Sugar Cured Tenderloin Recipe
Pork tenderloin, brown sugar cured, creamed corn, maple bourbon Brussel sprouts, bourbon sorghum reduction
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Ingredients
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Pork Tenderloin (sugar cure & roast)
Bourbon-Sorghum Reduction (glaze)
Creamed Corn
Maple-Bourbon Brussels Sprouts
Finishing & Garnish
Method
Pork Tenderloin (sugar cure & roast)
- 1
Prepare cure and cure pork
In a bowl combine brown sugar, kosher salt, black pepper, garlic powder and smoked paprika. Pat tenderloins dry. Rub the cure mixture evenly over each tenderloin, pressing so it adheres. Place each tenderloin on a rimmed tray, cover tightly with plastic wrap and refrigerate for 4–6 hours (minimum 2 hours acceptable). This draws moisture and seasons the meat.
- 2
Rinse and dry
After curing, remove tenderloins from refrigerator. Rinse each under cold water to remove excess cure, pat thoroughly dry with paper towels. Let rest at room temperature 20–30 minutes before cooking.
- 3
Sear and roast
Preheat oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat and add 2 tbs olive oil. When oil is shimmering, sear tenderloins 2–3 minutes per side until golden-brown (including ends). Transfer skillet to oven and roast 12–15 minutes, or until internal temperature reaches 140–145°F (60–63°C) for medium. Remove from oven and transfer to cutting board; tent loosely with foil and rest 8–10 minutes (carryover will bring temperature slightly up to ideal).
Bourbon-Sorghum Reduction (glaze)
- 4
Make reduction
While tenderloin rests (or while roasting), heat a small saucepan over medium heat and add the minced shallot with 1 tbs butter. Sauté 1–2 minutes until translucent but not browned. Add bourbon carefully (stand back) and bring to a simmer; reduce by half, about 4–6 minutes. Add sorghum syrup and chicken stock, then add thyme leaves. Simmer gently until mixture coats the back of a spoon and thickens to a syrupy consistency, about 8–12 minutes total.
- 5
Creamed Corn
- 6
- 7
Simmer with corn
Gradually whisk in heavy cream and milk until smooth. Stir in corn kernels, sugar, salt and pepper. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until slightly thickened and corn is tender.
- 8
Maple-Bourbon Brussels Sprouts
- 9
Roast or sauté sprouts
Preheat oven to 425°F (220°C) if roasting, or heat a large skillet over medium-high heat if pan-searing. Toss halved Brussels sprouts with 2 tbs olive oil, salt and pepper. Roast on a baking sheet cut-side down for 18–22 minutes until caramelized and tender, turning once near the end. If using a skillet, add sprouts cut-side down and cook undisturbed 6–8 minutes until browned, then stir and cook another 4–6 minutes.
- 10
Glaze with maple-bourbon
During the last 2–3 minutes of cooking, add maple syrup, 1 tbs bourbon and crushed red pepper flakes to the pan or baking sheet. Toss to coat and cook 1–2 minutes until syrup is tacky and coats the sprouts. Remove from heat and keep warm.
Plating & Finish
- 11
Slice and glaze tenderloin
Slice rested tenderloin into 1/2-inch medallions. Arrange a smear or spoonful of creamed corn on each plate, place 3–4 medallions on top or beside the corn, and spoon 1–2 tbs of the warm bourbon-sorghum reduction over the meat.
- 12
Add Brussels and garnish
Add a portion of maple-bourbon Brussels sprouts to each plate. Finish with a light pinch of coarse sea salt over the meat, a thyme sprig per plate and optional microgreens or parsley for color.
- 13
Serve
Serve immediately while warm. Leftover glaze can be warmed gently and used as extra sauce.