Thursday, June 26, 2014

A pork-lover's paradise by the Fancy Pants Foodie

Posted By on Thu, Jun 26, 2014 at 12:35 PM

click to enlarge WIDE-EYED: Pork tenderloin ready for gravy - CHRISTIE ISON
  • Christie Ison
  • WIDE-EYED: Pork tenderloin ready for gravy
When it comes to must-read Arkansas food blogs, a few names automatically jump to my mind — Tie Dye TravelsRed Kitchen Recipes, NWA Foodie, and Arkansas Mirepoix being just a few. One of the first Arkansas food writers I ever read, though, remains one of my favorites: Christie Ison of Fancy Pants Foodie. Ison is a graduate of the excellent Pulaski Tech Culinary Program, and her work with Share Our Strength's "No Kid Hungry" program has raised a lot of money to fight child hunger. Ison is probably best known for organizing the annual blogger bake sale to benefit SOS, which regularly beats much larger cities with the amount of money it takes in.

Ison is a proponent of gluten-free living, something that has been the source of many good-natured back-and-forths between her and my bread-loving self. There's no denying that there is a growing market for gluten-free items, and for her recipe spotlight, she's picked a dish that is obviously gluten free since pigs don't contain gluten — a coffee-encrusted pork tenderloin that looks simply scrumptious. It's nice to know that even when two bloggers don't agree on the role of gluten in the diet, they can come together over man's best friend: the pig.

Wide-Eyed Pork Tenderloin

For the pork:
*2 Pork tenderloins
*1/4 c. whole coffee beans, any unflavored variety (I used Peru from Mugs Cafe)
*2 T. whole peppercorns (black, red, or a variety)
*2 T. dried onion flakes
*1 T. pink Himalayan salt (or kosher if you don't have it)
*1/2 tsp. smoked paprika
*1/2 tsp. garlic powder
*1 T. olive oil

For the gravy:
*1 cup prepared coffee
*1/2 cup apple juice
*2 T. orange juice concentrate
*1 T. cornstarch
*1/4 c. half and half
*1 T. pure maple syrup 

Preheat the oven to 375 degrees.

Trim silverskin and large pieces of fat from the tenderloins. Rinse and pat very dry with paper towels. Place on a rimmed baking sheet or dry baking dish.

Place coffee beans, peppercorns and dried onion in a coffee grinder or (preferably) a spice grinder. Grind to a fine powder. Add the paprika and garlic powder, and buzz one more time to blend well.

Using your hands, press the mixture over all surfaces of the tenderloins.

Heat a large skillet with the olive oil. When hot, sear the tenderloins, one at a time, turning after about one minute on each side. Look for a crisp, dark sear. Meanwhile, clean the extra rub from the baking sheet or dish and make sure it's dry. Return the seared pork to the dish.

At this point, you can store the tenderloin overnight or up to 24 hours in the fridge, allowing the flavors to infuse into the meat. It's nice but not required.

I used to recommend doing this in the slow cooker, and if you prefer that method, the instructions are here. Honestly, the gravy comes out better that way because of the released juices, and the meat is extremely tender and decadent. However, lately I've come to prefer pork just done at 145-150 degrees, achieved by a roast in the oven.

Place the baking dish with the tenderloins in the oven, uncovered, for about 40 minutes, or until the internal temperature reads 145. (I love my Thermapen for this task!) The temperature will rise a bit more while resting.

Because roasting doesn't produce as much liquid as slow cooking, we'll have to make the gravy with prepared coffee while the pork is cooking. In a clean skillet or saucepan (or, using the searing pan if the coffee grounds don't bother you), heat the coffee, apple juice and orange juice concentrate over medium high heat until simmering. Make a slurry of the cornstarch with a splash of very cold water (I usually add an ice cube) and whisk it into the mixture, cooking until thickened. Add the half and half and maple syrup. When the tenderloins are done and have rested about 15 minutes, pour any juices they have released into the gravy and whisk together, cooking it back down a bit if necessary. Taste and season with salt and pepper.

Slice the loins carefully and serve with the red eye maple gravy.

Did you try this recipe? Have a favorite pork preparation to share? Let us know in the comment.

Tags: , , , ,

From the ArkTimes store

Favorite

Comments

Showing 1-1 of 1

Add a comment

 
Subscribe to this thread:
Showing 1-1 of 1

Add a comment

More by Michael Roberts

  • Little Rock Margarita Festival is coming May 4

    Cinco de Mayo. The holiday in which tequila is consumed in the United States in honor of a Mexican holiday that is not as widely celebrated in Mexico.
    • Mar 10, 2017
  • Arkansas Times Recommends: Indian Grocers, nerdcore documentaries, "Pepe the Frog" explainers, Anne Carson and more

    Arkansas Times Recommends is a series in which Times staff members (or whoever happens to be around at the time) highlight things we've been enjoying this week.
    • Oct 21, 2016
  • Arkansas Times Recommends: The Think Edition

    Arkansas Times Recommends is a series in which Times staff members (or whoever happens to be around at the time) highlight things we've been enjoying this week. In anticipation of Arkansas Times' Festival of Ideas this Saturday at the Arkansas Regional Innovation Hub, we recommend things that make us think.
    • Sep 23, 2016
  • More »

Readers also liked…

  • A sneak preview of Fourquarter Bar in Argenta

    A look at Fourquarter Bar in Argenta, brought to you by the folks behind Midtown Billiards. Beer, barbecue and killer cocktails abound!
    • Feb 23, 2016
  • Coming Monday: Little Rock Black Restaurant Week

    MoTown Monday is Ceci's Chicken and Waffles. Tasty Tuesday is Sims BBQ and Brewster's Soul Food Cafe. Wing Wednesday is Chicken King and Chicken Wangs. Soul Food Thursday is Lindsey's BBQ and Hospitality House and Food Truck Festival Friday is @station801. It's the first Black Restaurant Week.
    • Mar 8, 2017

Most Shared

  • Hutchinson lobbyist moves to Teacher Retirement System

    Rett Hatcher, director of legislative affairs for Gov. Asa Hutchinson, has left the governor's staff to go to work Wednesday as deputy director of the Arkansas Teacher Retirement System.
  • Obamascare

    Republicans at long last may be about to see their most fervent wishes and wildest predictions materialize — millions of people losing their medical and hospital coverage, unaffordable insurance, lost jobs, a Medicare financial crisis, mushrooming federal budget deficits and fiscal crises across state governments.
  • Megyn vs. Alex

    As vigorously hyped broadcast events go, Megyn Kelly's televised confrontation with internet conspiracy cultist Alex Jones proved something of a dud.
  • Monkey wrenches

    Junior is 17 now, and shows no interest in driving, or even taking the driving test. It's got his Old Man a little concerned, and not just because we're running a car service for one these days.

Blogroll

 

© 2017 Arkansas Times | 201 East Markham, Suite 200, Little Rock, AR 72201
Powered by Foundation