CHICKORY CRUSTED PORK TENDERLOIN WITH SWEET POTATO JOHNNY CAKES

Seville_Pork_Loin_BIG

 

SEVILLE QUARTER
BRANDON MELTON
 

2 – 1 lb. pork tenderloin (cleaned, fat and silver skin removed)
Salt and pepper
Fine ground chicory coffee
3 Tbsp. canola oil

Season pork tenderloin with salt and pepper. Rub thoroughly with chicory coffee. Place in refrigerator for 2-3 hours prior to cooking. Heat canola oil over medium high gas heat and quickly sear the tenderloins evenly on all sides. Remove the pan from the burner and place in a 375 degree oven for 10-12 minutes or internal temperature around 145 degrees. Remove from pan and place on cutting board to rest before slicing.

Sweet Potato Johnny Cakes:
4 medium/large sweet potatoes
2 cups finely ground yellow cornmeal
1 Tbsp. sugar
1 ½ tsp. salt
2 cups boiling water
1 cup whole milk
Butter

Roast sweet potatoes in oven until soft, then peel and mash. Mix cornmeal, sugar, and salt. Stir into boiling water to make a soft paste (pudding-like consistency.) Remove from heat and stir in milk and mashed sweet potatoes (should be pancake batter consistency.) Cook in butter on griddle or frying pan until brown on both sides.

Bourbon Molasses Jus:
1 cup unsulphered molasses
½ cup bourbon
3 tsp. honey
1 Tbsp. salt
1 cup beef stock
1 bunch fresh thyme
2 bay leaves

Combine all ingredients over medium gas heat and simmer for 20-25 minutes until thick glaze-like consistency. Strain with fine mesh strainer.

Wilted Spinach:
1 ½ lb. trimmed baby spinach (cleaned)
1 Tbsp. garlic, minced
2 Tbsp. olive oil
Salt and pepper to taste

Bring oil and garlic up to temperature over medium high heat in a large skillet. Add spinach and seasoning. Stir quickly until wilted.