Maple-soy glazed Duroc Pork Tenderloin on Sautéed Kale

by Chef Scott Benjamin of Four Olives Wine Bar

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Ingredients

 

1 Duroc Pork Tenderloins

 

3-4 pounds of Kale

 

1 cup good soy sauce
1 cup mirin (sweet cooking wine from Japan)
1 cup real maple syrup
pinch of red pepper flakes
2 onions quartered
2 carrots peeled and chopped roughly
2T brown sugar
10 green onions with roots cut off
2 chunks of ginger peeled and chopped

 

10 green onions green part only
2T pine nuts
2T olive oil
Sea salt
Black pepper

Directions

Cut ribs out of 3-4 pounds of kale.
Blanch kale in salted water just until tender (about 4 min).
Shock kale in ice water, remove when chilled and squeeze out as much water as possible.

Combine in saucepan:
1 cup good soy sauce
1 cup mirin (sweet cooking wine from Japan)
1 cup real maple syrup
pinch of red pepper flakes
2 onions quartered
2 carrots peeled and chopped roughly
2T brown sugar
10 green onions with roots cut off
2 chunks of ginger peeled and chopped

Bring to a boil, and then reduce to a simmer for 10 minutes, strain off solids and reserve sauce.

Combine:
10 green onions green part only
2T pine nuts
2T olive oil
Pinch of salt
Pinch of black pepper

Process in blender, you may need to add a little more olive oil.

Trim any excess fat off of pork, place in cold fry pan and slowly bring up heat.  When fat has rendered off of pork, strain and reserve.

Season pork tenderloins with sea salt and fresh ground black pepper.

Bring a few tablespoons of canola oil to a light smoke in a large nonstick fry pan.

Sear pork until well browned on each side, then kill heat and ladle sauce on top of pork.  Return to medium heat and cook two minutes in the pan.

Transfer pork to a glass baking pan, and place in 400°F oven for a few minutes until internal temperature reaches 145°F (medium) be careful, these large cuts will rise in temp after they are pulled from the oven.

Meanwhile, put a few tablespoons of pork fat in nonstick fry pan and bring to a light smoke. Add Kale, pinch of salt and black pepper, sauté until a little brown is in the edges of the leaves, but still has a bright green color.

Center kale on plate, chop on top, use a spoon to drizzle a little of the sauce around the plate.
Garnish with a little green onion pesto on top

 

image http://www.flickr.com/photos/64443083@N00/8426576724/

About Janani Lee

After completing her BA degree in Dance and Religious Studies at Wesleyan University, Janani spent time farming and working in kitchens in California and Hawaii. In May 2013 she graduated from NYU with a masters in Food Studies with a focus on Food Systems. She is interested in urban farming, arts education, and food policy.