Cider Pork Jus Tenderloin Recipe

Trim and season

Trim silver skin and excess fat from the tenderloins. Pat dry with paper towels. Rub with 1 tbsp olive oil, then season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20–30 minutes while preparing other components.

Roast and rest

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet over medium-high heat with 1 tbsp olive oil. Sear tenderloins, turning to brown all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer reads 135°F (57°C) for medium-rare, about 10–12 minutes depending on thickness. Remove from oven, tent loosely with foil and rest 10 minutes before slicing.

Render bacon & sauté aromatics

In a medium saucepan, heat confit smoky bacon slices over medium heat until fat renders, about 4–5 minutes. Remove bacon and chop; reserve bacon and 1–2 tbsp of the rendered fat in the pan. Add 2 tbsp unsalted butter to the fat. Add finely minced shallot and sauté until translucent, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Add 2 cups dry apple cider to the pan to deglaze, scraping any browned bits. Add 2 cups low-sodium chicken stock, 3 thyme sprigs and 1 bay leaf. Bring to a simmer and reduce gently until liquid is reduced by about half and slightly syrupy, about 15–20 minutes.

Finish and thicken

Remove thyme sprigs and bay leaf. Stir in 1 tbsp apple cider vinegar and 1 tsp brown sugar. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. If a thicker, glossy jus is desired, make a slurry by whisking 1 tsp cornstarch with 1 tbsp cold water and whisk into the simmering jus; cook 1–2 minutes until slightly thickened. Stir in the reserved chopped bacon. Keep warm; skim fat if necessary.

Make batter

In a mixing bowl, whisk together 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. In a separate bowl whisk 1/2 cup buttermilk and 1 large egg. Combine wet into dry, then fold in 2 tbsp sliced scallion. Stir to a thick batter. Fold in the 8 oz cubed pork belly so pieces are well coated. Let rest 5 minutes.

Fry hush & puppies

Heat 2 cups neutral oil in a skillet or deep fryer to 350°F (175°C). Using a small scoop or spoon, carefully drop bite-size battered pork belly pieces into the hot oil, working in batches to avoid overcrowding. Fry until golden brown and crisp, about 3–4 minutes, turning as needed. Remove to a paper towel-lined rack to drain and keep warm in a low oven (200°F / 95°C) if necessary.

Cook vegetables

Place the 8 oz cubed russet potato and 8 oz cubed celery root in a pot and cover with cold salted water by 1 inch. Bring to a simmer and cook until both are fork-tender, about 15–20 minutes. Drain thoroughly.

Mash and finish

Return drained vegetables to the pot off heat to dry for 1–2 minutes. Add 2 tbsp unsalted butter and 1/2 cup warmed whole milk. Mash with a potato ricer or masher until smooth and velvety. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm.

Mix remoulade

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tbsp finely chopped capers, 1 tbsp finely chopped cornichon, 1 tsp lemon juice, 1/2 tsp hot sauce, 1/2 tsp paprika, 1 tbsp chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper. Mix until smooth and refrigerate until serving.

Dress baby kale

Toss 2 cups baby kale with 1 tsp olive oil, 1/2 tsp lemon juice and 1/4 tsp smoked paprika (optional). Season to taste with a pinch of salt and set aside.

Slice rested pork tenderloins into medallions 1/2" thick. Spoon a generous portion of potato–celery root purée onto each plate. Arrange 3–4 pork medallions atop the purée. Place 2–3 pieces of hush & puppies belly alongside. Dot or pipe 1–2 tbsp remoulade near the meat. Spoon warm cider pork jus around and lightly over the pork medallions (1–2 tbsp per plate). Scatter reserved chopped confit bacon over the dish and finish with a small handful of dressed baby kale. Serve immediately.