Blackened Pork Tenderloin Medallions – with Strawberry &
Rhubarb Compote and Greek Yogurt
aka...
Homemade Superchef Winner!
Before we get to the recipe, I feel compelled to provide narrative about the competition. Homemade Superchef was an incredible experience. My fellow competitors made fantastic dishes, the students from HACC freely gave so much time and effort, Chef Patty was fantastic and it was an honor to work in her kitchen, my personal sous chef Steve was awesome, and the organizers of the event, Events By Eye Candy did a great job. We managed to support two amazing organizations, The Peyton Walker Foundation and New Hope Ministries, who do great work in our community. I want to thank everyone who was part of the event, those who came out, and those who supported us financially. It truly is an honor to be name the First Homemade Superchef.
As to the dish, I put this idea together for various reasons, first my love of sweet and savory, heat and sweet, and fruit and cream were all somehow mixed in to it. When I looked at the list of PA Preferred products that I was supposed to highlight, it just came to me. The strawberry & rhubarb compote was inspired by a dish I had at Aureole's in Las Vegas earlier this year on my anniversary trip. The blackened pork loin was chosen from the list of PA Preferred and my years of watching Top Chef and knowing that it will hold and serve well during the competition. The yogurt was added to cool the heat and meld with the compote. And there you have it. The oats were simply to add a little texture.
So without further ado...
Pork
.5 lbs Pork
Tenderloin
6 Tbsp Sugar
1 1/2 Tbsp
Kosher Salt
2 Tbsp
Paprika
2 tsp Garlic
Powder
2 tsp Onion
Powder
3/4 tsp
Coriander
3/4 tsp Salt
1/4 tsp
Pepper
1/4 tsp
Cayenne
1/4 tsp
White Pepper
2 Tbsp
Butter
Compote
11 ounces
Rhubarb
2 Tbsp
Vanilla sugar
3 Tbsp Apple
syrup
1 pound
Strawberries
2 Tbsp
Cornstarch
2 sprigs
Mint
10 ounces
Greek Yogurt (low-fat)
2 Tbsp
Sparkling Mineral water
Granola
1 cups
Rolled oats
1 Tbsp Dark
brown sugar
1 Tbsp Maple
syrup
1 Tbsp
Vegetable oil
1/4 tsp Salt
1.
Brine Pork in Sugar, Salt and Water mixture for
about an hour
2.
In a skillet, melt butter add blackening
seasonings. Whisk until dark brown. Remove from skillet and cool
3.
Rub spice mixture all over pork
4.
Cook pork on high direct heat about on all 4
sides (about 2 ½ minutes per side), move to indirect heat or oven, cover and
continue cooking until pork reaches medium rare-medium (145-160)
5.
Rest meat before cutting
6.
Peel and prep rhubarb into even ¼ chucks
7.
Mix rhubarb, vanilla sugar, apple syrup, and ¾
cup water (enough) bring to boil, cover and let simmer
8.
Prep strawberries into 1/4s, puree about of them
with immersion blender.
9.
Put puree through sieve add to rhubarb pot
10.
Make cornstarch sluree, add to rhubarb
11.
Add remain strawberries to rhubarb pot
12.
Add remained apple syrup and mint
13.
Cook until strawberries soften, chill for a few
hours
14.
Mix wet granola ingredients in a bowl
15.
Fold in oat
16.
Bake on cookie sheet (lined) for about 1 hour 15
mins, stir occasionally for color
17.
Whip Greek yogurt, mineral water, and remaining
vanilla sugar
A few notes..
Apple Syrup can be made using sugar and apple juice, the same manner in which you make simple syrup
Vanilla sugar is made by placing a vanilla bean in the sugar, sealing it in a plastic bag for about 1 week.
Enjoy!
