Smoked Pork Tenderloin with Saffron Potato Fondant Pavés
Recipe courtesy of David L. Daniot, MBA, CEC, Executive Chef, Grosse Pointe Yacht Club, Grosse Pointe, Mich.
- pork tenderloin - 1, trimmed
- For Brine
- apple cider - 2 cups
- honey - 1 Tbsp.
- garlic clove - 1, minced
- shallot - 2 each, sliced
- cracked black pepper - 1/2 tsp.
- ginger - 1/2 tsp, fresh, chopped
- cilantro - 2 Tbsps., chopped
- mustard - 1 tsp., whole grain
- salt - 2 tsps.
- For Saffron Potato Fondant Pavés with Glazed Vegetables
- potato pavés - 10
- shallot - 1, minced
- garlic clove - 1, unpeeled
- sprigs thyme - 4
- bay leaf - 1/2 each
- saffron - 1/2 gram (sachet)
- clean chicken stock - 64 ozs.
- salt - 16 grams
- Brine a trimmed pork tenderloin overnight, pat dry, and store uncovered for another night.
- Hot-smoke to desired doneness.
For Saffron Potato Fondant Pavés with Glazed Vegetables:
- Melt the butter in a thick bottom pan.
- Sweat the finely diced shallots, the thyme, the bay leaf and the unpeeled garlic.
- Add the potatoes, hot chicken stock and the saffron.
- Bring to a boil and continue to cook until the potatoes are coated with the saffron.
- Season with salt and pepper, cover, and pull to the side to cook slowly.
- Cook until just cooked and allow to cool in the liquid.
- Remove from the cooking liquid and smooth a small amount of potato puree seasoned with a little fresh herbs on top of each pavé.
- Glaze some nice petite vegetables with a glaze made from 1 tsp. butter and ½ tsp. sugar, and arrange them on the potato puree.
- When needed, re-therm, covered, in a warm oven.
- At service, finish plates with a natural pork sauce, coffee cardamom crumble, and some fresh picked micro herbs.