Smoked Pork Tenderloin with Roasted Iowa Corn Wrap
- 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
- Pulled Pork Butt:
- 1 bone-in pork butt
- 1/2 cup barbecue spice
- 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
- 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
- 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
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.
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.
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.
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.
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.
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.
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.
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