Pretzel Crusted Pork Tenderloin - Louisiana Culinary Institute - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Pretzel Crusted Pork Tenderloin from Louisiana Culinary Institute

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Serves: 10

Ingredients:

Pork Tenderloin with Crust:

3 3/4 lb pork tenderloin

salt and pepper to taste

2 oz canola oil

1 cup sweet mustard

2 tbsp lemon zest, blanched and chopped

4 gloves garlic, chopped

3 tbsp chives, chopped

6 oz butter, soft

1 1/2 cups Pretzel Crumbs

2 each egg yolks

Potato Pancakes:

1 1/2 lb Yukon Gold potatoes, peeled

1 large onion

1 tsp granulated garlic

canola oil as needed

salt and pepper to taste

Brussels Sprouts:

2 1/2 lb brussels sprouts

1 lb Black Forest ham

1/2 cup olive oil

1 large onion, finely diced

1/2 tsp nutmeg

3 tbsp parsley, chopped

salt and pepper to taste

Dark Beer Sauce:

1 1/2 pint jus

1 bottle German dark beer

salt and pepper to taste

cornstarch slurry as needed

Preparation:

Trim and portion pork tenderloin in 6 oz pieces. Season with salt and pepper.

Heat oil in a large skillet and sear pork tenderloin from all sides. Place meat on a sheet pan lined with parchment paper.

In a mixing bowl whip butter until soft. Add chopped garlic, lemon zest, chopped chives, sweet mustard, breadcrumbs and egg yolks. Season with salt and pepper and mix until smooth texture is achieved. Place mixture on parchment paper and roll in a log, 1 3/4 to 2 inches in diameter. Place in the freezer.

When crust is partially frozen, cut in 1/2 inch pieces and place on top of each pork tenderloin. Place meat in a preheated oven at 350 degrees F and cook until desired internal temperature is reached and crust is golden brown.

Grate potatoes and onion in a large bowl. Season with granulated garlic, salt and pepper. In a large skillet heat oil. Squeeze excess liquid out of potatoes. Use a spoon and -make pancakes of about 1 1/2 oz each. Sear pancakes in hot oil from both sides until golden brown. Drain pancakes on paper towel to absorb excess oil.

Take leaves off Brussels sprouts.

Cut Black forest ham in thin strips.

Heat olive oil in a large skillet and render ham, then add onions and brown. Add leaves and season with salt, pepper and nutmeg. Add parsley before serving.

Heat jus and add dark beer. Reduce until desired consistency is achieved. If necessary thicken with cornstarch slurry and adjust seasonings.

Place three potato pancakes in the center of the plate. Arrange pork tenderloin with crust on top. Spoon Brussels sprouts leaves and Black Forest ham around and nape with dark beer sauce.

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