Jägermeister-Caramel Glazed and Grilled Pork Tenderloin with Vidalia Crisps


Pork Tenderloin

Recipe by Chris Santos

Ingredients

Pork Tenderloin Brine

  • 1 cup sugar
  • 1/2 cup salt
  • 1/2 cup ancho chili powder
  • 2 cups hot water
  • 2 cups cold water
  • 1 cup ice

Jägermeister-Caramel Sauce

  • 2 cups sugar
  • 1 cup cream
  • 1 cup ancho powder
  • 2/3 cup Jägermeister

Vidalia Crisps

  • 2 Vidalia onions, thinly sliced
  • 1 cup all-purpose flour
  • Vegetable oil
  • Salt and pepper

Procedure

  1. In a tall-rimmed dish, dissolve sugar and salt in hot water. Add the ancho chili powder, cold water and ice. Pour over the pork and brine, and then cover in refrigerator for 2 hours. Rinse the tenderloin after brining and trim the fat.
  2. For the caramel sauce: Put sugar in a saucepan over medium heat and add just enough water for the sugar to dissolve. Caramelize the sugar and then shock with the cream and Jägermeister. Bring to a boil. Take off the heat and season with the ancho powder.
  3. Preheat oven to 350 degrees and heat a grill to high. Grill the pork on each side until you have a nicely charred exterior. Brush evenly with the caramel sauce and finish cooking for about 8 minutes in the oven until medium rare or meat thermometer reads an internal temperature of 135 degrees. Allow carry-over heat to bring to 145 degrees. Let rest for 5 minutes before slicing.
  4. For the Vidalia crisps: Season the onions with salt and pepper. Dredge the onions in the flour. Heat the vegetable oil until 350 degrees. Deep fry the onion strings until they are golden brown. Remove onto a vented surface and immediately season with salt.
  5. Serve sliced pork. Garnish with Vidalia crisps, micro cilantro and sea salt.
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2 thoughts on “Jägermeister-Caramel Glazed and Grilled Pork Tenderloin with Vidalia Crisps

  1. Pingback: Pork Tacos with Black Beans | Gracie's Ravioli

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