Marinated Pork Tenderloin with Corn Puree, Quick Braised Greens & Hazelnut Salsa Macha Image

Marinated Pork Tenderloin with Corn Puree, Quick Braised Greens & Hazelnut Salsa Macha

Make this Tonight - "Grilled Pork with Corn & Greens"

25
Prep Time
(Minutes)
60
Cook Time
(Minutes)

Ingredients

Marinated Pork Tenderloin

  • 1 pork tenderloin, silver skin removed, cut in
  • 8 cloves garlic, smashed
  • 1 lime, juiced and zested
  • 1 tablespoon white vinegar
  • 1 orange, juiced and zested
  • ¼ cup olive oil
  • 2 tablespoons thyme, chopped
  • kosher salt, to taste
  • Corn Puree, recipe follows
  • Quick Braised Greens, recipe follows
  • Hazelnut Salsa Macha, recipe follows
  • toasted sesame seeds, for garnish
  • chive blossoms or edible flower, for garnish

Corn Puree

  • 6 ears yellow corn, cut off the cob
  • 2 tablespoons unsalted butter, cubed
  • Kosher salt, to taste

Quick Braised Greens

  • 4 pieces thick-cut black forest bacon, cut into lardons
  • ¼ cup extra virgin olive oil + 1 tablespoon, divided
  • ¼ yellow onions, minced
  • 6 cloves garlic, sliced
  • Pinch chili flakes
  • 1 tablespoon grain mustard
  • 2 tablespoons maple syrup
  • 3 tablespoons cider vinegar
  • 1 bunch lacinato kale, ribs removed, cut into small pieces
  • 1 bunch swiss chard, ribs removed, cut into small pieces
  • 2 ears of corn
  • 1/4 cup chicken stock or water, as needed
  • 1 lime, juiced
  • 2 tablespoons chili powder
  • 2 tablespoons unsalted butter, cubed
  • Kosher salt to taste

Hazelnut Salsa Macha

  • 4 dried guajillo peppers
  • 3 dried ancho chilies
  • 1 cup olive oil
  • ½ cup hazelnuts, blanched and roasted
  • 1 shallot, sliced
  • 6 cloves garlic, smashed
  • 2 teaspoon cider vinegar
  • 1 teaspoon dried chipotle powder
  • Kosher salt to taste
  • 1 teaspoon orange, zest
  • 1 tablespoon sesame seeds, toasted

Steps

Marinated Pork Tenderloin

  1. Combine garlic, lime juice and zest, orange juice and zest, white vinegar, olive oil, and thyme, and rub them into pork. Allow it to sit and marinate for at least 30 minutes so the flavors come together. Doing this the night before is best as it will allow the flavors to really develop.
  2. Preheat a grill pan over medium-high heat. Season the whole pork tenderloin with salt and cook until medium (10 - 20 min), turning every 5 minutes, until the internal temperature reaches 145F.
  3. Remove from grill and allow the pork to rest at least 10 minutes prior to cutting.
  4. To plate: spread the Corn Puree on the plate and top it with the Quick Braised Greens.
  5. Cut the pork into ½” thick slices and place them over the greens.
  6. Spoon Salsa Macha over the top of the pork and garnish with toasted sesame seeds and chive blossoms or another edible flower.

Corn Puree

  1. Place corn into a blender and puree on high speed until smooth.
  2. Pass corn through a fine strainer into a small saucepot.
  3. Heat the mixture slowly over low heat until it thickens, stirring often, about 10 minutes.
  4. Fold butter into the puree while it is still hot and adjust seasoning to taste with salt.

Quick Braised Greens

  1. Heat a medium saucepan over medium heat. Add bacon and a 1 tablespoon olive oil and render until crispy, about 5 minutes. Add onions and garlic and cook until soft. Add chili flakes, mustard, maple syrup, and vinegar and reduce slightly.
  2. Add the greens and cover. Cook until greens are mostly soft. It might be necessary to add a little chicken stock or water to help the greens cook down.
  3. Preheat a grill pan over medium-high heat.
  4. Make a spice rub by mixing lime juice, chili powder, and remaining olive oil and rub it onto the corn.
  5. Grill the ears of corn (about 7 - 10 minutes) until kernels are tender when pierced with a knife. Remove corn from grill and let cool slightly. Cut kernels from the cob, and fold them into the greens.
  6. Adjust seasoning and finish with butter.
  7. Heat a medium saucepan over medium heat. Add bacon and a 1 tablespoon olive oil and render until crispy, about 5 minutes. Add onions and garlic and cook until soft. Add chili flakes, mustard, maple syrup, and vinegar and reduce slightly.
  8. Add the greens and cover. Cook until greens are mostly soft. It might be necessary to add a little chicken stock or water to help the greens cook down.
  9. Preheat a grill pan over medium-high heat.
  10. Make a spice rub by mixing lime juice, chili powder, and remaining olive oil and rub it onto the corn.
  11. Grill the ears of corn (about 7 - 10 minutes) until kernels are tender when pierced with a knife. Remove corn from grill and let cool slightly. Cut kernels from the cob, and fold them into the greens.
  12. Adjust seasoning and finish with butter.

Hazelnut Salsa Macha

  1. Discard stems and seeds from chilies and break them into slightly smaller pieces.
  2. Add oil to a medium saucepan over medium heat, then add hazelnuts and toast, 1-2 minutes.
  3. Add the shallot and garlic and saute until golden and aromatic, 2-3 minutes. Reduce heat and add the chilies.
  4. Allow everything to cook for about 5 minutes before then adding the vinegar.
  5. Place the mixture into a food processor and blend until combined but still a little chunky.
  6. Add chipotle powder to taste and adjust seasoning.
  7. Place mixture into a bowl, add orange zest, and fold in sesame seeds.