelly, mustard and flambé with the brandy. Simmer over low heat for about 10 minutes and season with salt and pepper. Keep warm until ready to plate the dish.

For the Green Beans:

1 lb Clipped Green Beans (blanched in water)

1 oz Olive Oil

½ bunch of Flat Italian Parsley, chopped

4 Garlic Cloves,sliced

Course Kosher Salt and Ground Pepper to Taste

Method

Heat up a medium sauté pan on medium high. Add the oil, garlic and beans and cook for 2 minutes. Add parsley and season with salt and pepper. Set aside.

To plate

In a pasta bowl, spoon the grits in the middle, place the pork on top, spoon the mushroom sauce around the grits and the green beans between the pork medallions, Garnish with micro greens or chives and serve.