Corned Pork Tenderloin with Butternut Squash Dumplings, Caramelized Brussels Sprouts and Rutabaga Puree
From Executive Chef Daniel Bortnick
Note: This is a series of recipes, overall a 2 day process. Please read all recipes through before beginning.
CORNED PORK TENDERLOIN
YIELD: 2#, approximately 4 servings
| 2# | Pork Tenderloin |
| 2 T + 2 t | Salt |
| 1 Ea | Bay Leaf, Torn Appart |
| 5 Sprigs | Thyme |
| 1 t | Whole Coriander, Toasted |
| 1 t | Black Peppercorns, Toasted |
| 1 t | Mustard Seeds, Toasted |
| 1 Ea | Clove, Whole |
| 1 Ea | Allspice, Whole |
| 1/4 t | Chile Powder |
| 1 Ea | Garlic Clove, Smashed |
| 1/8 t | Instacure #1 |
Place 4 cups of water in a pot with the herbs, spices, salt, garlic, and instacure. Bring to a boil, and remove to cool. When cool, fully submerge the pork tenderloin in the brine, and place in the refrigerator for 2 days.
Preheat an oven to 350o. Remove from brine and pat dry. Heat a heavy bottom fry pan on high heat and add a small amount of oil. Sear the pork tenderloins, browning evenly on all sides. Finish roasting in the oven until desired temp. Preferred temp is medium rare or 118o.
BUTTERNUT SQUASH DUMPLINGS (Pate a Choux)
YIELD: 10 CUPS
| 1 Cup | Butternut Squash Puree (See Below) |
| 4 Oz | Butter |
| 2 t | Salt |
| 1/4 t | Nutmeg |
| 1 1/3 Cups | Ap Flour |
| 3 Ea | Eggs |
To make the squash puree, cut the squash in half, scoop out the seeds and roast cut side down for 45 minutes. When cool, remove and discard the skin and puree the squash meat in a blender or food processor, adding just enough vegetable stock to get it spinning.
In a small pot, heat the squash, butter, nutmeg and salt to a simmer. Be sure that the butter is melted and well dispersed. Stir the flour with a wooden spoon, into the hot squash, adding it as fast as it can be absorbed. Cook, stirring constantly, until it is pulling away from the side of the pan, and than cook for a few minutes longer, until it is steaming and it smells of cooked flour.
Remove from the heat and beet in the eggs 1 at a time until all are well incorporated. Transfer to a piping bag fit with a straight tip.
Pipe the mix into unsalted boiling water, cutting it with a paring knife as you pipe it, into 1/2 inch segments. Remove to an ice bath a minute after they float. Once cool, pat dry and set aside.
For serving, heat a small amount of butter in a non-stick pan and add dumplings, lightly toasting on all sides.
RUTABAGA PUREE
YIELD: 2 1/2 CUPS
| 1 Cup | Rutabega, Peeled, Small Dice |
| 1/4 Cup | Gold Potatoes, Peeled, Small Dice |
| 1/4 Cup | Onion, Diced |
| 2 t | Garlic Chopped |
| 2 T | Celery |
| 1 t | Thyme Leaves |
| 1 Cup | Whole Milk |
| To Taste | Salt & Pepper |
| 1/4 t | Sherry Vinegar |
In a small sauce pot, sweat the vegetables until soft. Add thyme and whole milk and simmer for 30 minutes. Remove from heat, let cool slightly and puree in blender. Season with salt & pepper and sherry vinegar.
CARAMELIZED BRUSSELS SPROUTS
YIELD: 2 1/2 CUPS
| 2 # | Brussels Sprouts, Cut In Half |
| 3 T | Butter |
| 1/4 Cup | Shallots, Julienne |
| 1 T | Garlic, Chopped |
| 1 Cup | Vegetable Stock |
| 2 T | Maple Syrup |
| To Taste | Salt & Pepper |
Bring a small pot of salted water to a boil. Blanch brussels sprouts in the water for 2 minutes and than remove (shock) to an ice water bath to stop the cooking. Strain out and thoroughly pat dry.
Meanwhile heat 1/2 of the butter in a large heavy bottomed saute pan until it is bubbling. Add the shallots and brussels sprouts (cut side down) and leave until browned. Once browned, turn over and add the garlic. Saute until garlic is fragrant. Add the maple syrup and butter and toss to coat. Continue to saute until caramelized, occasionally adding small amounts of veg stock to deglaze the pan. Add salt & pepper to taste.
TO BRING THE DISH TOGETHER:
Ladle a small amount of rutabaga into the center of the plate. Place the dumplings and the brussels sprouts on the puree. Slice the pork tenderloin and place the meat in front of the dumplings/brussels sprouts.
