Food Network: Smoked Pork Tenderloin with Roasted Iowa Corn Wrap

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Smoked Pork Tenderloin with Roasted Iowa Corn Wrap
Recipe courtesy David North, Hotel Pattee

Ingredients
8 ounces pulled pork butt, recipe follows
2 ears roasted corn, cut from cob
2 large roasted red bell peppers
Salt and pepper
4 large wonton wrappers
24 ounces smoked pork tenderloin, recipe follows
2 strips bacon, chopped
2 ounces Vidalia onion, chopped
8 ounces green beans, trimmed
8 ounces wax beans, trimmed
4 ounces water

2 large baking potatoes, like russets, cooked and mashed
10 ounces Ancho Bourbon Sauce, recipe follows

Directions
Combine pulled pork, corn, and peppers in saute pan on
medium heat. Stir and saute until mixture binds together. Season with salt and
pepper. Lay wonton wrapper flat, spread ? of the pulled pork mixture thinly to
1/4-inch from the edges. Place ? of a smoked pork loin in center of wrap. Fold
edges in and roll. Repeat 3 times. Reserve until ready to cook.

Render bacon in a pan. Caramelize onions with bacon. Once bacon is crisp, add
beans and water. Let simmer until tender.

Preheat a pot of oil or a fryer to 360 degrees F.

Deep fry wrap until crisp and warm throughout. Remove and drain on paper towels.
Cut on bias.

To plate: Place mashed potatoes on center of plate, position the sliced wrap
standing on end in the potatoes, and encircle the entree with beans and
sauce.

Ingredients
Pulled Pork Butt:
1 bone-in pork butt
1/2 cup barbecue spice

Directions

Preheat the oven to 250 degrees F.

Trim the pork butt of excess fat. Score the pork butt by cutting a criss-cross
pattern 1/4-inch into the meat. Rub the barbecue spice into the pork. Place the
pork into a roasting pan fitted with a rack and cover with foil or a lid. Cook to
an internal temperature of 150 degrees F.

Remove from the oven and allow to cool. Once cool, shred by hand, removing bone
and any excess fat.

Ingredients
Smoked Pork Tenderloin:
2 pork tenderloins
1 cup salt

2 cups sugar
1 quart apple juice
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon thyme

Directions
Combine salt, sugar, apple juice, pepper, cinnamon,
clove, and thyme and stir to dissolve salt and sugar. Add pork and brine,
refrigerated, for 6 hours. Remove from the brine and dry on a rack over a sheet
pan for 1 hour, in the refrigerator.

Prepare a stovetop smoker with apple wood chips. Smoke pork until cooked

through.

Ingredients
Ancho Bourbon Sauce:
1/2 cup diced pepper-cured bacon
1 small onion, diced
2 ancho peppers
8 ounces brown sugar
2 cups bourbon
2 tablespoons freshly ground black pepper
1 quart veal jus, recipe follows

Directions
In a heavy-bottomed saucepan, render the bacon until

golden brown. Add the onions and cook until caramelized. Add the ancho peppers and
the brown sugar and cook until the mixture begins to bubble. Remove the pan from
the heat and carefully add the bourbon. Return to the heat and cook until the
mixture is reduced to a syrup. Add the black pepper and the veal jus and simmer
until desired flavor. Strain.

Ingredients
Veal Jus:
1 tablespoon vegetable oil
8 ounces onions, chopped
4 ounces celery, chopped
4 ounces carrots, chopped
1 quart veal stock
1 pound veal bones

1 bay leaf
1 tablespoon cracked black peppercorns
1 ounce cornstarch
1 tablespoon water

Directions
In a large stockpot, add the oil and heat. Add the
onions, carrots, and celery and cook until caramelized. Add veal stock, veal
bones, bay leaf, and peppercorns and bring to a boil over medium-high heat. Reduce
heat to a simmer and cook for at least 2 1/2 hours, skimming off any fat or foam
as necessary. Combine the cornstarch and water in a small bowl to make a slurry.
Add to the jus and bring to a boil to thicken.

Directions

This recipe was provided by professional chefs and has
been scaled down from a bulk recipe provided by a restaurant. The FN chefs have
not tested this recipe, in the proportions indicated, and therefore, we cannot
make any representation as to the results.