Submissions Thread for F&DB Pork Tenderloin Challenge - Nov. 8, 2020

Pork tenderloin and brie cheese biscuits with apple onion jam.

First I want to thank Darla for putting this on, it was fun to do a new dish and it was delicious!

Picture heavy warning

All of this could’ve been done at the same time on the grill, but I elected to make the jam the night before and let the seasoning work into the meat.

Two large sweet onions and one large can of apple pie filling topped with two big pallets of butter. Into the oven at 400 to cook down, that would be be the same temperature on the grill.



Next, pour your drink of choice and then sprinkle some killer hogs all purpose seasoning and then come back with some of their hot barbecue rub for the tenderloin. Wrap up tight in saran wrap and let it squat in the fridge overnight.





Getting close on the jam but let’s add two more pallets of butter, because reasons.



After about an hour to an hour and a half the jam is where I want it. Onions are really soft but are still holding together and the apple chunks have cooked down to almost nothing.



Bright and early I fired up the gravity smoker to 400° but I am not using any smoking wood, just some Royal Oak lump. The star of the show is looking beautiful in the morning light.



Since I am using the grill to reheat the jam, on that goes.

I buttered a cast iron skillet and then loaded it up tight with some frozen biscuits. Yes you can make fresh biscuits but frozen biscuits are super easy and it’s early in the morning. I went with Pillsberry grands after reading a thread on here about frozen biscuits and that seem to be the most popular option. Once they start to rise give them a good slathering of melted butter on the tops.

Grill the pork tenderloin to 140° internal flipping it through the process. When you pull it off and let it rest it will rise to 145 for a perfectly cooked juicy tenderloin.



I added a little bit of salt and some Cayenne pepper for some extra flavor once it was reheat it all the way through and now this is ready to go.



Biscuits are looking right so it is time to pop them out of the pan, let them cool to cut them in half.



Sliced pork tenderloin, sample, and then sample again. Break up some brie cheese and pull the safety cap off of some stone ground mustard.

Now it’s time to build the biscuits. A little slathering of mustard on the bottom followed by pork topped with Brie smothered in jam.





Another slathering of melted butter on the top of the biscuits and back on the pit at 400 until heated through and the cheese starts to melt.



Now we are finally done and ready to eat breakfast. All of the flavors worked really well together for a fall breakfast.

Thanks for watching,

since I had it yesterday morning I typed it all out so I could just copy n paste.

Spinach and Sundried Tomato Stuffed Tenderloin



Serves 2

Ingredients:

1 Pork Tenderloin, trimmed and butterflied
1 cup Baby Spinach
2 Medium Mushrooms, sliced
2 slices Provolone Cheese,
Salt, Black Pepper, Lawry’s Garlic Salt (to taste)
1 Tablespoon Olive Oil – to sear tenderloin



Sauce:

Pan drippings from pork searing
2 Tablespoons Onion, finely chopped
2 Tablespoons Mushrooms, finely chopped
1/2 cup Sauvignon blanc wine
1/4 cup Heavy Cream
1/4 cup Chicken broth
2 Tablespoons butter
3 Tablespoons Baby spinach, rough chopped
salt and black pepper (to taste)


Directions:

Preheat oven to 425 degrees F

Trim silverskin from tenderloin and remove 3 – 4 inches from the small end (save for another recipe)



and butterfly.



Pound flat, to a thickness of 1/4 inch and season the tenderloin with Garlic Salt, Black Pepper and Salt.



Layer thinly sliced mushrooms on the butterflied tenderloin,



then add Spinach,



Sundried Tomatoes,



and Provolone Cheese.



Roll the tenderloin tightly



and secure the roll with butcher’s twine.



Season the rolled tenderloin with salt and black pepper and sear all sides in skillet with a little olive oil.





Roast the Tenderloin in a 425 degree F oven for approximately 20 minutes – to an internal temperature of 145 degrees F.



Directions for sauce:

Sauté the onion and mushroom in the pork drippings, over medium heat, until tender.



Deglaze the pan with the wine.



Add the butter. And cook to reduce the wine. Add heavy cream and chicken broth to achieve the desired thickness of the sauce.



Add the spinach. It will cook very quickly. Taste for seasoning and season to taste with black pepper and salt (Probably not needed).



Plating:

When tenderloin reaches an internal temperature of 145 degrees F, remove from oven and allow to sit for at least 10 minutes before attempting to slice. Cut into 1/2 inch thick medallions (with a sharp knife) to serve.

Trim the asparagus, coat lightly with olive oil and season with salt. Roast the Asparagus at 400 degrees F for 20 minutes. Watch carefully to avoid drying out the asparagus or burning it.



Plate with the sauce over the tenderloin medallions. Serve with roasted asparagus







Thanks for looking.

DAYUM

Pork Tenderloin with Balsamic Fig and Pomegranate Sauce

Ingredients
For the Pork Loin
1 2 lb pork tenderloin
2 Tbsp olive oil
salt and pepper generous
1 Tbsp dried thyme or 2Tbsp fresh
2 Tbsp butter cut into 4 pats

For the Balsamic Fig Sauce
1 Tbsp butter
1 shallot finely chopped
1/3 C water
1/3 C balsamic vinegar
1 Tbs pomegranate molasses
Cayenne pepper
1/4 C chopped dried figs
1/2 tsp dried thyme

The original recipe didn’t call for the pomegranate molasses or cayenne, but after making and tasting the sauce, I thought it needed something. I added sweet and heat.





After browning in skillet, and prepped for oven.




Out of the oven, rested, and sliced.




Making the sauce:








Ready to serve:









Served over Gorgonzola mashed potatoes.

As always, nice Darla!

And you were questioning whether or not you should post it earlier? Get outta here with that

If there is one thing that is for certain in these contest our spouses/friends eat well

I will have an entry later, but I haven't posted a pic since photobucket required paid accounts. What image hosting service are yall using?

I use the Imgur app on my phone.

Where all the white meat at?