Blackened Pork Tenderloin Medallions – with Strawberry & Rhubarb Compote and Greek Yogurt

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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!