Wood-Grilled Pork Tenderloin
Fingerling Potato-Brussels Sprout Hash, Bacon, Vanilla-Bourbon Jus
Chef Andrew Zimmerman of Proxi | Chicago
INGREDIENTS:
Pork Tenderloin:
One 1 ½-pound pork tenderloin
1 tablespoon kosher salt or smoked salt
Sugar
Fingerling Potato and Brussels Sprout Hash:
1 tablespoon extra-virgin olive oil, plus more as needed
¼ pound thick-cut bacon, cut across into ½-inch pieces
1 small onion, sliced
Salt
12 small fingerling potatoes, halved lengthwise
12 medium-sized brussels sprouts, trimmed then halved lengthwise
1 teaspoon thyme leaves
1 teaspoon parsley leaves
1 tablespoon butter
Freshly ground black pepper
Vanilla-Bourbon Jus:
1 tablespoon vegetable oil
1 small onion, diced
2 to 3 tablespoons bourbon
4 cups roasted chicken stock
2 sprigs thyme
1 to 2 tablespoons chopped flat leaf parsley
⅛ teaspoon vnlla Extract Co. pure vanilla extract
Salt
2 tablespoons butter, cold
To Assemble and Serve:
1 tablespoon vegetable oil
METHOD:
For the Pork Tenderloin:
Remove trim and silver skin from pork tenderloin and reserve for Vanilla-Bourbon Jus. Cut off the thinnest part of the tenderloin, about 2 inches back, to even out the shape. In a small bowl, mix to combine salt and a pinch of sugar. Season the tenderloin with the salt and sugar mixture. Let sit approximately 20 minutes.
For the Fingerling Potato and Brussels Sprout Hash:
Heat an oven to 400°F. In a large cast iron or heavy, oven-safe pan, heat olive oil. Add the bacon and cook until most of the fat has rendered and it is just short of crispy. Transfer bacon to a bowl, keeping approximately 2 to 3 tablespoons of fat in the pan. Add onion to the pan and season with a small pinch of salt. Sauté, stirring occasionally, until the onion is nicely golden brown. Transfer onion to the bowl, keeping as much fat as possible in the pan. Arrange the potatoes and brussels sprouts cut-side down in the fat, adding more bacon fat or oil as needed. Cook until the vegetables begin to sizzle. Place the pan directly in the oven. Roast approximately 10 to 12 minutes or until the potatoes and brussels sprouts are tender and nicely browned on the cut sides. Remove pan from the oven and stir in the bacon, onions, thyme, parsley, and butter. Season with salt and pepper. Keep warm.
For the Vanilla-Bourbon Jus:
In a medium-sized saucepan, heat vegetable oil. Add the reserved pork trim and silverskin and cook until browned. Add onion and sauté until it begins to brown. Remove from the heat and add bourbon. Let cook off heat for 1 minute, then carefully return the pan to heat. Allow the pan to flame up so the alcohol can burn off. Once the flame dies down, add chicken stock and simmer until the mixture has reduced to 1 cup. Add thyme and parsley and simmer an additional 2 to 3 minutes. Strain into a clean pot, then stir in vanilla extract and 1 to 2 pinches of salt. Whisk in cold butter. Keep warm.
To Assemble and Serve:
Prepare and heat a wood- or charcoal-fired grill. Lightly oil the grill grates, then place Pork Tenderloin on the grill. Cook, turning the meat every 2 to 3 minutes, until the internal temperature reaches 135 to 140°F, approximately 15 minutes. Let rest at least 5 minutes. Slice, then place on a serving plate along with some of the Fingerling Potato and Brussels Sprout Hash and a few spoonfuls of the Vanilla-Bourbon Jus.
