Smoked Bourbon Molasses Glazed Pork Tenderloin With White Bean Puree And Bean Salad

• 1/4 cup bourbon
• 1/2 cup molasses
• 1/4 cup cider vinegar
• salt
• pepper
• 1/4 cup green beans blanched and cut into 2 inch pieces
• 1/4 cup bean sprouts
• 1/4 cup green beans freeze dried
• 4 radishes medium, sliced very thin
• 1 shallot small, sliced very thin in rings
• 2 tablespoons lemon juice
• salt
• pepper
• 1/4 cup olive oil
• 2 pork tenderloin cleaned and trimmed
• 4 cloves garlic peeled and smashed
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 sprigs sage
• 1/4 cup olive oil
• salt
• pepper
• 1 cup navy beans sorted, rinsed, and soaked over night
• 4 cups chicken stock
• 1 white onion small, diced
• 1 cup heavy cream
• salt and white peppe

1. 1. Marinate the pork tenderloin in the herbs, garlic, and olive oil, and reserve. (can be done up to 3 hours ahead)
2. 2. Place the beans, stock, and onion in a sauce pan with ample room, and bring to a boil.
3. 3. Cook the beans for about three hours, or until very soft.
4. 4. Place the beans in a blender with any of the remaining cooking liquid.
5. 5. Start the blender slowly, and puree the beans with cream as needed to make a smooth, slightly thick puree.
6. 6. Pass the puree through a tamis, season with salt and white pepper to taste.
7. 7. Hold the puree warm until ready to serve.
8. 8. While the beans are cooking, start a smoker with hickory chips. (table top smoker works best)
9. 9. When the smoker is billowing, place the bourbon in a small bowl, and place in the smoker for about 5 minutes.
10. 10. Remove the bourbon, and whisk it together with the molasses, cider vinegar, and salt and pepper to taste.
11. 11. Hold the glaze until ready to use.
12. 12. Combine the blanched green beans, bean sprouts, radish, and shallots in a mixing bowl.
13. 13. Whisk together the lemon juice and olive oil.
14. 1. Pre-heat a grill or grill pan to medium high.
15. 2. Remove the pork from the marinade, season with salt and pepper.
16. 3. Grill the pork to desired doneness, medium rare is ideal.
17. 4. When done, allow the pork to rest for five minutes before carving.
18. 5. Dress the bean salad with the lemon and olive oil, and season with salt and pepper.
19. 1. Place a pool of white bean puree in the middle of the plate.
20. 2. Carve the pork tenderloin on a bias and fan the slices over the puree.
21. 3. Place a pile of the salad next to the pork.
22. 4. Drizzle a bit of the glaze over the pork.
23. 5. Garnish the plate with the freeze dried beans.

bourbon, molasses, cider vinegar, salt, pepper, green beans blanched, bean sprouts, green beans, thin, shallot, lemon juice, salt, pepper, olive oil, pork tenderloin, garlic, rosemary, thyme, sage, olive oil, salt, pepper, navy beans, chicken stock, white onion, heavy cream, salt

Taken from www.yummly.com/recipe/Smoked-Bourbon-Molasses-Glazed-Pork-Tenderloin-with-White-Bean-Puree-and-Bean-Salad-2255352 (may not work)