Apple Grilled Cider Pork Recipe
Tenderloin Hush & Puppies Belly. Confit Smoky, Bacon Potato. – Celery Root Purée Rémoulade, Baby Kale.
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Ingredients
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Pork & Marinade
Hush & Puppies Style Belly (corn dough fritters)
Confit Smoky Bacon Potato
Celery Root Purée Rémoulade
Baby Kale Salad & Finish
Optional Glaze & Garnish
Method
Pork & Marinade
- 1
Make marinade
In a bowl combine 1 cup apple cider, 2 tbsp apple cider vinegar, 2 tbsp light brown sugar, 1 tbsp soy sauce, 1 tsp Dijon mustard, 2 smashed garlic cloves, 1 tsp fresh thyme, 1 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until sugar dissolves.
- 2
Marinate pork
Place the 1 lb pork tenderloin in a resealable plastic bag or shallow dish and pour half the marinade over it (reserve the other half). Refrigerate and marinate 2–4 hours (minimum 1 hour).
- 3
Grill
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove pork from marinade and pat dry. Sear 2–3 minutes per side to develop color, then move to indirect heat or reduce heat and continue grilling until internal temperature reaches 140°F (about 10–14 minutes total depending on thickness). Let rest 8–10 minutes (carryover will reach ~145°F).
- 4
Optional glaze
While pork rests, combine 2 tbsp apple butter with 1/4 tsp smoked paprika and 1 tbsp reserved marinade in a small saucepan. Warm gently until glossy. Brush over rested pork before slicing.
- 5
Slice
Slice pork into 1/2" medallions and keep warm until plating.
Hush & Puppies Style Belly (corn dough fritters)
- 6
Prepare pork belly
In a small skillet over medium heat, render the 1/2 lb diced pork belly until fat is mostly rendered and pieces are crisp, about 8–10 minutes. Remove with a slotted spoon and drain on paper towels; reserve 1–2 tbsp fat.
- 7
Make batter
In a bowl whisk 3/4 cup yellow cornmeal, 1/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt. In another bowl whisk 1/2 cup buttermilk and 1 egg, then stir in 2 tbsp sliced green onion, 1 tsp hot sauce and the reserved 1–2 tbsp pork belly fat (or use melted butter). Fold wet into dry until just combined, then fold in the crisped pork belly pieces.
- 8
Fry fritters
Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C). Drop tablespoon-sized scoops of batter into oil, working in batches to avoid crowding. Fry until golden brown, 2–3 minutes per side. Drain on paper towels and keep warm.
Confit Smoky Bacon Potato
- 9
Prepare potatoes
Preheat oven to 300°F (150°C). Place 1 lb halved small Yukon Gold potatoes in a single layer in an ovenproof pan. Add 1 cup duck fat or olive oil to cover bottom and partially submerge potatoes. Add 1/2 cup diced smoked bacon, 2 smashed garlic cloves and 1 sprig rosemary. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper.
- 10
Celery Root Purée Rémoulade
- 11
Boil roots
Place 1 lb celery root cubes and 1/2 lb potato cubes in a pot, cover with cold salted water, bring to a simmer and cook until very tender, about 20–25 minutes. Drain well.
- 12
Mash and finish
Return drained vegetables to pot over low heat to dry briefly, then transfer to a blender or use an immersion blender. Add 2 tbsp butter and 1/2 cup heavy cream and purée until smooth. Season with 3/4 tsp salt and 1/4 tsp black pepper. Stir in 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tbsp chopped capers and 1 tsp lemon juice to make the rémoulade-style flavor. Adjust seasoning. Garnish with 1 tbsp chopped chives.
Baby Kale Salad & Finish
- 13
Dress kale
Toss 2 cups baby kale with 1 tbsp olive oil and 2 tbsp apple cider vinaigrette or a splash of the reserved marinade reduced to syrup. Season lightly with 1/4 tsp finishing salt.
- 14
Plate
On each plate, place a spoonful of celery root purée, arrange 3–4 slices of apple-grilled pork on top or alongside, add 2–3 hush & puppies-style belly fritters, and a portion of 1/3–1/2 cup confit smoky bacon potatoes. Add baby kale salad to the side. Spoon any reserved glaze over pork and scatter microgreens or parsley. Serve immediately.