Fire-Roasted Pork Tenderloin with Corn Cakes & Apple-Rum Compote
- 2 whole Pork Tenderloins, About 1 1/2 Lbs Each
- 2 teaspoons Kosher Salt
- 2 teaspoons Black Pepper, Ground Fresh
- 2 teaspoons Sweet Paprika
- 2 teaspoons Ground Ancho Chile
- 1- 1/2 teaspoon Ground Cumin
- 1/2 teaspoons Ground Ginger
- 1/2 cups Kosher Salt
- 13 cups Brown Sugar
- 1 Tablespoon Old Bay Seasoning
- 1- 1/2 cup Boiling Water
- 4 cups Ice
- 3 cups Apple Cider
- 3 whole Medium Fuji Or Granny Smith Apples, Peeled, Cored And Diced To 1/3"
- 2 cups Apple Cider
- 13 cups Rum (I Used Appleton)
- 13 cups Brown Sugar
- 3 Tablespoons Sherry Vinegar
- 2 Tablespoons Butter, Unsalted
- 1 Tablespoon Kosher Salt
- 1 teaspoon Allspice
- 1/2 teaspoons Black Pepper, Ground Fresh
- 1/4 teaspoons Groud Cumin
- 1 cup Boiling Water
- 3/4 cups Bob's Red Mill Medium Grind Cornmeal
- 1 cup Creamed Corn
- 1/4 cups Milk
- 1/4 cups Vegetable Oil
- 2 whole Eggs
- 1 cup All-purpose Flour
- 1 Tablespoon Baking Powder
- 2 teaspoons Kosher Salt
- 18 teaspoons Ground White Pepper
- Combine all of the rub ingredients in a small bowl, whisk well to combine, and set aside.
- Make the brine by combining all of the ingredients except the ice and cider in a large mixing bowl.
- Whisk until the sugar and salt are dissolved, then add the ice and cider.
- Remove any silver skin and excess fat from each tenderloin.
- Put them in a large baking dish or zip-top bag and cover completely with the brine.
- Refrigerate for at least 2, but no more than 4 hours.
- Combine all of the compote ingredients in a medium sauce pan and bring to a boil.
- Reduce the heat to a simmer and let cook for an hour, stirring occasionally.
- Blend the compote lightly with an immersion blender.
- You want to leave some small chunks.
- Cover and set aside.
- About 30 minutes before youre ready to serve, remove the tenderloins from the brine and pat them dry with paper towels.
- Put them in a baking dish or on a platter and coat all sides with a medium coating of the rub then set aside.
- Prepare your grill for 2-zone cooking (direct and indirect) at medium-high heat (about 400 degrees F).
- While youre waiting for the grill, make the corn cake batter by wisking all of the ingredients in a medium mixing bowl.
- Cook the tenderloins indirect until they reach an internal temperature 140 degrees F, about 15 minutes, flipping once.
- While the tenderloins are cooking, make the corn cakes.
- Heat a griddle or cast iron skillet to medium-high, and your oven to warm (about 175 degrees F).
- Make the cakes by pouring the batter in about 5 rounds on the griddle or in the skillet.
- Cook them until all of the large bubbles pop, then flip them over and cook about 90 seconds longer.
- Keep the cakes warm in the oven.
- When the tenderloins have reached an internal temperature of about 140 degrees F, move them to the direct portion of the grill and sear them for about 2 minutes per side.
- Youre looking for a final temperature of 155 degrees F.
- Remove the tenderloins to a platter, tent loosely with foil and let them rest for 5 minutes.
- Cut the tenderloin across the grain into 1/4 medallions, plate on 2 corn cakes, and top with a good helping of the compote.
- Serve and enjoy!
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Taken from tastykitchen.com/recipes/main-courses/fire-roasted-pork-tenderloin-with-corn-cakes-apple-rum-compote/ (may not work)