Bronzed Pork Tenderloin with Wilted Baby Kale Bourbon Glazed Bacon Andouille Sausage
Ingredients:
1 lb. pork tenderloin trimmed
2 TBS canola oil
6 oz. cooked crumbled Andouille sausage
1 bunch green onions diced
2 medium shallots
1 cup pork stock
1 Roma tomato
3 TBS softened butter for sauce
2 TBS melted butter for pork
2 TBS Cajun Seasoning
4 cups baby kale
1 TBS cider vinegar
6 oz. Bourbon glazed bacon
Siracha sauce
Salt & pepper
Method:
Put oil in a medium sized skillet and heat until hot. Rub tenderloin liberally with Cajun spices and sear in the skillet. Remove tenderloin and set aside. Pour 12 oz. water in skillet and reduce by a third, then reserve the liquid as your cup of pork stock. Now add 1 TBS butter to same skillet, sauté shallots until they are translucent then add the Andouille sausage and cook for a minute, then add the green onions and cook for one more minute, add the juice of half a lemon then the pork stock and simmer for another minute or two then slowly add the remaining 2 TBS of butter while stirring the sauce. Set sauce aside and keep hot. Next put kale, cider vinegar and salt & pepper in a sauce pot cover and cook for one minute or just until the kale starts to wilt. Toss with bacon. Now put a large cast iron skillet on medium high for 5 minutes or so. You want the pan hot but not to the white hot stage – make sure your hood fan is on high. While the pan is getting hot slice the pork into ¼-1/2 inch slices run pieces of pork through the melted butter and sprinkle both side with Cajun spices and put in hot cast iron skillet, cook about 1.5 minutes per side until a nice bronze color and set aside.
To Plate: Place a pile of kale and bacon in center of plate. Lay pork up the sides of kale, cover with sauce, garnish with diced tomato. And finish with a few dollops of siracha sauce.
Recipe by Chris Buell from Taste Buds Catering
Ingredients:
1 lb. pork tenderloin trimmed
2 TBS canola oil
6 oz. cooked crumbled Andouille sausage
1 bunch green onions diced
2 medium shallots
1 cup pork stock
1 Roma tomato
3 TBS softened butter for sauce
2 TBS melted butter for pork
2 TBS Cajun Seasoning
4 cups baby kale
1 TBS cider vinegar
6 oz. Bourbon glazed bacon
Siracha sauce
Salt & pepper
Method:
Put oil in a medium sized skillet and heat until hot. Rub tenderloin liberally with Cajun spices and sear in the skillet. Remove tenderloin and set aside. Pour 12 oz. water in skillet and reduce by a third, then reserve the liquid as your cup of pork stock. Now add 1 TBS butter to same skillet, sauté shallots until they are translucent then add the Andouille sausage and cook for a minute, then add the green onions and cook for one more minute, add the juice of half a lemon then the pork stock and simmer for another minute or two then slowly add the remaining 2 TBS of butter while stirring the sauce. Set sauce aside and keep hot. Next put kale, cider vinegar and salt & pepper in a sauce pot cover and cook for one minute or just until the kale starts to wilt. Toss with bacon. Now put a large cast iron skillet on medium high for 5 minutes or so. You want the pan hot but not to the white hot stage – make sure your hood fan is on high. While the pan is getting hot slice the pork into ¼-1/2 inch slices run pieces of pork through the melted butter and sprinkle both side with Cajun spices and put in hot cast iron skillet, cook about 1.5 minutes per side until a nice bronze color and set aside.
To Plate: Place a pile of kale and bacon in center of plate. Lay pork up the sides of kale, cover with sauce, garnish with diced tomato. And finish with a few dollops of siracha sauce.
Recipe by Chris Buell from Taste Buds Catering
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