Peppercorn & Sage-Crusted Pork Tenderloin w/Apple & Bacon Orzo, served with a 2009 Lynfred Malbec!
And so the question is finally answered: How long can I go before I post the previous month’s recipe? Pretty long, apparently. We actually cooked this about 3 weeks ago but I’ve been traveling a lot for work so haven’t had a second to post very much. This recipe was delicious and is breaking into the top 20, especially considering the fact we were eating leftovers for about 4 meals and it was delicious every time. A 4.5 pound pork tenderloin is large and in charge, so see ya, Slow-Cooked Chuck Roast!
ITEMS!
! Yes, the recipe calls for 1 CUP of coarse peppercorns. Yes, that’s a LOT, and the pork was pretty peppery on the outside…if you’re not a fan of a strong pepper taste, I would definitely lower this to 1/2 cup or less.
! Many people that cook with me know that I don’t chop things finely enough. That happened again here and my wife had to re-chop everything (see: chopped apple pieces for what I’m talking about. That’s my version of “diced”.)
! Don’t cook the orzo for more than about 7 or 8 minutes in the boiling water. Seriously remove it immediately and put it back into the pot. This pasta type is so small that if you leave it in even a minute too long it becomes overcooked.
! The orzo portion of the recipe is good in its own right and can really be cooked with anything. Use the vegetable stock with some water to cook the orzo.
! To make egg wash, combine the white of one egg with a bit of water or milk, like 1 tsp and whisk it together with a fork.
Recipe from the Private Kitchen of Lynfred Chef Joe Hetman
Makes at LEAST 6 servings
INGREDIENTS
*For the orzo*
1 lb package orzo
vegetable stock
1 medium apple (any of your choice), peeled, seeded, and diced (olive oil and melted butter needed for this as well)
6 slices thick-cut smoky bacon, cooked crispy and crumbled
2 pinches flat-leaf parsley, minced
salt and pepper, to taste
*For the pork tenderloin*
1 3-4 lb pork tenderloin, trimmed
1 cup coarse peppercorns
1/2 cup chopped fresh sage
2 pinch red pepper flakes
salt and pepper, to taste
egg wash
DIRECTIONS
1 - Preheat the oven to 400.
2 - Place a sauté pan on high heat with a few tablespoons of olive oil.
3 - Brush the egg wash all over the pork.
4 - Combine the coarse peppercorns, red pepper flakes, and sage in a bowl and mix. Thoroughly coat the pork with the mix.
5 - Sear the tenderloin on all sides, then place on a baking sheet lined with parchment paper and finish in the oven for 12-15 minutes. When done, set aside and let rest for another 10 minutes.
6 - As the pork cooks, cook the orzo to package instructions.
7 - While the orzo boils, sauté the apple in a melted butter/olive oil combo, until golden brown. Set aside when cooked.
8 - Once the orzo is done, place in a bowl and toss together with the sautéed apples, crumbled bacon, parsley, and salt and pepper.
9 - To serve, slice 3 pieces of the pork tenderloin and marry with the apple-bacon orzo. Enjoy!
