Grilled Pork Tenderloin & Belly Confit Recipe

Season and sear pork tenderloin

Pat the pork tenderloin dry with paper towels. Season evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Heat 2 tbs neutral oil in a heavy skillet over medium-high heat until shimmering. Sear the tenderloin on all sides, about 2 minutes per side, until nicely browned. Transfer to a baking tray.

Prepare pork belly confit

Season pork belly pieces with 1 tsp salt, 1/2 tsp black pepper and the remaining 1/2 tsp smoked paprika. Place the belly in a small ovenproof pot or baking dish in a single layer with smashed garlic and thyme sprigs. Pour pork fat or lard over the belly pieces so they are fully submerged. Cover with lid or foil.

Cook confit and roast tenderloin

Set oven to 275°F (135°C). Place the covered pork belly in the oven and braise gently for 2 to 2 1/2 hours until very tender. At the same time, put the seared tenderloin into the oven and roast for about 12–18 minutes, until an instant-read thermometer reads 135°F (57°C) for medium-rare (adjust to 140°F if you prefer medium). Remove tenderloin, tent with foil, and let rest 8–10 minutes. Remove the confit from oven and let cool slightly in fat.

Crisp the confit

When ready to serve, remove belly pieces from fat (reserve fat for other uses). Heat a skillet over medium-high heat (no additional oil needed if fat is trimmed). Sear confit pieces to crisp the exterior, about 2–3 minutes per side, until golden and rendered. Keep warm.

Cook vegetables

Place the potato and celery root cubes into a pot and cover with cold salted water. Bring to a simmer and cook until very tender, about 12–15 minutes. Drain well and return to the pot off the heat to dry briefly (1–2 minutes).

Purée

Warm milk and cream together. Mash the potato and celery root using a ricer or potato masher until smooth. Stir in butter, warm milk/cream, Dijon mustard, and white wine vinegar. Season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). The texture should be silky and scoopable; add more milk a teaspoon at a time if too thick.

Reduce and finish jus

In a small saucepan over medium heat, melt 1 tbs butter and sauté the minced shallot until translucent, about 2 minutes. Add the apple cider and chicken stock and bring to a simmer. Add thyme sprigs and reduce by about half until slightly syrupy, about 12–15 minutes. Remove thyme, season with 1/2 tsp salt and 1/4 tsp black pepper. Off the heat, whisk in the remaining 1 tbs cold butter to slightly thicken and gloss the jus. Keep warm.

Make batter

In a bowl combine cornmeal, flour, baking powder, sugar and 1/2 tsp salt. Whisk the beaten egg into the buttermilk, then add the wet mixture to the dry and stir until just combined. Fold in chopped scallion. Batter should be thick but spoonable; rest 10 minutes while oil heats.

Fry hush puppies

Heat 2 cups neutral oil in a heavy pot to 350°F (175°C). Using a small spoon or cookie scoop, drop 1–inch balls of batter into the oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a low oven.

Assemble baby kale and rémoulade

In a bowl toss baby kale with 1 tbs olive oil, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Add the matchstick celery root for texture and fold in chopped smoky bacon pieces. Taste and adjust seasoning.

Slice pork and plate

Slice the rested pork tenderloin into 1/2-inch medallions. On each plate, place a generous scoop of potato–celery root purée. Arrange 3–4 slices of pork tenderloin beside the purée and top or accompany with 2–3 pieces of crisped pork belly confit. Add 2–3 hush puppies to the plate and a small mound of the baby kale rémoulade. Spoon warm apple cider jus around and lightly over the pork. Garnish with chopped parsley and a lemon wedge if using.