3 each Pork Tenderloin (normally weigh 14 oz)
1.5 gal Veal stock (substitute beef stock, low sodium)
4 each Carrots (peeled), cut into ½ inch pieces
3 each Yellow onion (skins removed), cut into ½ inch pieces
2 each Celery ribs, cut into ½ inch pieces
6 each Garlic cloves, sliced
1 T Tomato paste
2 cups Port wine
6 each Bay leaves
1 bunch Thyme
12 each Black peppercorn
1 tbs. Ground black pepper
1 tbs. Sea salt
½ cup Spice Rub (2/3 Chili powder and Cumin, 1/3 brown sugar and Cinnamon)
4 tbs. Olive oil
Spice Rubbed Pork Tenderloin with Port Wine Glaze and Brown Rice
PORK TENDERLOIN INGREDIENTS:
PREPARING THE SAUCE:In a sauce pan, place 2 tbs. of olive oil over medium high heat. Once the oil very hot just before it starts smoking; add the carrots, onions, and celery sautéing until dark brown (caramelized), stirring continuously. Once the vegetables are dark brown, add the garlic sautéing for 30 seconds. Next add the tomato paste, port wine, bay leaves, thyme, and black peppercorn reducing the wine by two-thirds. Then, add the veal stock allowing cooking to a full boil for a few minutes. Then reduce to medium low simmering until sauce consistency. Skim the top of the sauce removing oils resting on the surface. The reduction will take approximately 2 hours. Cook’s note: all burners work differently; therefore keep an eye on the sauce, stirring occasionally.
The best result for the sauce is to reduce the sauce to desired consistency; however you may reduce by half and thicken with arrowroot or cornstarch slurry to desired consistency. This will create twice the yield in sauce. Season the sauce with salt, pepper and 1 tablespoon of the spice rub.
Once the sauce is at desired consistency, strain and place in a sauce pan to keep warm. Desired consistency means the sauce should coat the back of a spoon.
SHORT GRAIN BROWN RICE:
2 cups California Short Grain Brown Rice
2 ½ cups Water
Pinch Salt
1 cup Grated dry Sonoma jack cheese
10 strips Apple-wood bacon, cut into ½ inch pieces, cooked and set aside
½ tsp. Thyme, freshly chopped
RICE PROCEDURE:
Rinse the rice three times in water, draining the water each time. Then place the brown rice, water, and the pinch of salt in a covered pot. Bring to a boil and reduce to simmer. Allow cooking on simmer, check periodically, for approximately 35 minutes. When water is fully incorporated into the rice remove from heat. Check rice for consistency. Be sure the rice is tender and fully cooked through. Gently fold in the cheese, bacon, and thyme. Allow to rest while completing the other ingredients.
PREPARING THE PORK:
Place the pork on a cutting board removing fat and silver skin with a boning knife. Portion the pork by cutting two equal portions from each loin or 6 portions. The cut is made midway on the loin.
Pre-heat a sauté pan over medium heat with 2 tbs. of olive oil. While the pan is heating, generously rub the pork tenderloin with the spice rub; sear on all sides until golden brown. After searing, place on a wire rack resting on a sheet pan. Set aside. Place in oven 30 minutes prior to dinner.
Bake in a pre-heated oven at 350 degrees for approximately 12-14 minutes or until 145 degrees ambient temperature; medium. Be careful not to overcook the pork as it will be dry. Allow resting for 6 minutes before cutting.
VEGETABLES:
You can use any choice of seasonal vegetables for this dish.
Plating:
Place the rice and vegetables on the plate allowing room for three medallions of pork. When ready to serve, cut each portion into three equal pieces placing on the plate next to the rice. Pour sauce over the pork garnishing with herbs or chives; your choice of soft herbs. Fresh herbs make a nice finish.
Morgans Restaurant is located on the 2nd floor of the Sheraton Grand Sacramento Hotel
