Pork Lonza

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CHEF DAVID KNICKREHM
SYSCO IDAHO
4 SERVINGS (SHARED)

 

Ingredients:

2 Sysco Butcher’s Block Pork Tenderloins
2 tsp. pink curing salt
½ tsp. Sysco Classic Kosher Salt
2 tsp. whole fennel seed
1 tsp. crushed red apepper
1 tsp. freshly ground Sysco Imperial Black Pepper
1 ½ tsp. ground paprika
1 small red onion, thinly sliced
½ cup white wine vinegar
4 Baker’s Source Buttermilk Naan With Caramelized Onion
4 Tbsp. French whole grain mustard, for dipping
Fresh rosemary sprigs for garnish

 

Directions:

FOR THE PORK TENDERLOIN

Trim pork loins of silver skin. Sprinkle with curing salt and place in a sealable bag, squeezing out air. Allow to cure refrigerated for 4 to 8 hours. Add remaining spices to the bag and agitate to distribute evenly. Allow to sit for another hour. Remove the tenderloins and shake off excess spices. Roast tenderloins at 275 degrees F for 30 to 40 minutes. Cool completely before serving.

FOR THE PICKLED ONIONS

In a shallow pan, bring vinegar to a boil and add red onion. Cook 45 seconds; turn onions over and cook for another 45 seconds. Remove from the heat and allow the onions to cool to room temperature in the vinegar. When ready to serve, grill naan and slice each piece into six wedges. Cut cooked pork loin into slices and arrange on a platter or individual plates. Serve the pork shingled with dollops of mustard, pickled onions, grilled naan and rosemary sprigs.