Recipe courtesy of Jose Gutierrez
Show: Cooking Live
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Yield:
4 servings
Level:
None

Ingredients

Pork:
Grits:
Garnish for the grits:

Directions

Pork:

Grind juniper berries, coriander and red pepper in a blender. Then rub the pork tenderloin with the spices. Smoke the pork for 6 minutes at low heat. Put aside.;

Grits:

Saute the onion in the butter and garlic. Add salt and pepper. Add the stone grits, water and bouquet garni. Bring it to a boil, then finish cooking in the oven for 30 minutes in a preheated 380 degree F oven.;

Garnish for the grits:

Cook the grits. Once cooked, add all the vegetables and mix well. Check the seasonings. Put aside.

Broth: 1 branch celery, sliced 1 carrot, sliced 1 red pepper, sliced 1/2 onion, sliced 2 teaspoons harissa Salt, to taste 2 1/2 cups chicken stock

Garnish: Whole grain mustard Sage, julienned

Boil all the vegetables in the chicken stock for 30 minutes. Put everything in the blender to make a puree. Check the seasoning. Strain and put aside.

Saute the pork in the peanut oil and salt until cooked medium. Let it rest for 5 to 10 minutes. Brush the pork with some whole grain mustard and sprinkle some julienne of sage. Put the grits in the middle of the plate and the sliced pork on top. Pour the broth around.

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