The Winemaker's Hand by Natalie Berkowitz

Author:Natalie Berkowitz
Language: eng
Format: epub
Tags: CKB088000, Cooking/Beverages/Wine & Spirits, -, -
Publisher: Columbia University Press
Published: 2014-06-23T16:00:00+00:00

FENCHAK’S MUSTARD-GRILLED PORK TENDERLOIN WITH SWEET CORN GRITS AND BEAN CASSOULET

FOR THE PORK

3 each pork tenderloin

2 sprigs fresh rosemary

2 sprigs fresh thyme

3 tbsp Dijon mustard

Kosher salt and pepper to taste

FOR THE GRITS

10 ears Corn

¾ cup chicken broth

3 tbsp butter

2 tbsp sugar

Kosher salt and pepper to taste

FOR THE CASSOULET

1 shallot (minced)

2 tbsp garlic (minced)

3 slices of bacon (chopped)

3 oz chorizo

1 cup peas

½ cup oven roasted tomatoes (diced)

2 cups green beans (halved)

2 cups yellow wax beans (halved)

10 oz chicken broth

4 tbsp butter

Kosher salt and pepper to taste

For the pork, preheat oven to 375°F. Begin by removing the herbs from the stems and finely chop. Rub the mustard over the pork thoroughly and add the herbs. Season with salt and pepper and grill to an internal temperature of 145°F, about 15 minutes. Let rest for 10 minutes. Slice and serve.

For the grits, grate the corn on a hand grater into a heavy-bottom pot. Add the broth, butter, and sugar and cook over low heat for approximately 40 minutes. Season with salt and pepper.

For the cassoulet, in a sauté pan sweat the shallots, garlic, chorizo, and bacon for 4 minutes. Add the peas, tomatoes, and both beans. Cook for 2 minutes. Add the chicken broth and cook for 2 minutes. Add the butter and season to finish.

SERVES 6–8.

Pair with Biltmore® Reserve North Carolina Chardonnay.

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