When fall arrives there is something almost wonderful about eating pork - it just works!! This is a great simple that adds another fall flavor in the light Truffle Mustard air. I prefer the Maille brand, I can add their Truffle and Chablis mustard to almost everything I eat, It is delicious. But there are cheaper options as well. Start with making the green peppercorn sauce. Add olive oil to a sauce pan and heat on medium temperature . Add shallots, garlic, and thyme. Sauté for 1 to 2 minutes, then, off heat, add cognac and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns. Next, start preparing the pork tenderloin. Trim some of the silver skin from the tenderloin and cut off the smaller parts so the loin is even in size. Salt and pepper the tenderloin and add fresh thyme. Vacuum seal together with butter (1 stick) and cook for 4 hours at 135 degrees in a water bath. Prepare the white asparagus. Trim the stalks so that the asparagus is even. Blanch in boiling water for 3 minutes the cool in water bath. When ready to serve - sauté for a 1 minute in hot sauté pan. When the tenderloin is ready, either quickly sear it is pan on high heat or torch the outside with a blowtorch. It is much more fun to torch it so that is always my preferred approach. Let it rest for a couple of minutes. While you wait for the tenderloin to be ready, mix together the mustard, water and soy lecithin. Use an immersion blender in the mustard-water mixture. Try to keep the blender halfway out of the liquid so the air is more easily incorporated. This can sometimes take several minutes and there will still be liquid left at the bottom of the bowl. Once there is a decent amount of foam on top, let it sit for 1 minute to stabilize. Reheat sauce and asparagus. Place a couple of asparagus stalks on a plate. Spoon green peppercorn sauce over the asparagus. Next, place two slices of pork tenderloin on the stalks and finally spoon some Truffle Mustard air on top of the loins. Great course for when it is getting a little colder outside. Bon appetite!!
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Cooking at home
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