Creole Roasted Pork Tenderloin
Exclusive recipe for ChefMartin.net for the Posh Kitchen TV show complements of Executive Chef Bobby Tampier.
Chef Martin Had the pleasure of making this dish on set with his good Friend Executive Chef Bobby.
(1) Small Pork Tenderloin-Cleaned
Creole or Cajun Seasoning of choice
Season and Roast Pork Tenderloin in oven at 400 degrees until internal temperature reads 136F. Remove from oven and let rest. Cut into medallions and plate.
Sweet Potato & Brussel Sprout Hash
(1) Small Sweet Potato- medium dice
10 ea. Brussel Sprouts- shaved
¼ Red Pepper-medium dice
½ Serrano Pepper-minced
2 oz. smoked bacon-small dice
½ small shallot-minced
2 cloves garlic-minced
1 tbsp. agave nectar
1 tbsp. whole butter
Chopped Thyme to taste
S & P to taste
In a cold sauté pan render, smoked bacon until crispy. Remove bacon and reserve. Turn heat down and slowly sauté sweet potatoes. Add in Red and Serrano Pepper sweat down. Add Brussels, shallot, and garlic. Cook down until you start to see caramelization on the sweet potatoes and Brussel sprouts. Add agave nectar, thyme, and finish with butter and salt and pepper.
(1) Carrot-Peel it down to the core
Blanch peelings and fully dry. Fry in clean fryer. Remove and season. Keep for garnish.
Pork Dijonnaise Jus
(1) Cup Pork Jus
1 Tbsp. Dijon Mustard
1 tsp. Whole Grain Mustard
1 tsp Agave Nectar
1 Tsp. Sherry Vinegar
1 Tbsp. Butter
S & P to taste
Heat first four ingredients in small sauce pot. When hot finish with vinegar, butter, and salt and pepper.