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Recipes
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 Duo of Thyme Brined Pork Tenderloin & Lightly Smoked Pork Belly w/Dijon Pomme Puree, Sauteed Morel M | | Ingredients | Weight | Measure | | Pork Tenderloins, Cleaned | | 2 | | Fresh Pork Belly | 1 lb. | | | BRINE | | | | Water | 1 gal. | | | Kosher Salt | | 1 cup | | Bay Leaves | | 10 | | Garlic Cloves | | 15 | | Black Peppercorns | | 2 T | | Large Bunches of Thyme | | 3 | | Juice & Zest of Lemons | | 2 | | Honey | | 1/4 cup | | SMOKED ESSENCE | | | | Veal Stock | 1 gal. | | | Onion, Rough Chopped | | 1 | | Carrots, Rough Chopped | | 2 | | Garlic Cloves | | 20 | | Bay Leaves | | 6 | | Thyme | | 1 Bunch | | White Wine | 1 qt. | | | DIJON POMME PUREE | | | | Yukon Gold Potatoes, Peeled | | 3 | | Hevy Cream | | 1/4 cup | | Butter | 1/4 lb. | | | Dijon Mustard | | 4 tbsp. | | MOREL MUSHROOMS | | | | Small Morel Mushrooms | | 20 | | Chopped Garlic | | 1/4 tsp. | | Chopped Garlic | | 1/4 tsp. | | Chopped Shallots | | 1/4 tsp. | | Butter | | 1/4 tsp. | | Madeira | | | | METHOD | Combine all of the ingredients for the brine and bring to a boil for 1 minute. Let cool completely. Place tenderloin in brine overnight. Remove the tenderloin, rinse and set aside.
Cold smoke the pork belly for 45 minutes with a mixture of hickory and mesquite chips. Caramelize the onions, carrots and garlic in a braiser. Add the pork belly and deglaze with white wine. Let reduce. Add the thyme, bay leaves and stock and bring to a slow simmer. Place pot in a 350 degree oven and cook until pork belly is tender. About 4-5 hours. Remove the pork belly and set aside to cool. Strain the liquid and reduce until au sec. season to taste with salt and pepper. Finish with whole butter and keep warm. When the pork belly is cold, cut into 1 x 1 x 1 inch squares and reserve.
Place potatoes in salted cold water and bring to a simmer for about 1 hour or until fork tender. Remove the potatoes and run them through a ricer. Place potatoes in a pot over low heat and cook out all of the moisture. Whisk in the butter and then the cream and Dijon. Season to taste with salt and pepper and keep warm.
Sear the pork over med high heat and place in a 350 degree oven. Cook for 10-12 minutes or until desired doneness.
Sauté the morel mushrooms in a little oil/butter mixture, add shallots and garlic and deglaze with Madeira. Finish with the butter and adjust the seasonings.
| | ASSEMBLY | | Place the potatoes on the plate first. Top with some of the pork tenderloin, carved. Place morel mushrooms next to the pork. Place I piece of the belly on the plate. Drizzle on sauce. Fill and inverted glass with smoke of wood chips and place over the pork belly. This will be lifted off at the table. Enjoy!! |
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