Reduce the golden beet juice to 1/4 cup or until it reaches the consistency of maple syrup. Reduce the rutabaga juice to 1/4 cup or until it reaches the consistency of maple syrup. It is essential to skim the foam from each juice as they reduce. Slowly add the golden beet to the rutabaga juice - this is important as the rutabaga juice is very tannic and the beet juice very sweet. It is easy to overpower the sauce with the sweetness of the beets. Once you have achieved a good balance, add the reduced pork glace and cardamom pods. Simmer until the flavors meld - about 2 minutes. Strain through a fine mesh strainer, then blend in lemon oil with an emersion blender. Season to taste with salt and pepper.
Place the pre-roasted beets and rutabaga in a pre-heated 375 degree oven. Heat a medium saute pan over a medium flame. Season each tenderloin with salt and pepper. Roll the loins in the mustard seed and oil lightly. Add the tenderloins to the pan and sear each side. Transfer to a pre-heated 375 degree oven for 8 to 12 minutes, depending on the size of the tenderloin. For medium doneness, cook to an internal temperature of 140 degrees. Remove the tenderloins from the pan and rest 5 minutes before slicing. Place the pan back on the fire and deglaze with the Armagnac. Reduce the Armagnac until nearly dry, then add the rutabaga/golden beet sauce. Remove the beets and split in half. Remove the rutabaga and cut into wedges. Arrange the beets and rutabagas in the center of 2 hot plates. Slice each pork loin and arrange against the vegetables on each plate. Sauce each plate, sprinkle with sunflower seeds and top with sunflower sprouts.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Michel Nischan, Executive Chef Heartbeat Restaurant, New York, NY
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