Grilled Pork Tenderloin and a Spanish-Style Cassoulet

Grilled Pork Tenderloin and a Spanish-Style Cassoulet
 
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Ingredients

Ingredients
Method
 
  • Night Before Rub
  • 2 Tbsp Coarse Ground Pepper
  • 1 Tbsp Kosher Salt
  • 1/4 c. Sugar
  • 2 Tbsp Paprika
  • 2 Tbsp Garlic Powder 1 Tbsp Olive oil
  • 1 All-Natural Pork Tenderloin
  • Spanish-Style Cassoulet
  • 1 Tbsp Olive oil
  • 1 Tbsp Onion diced
  • 1 Tbsp Celery diced
  • 1 Tbsp Carrot diced
  • 1 Clove of Garlic minced
  • 1/4 c. Red Bell Pepper diced
  • 1 Jalepeno diced(seeds and ribs removed)
  • 1 Can of Great Northern Beans(rinsed well)
  • 1 Tbsp of Low Sodium Beef Base
  • 1 c. Water
  • 1/4 c. Spanish cured and dried Chorizo Sausage(sliced)
  • 2 tsp Fresh Oregano chopped
  • 2 tsp Kosher Salt
  • 2 tsp Fresh Cracked Pepper
  • 2 Tbsp Chevre Goat Cheese
Place whole Natural Pork Tenderloin in a zip-lock bag and add all ingredients to the bag and seal. Rub the spices around the tenderloin until they completely cover the pork. Place bag on a plate and refrigerate over-night. Pre-heat your grill so that it is nice and hot for a good sear. Take the pork out of the zip-lock bag and place on paper towels and blot the tenderloin dry (this will help to prevent charring). Transfer dried tenderloin to grill set to low and cook with grill lid closed for 6 minutes on both sides(only turning once). Transfer the grilled tenderloin to a tin foil sheet and roll it up and let it rest for at least 2 minutes. Slice thinly on a bias and serve.


Heat a medium sauce pot on high and add olive oil. Once olive oil is hot add onions, celery, carrots, garlic and stir until vegetables have softened and onion is translucent. Next add the red bell pepper and jalepeno to the mixture and reduce heat to low. Open can of beans, drain, and rinse well. Add rinsed beans to the vegetable mixture. Add water and beef base to bean and vegetable mixture and stir until beef base has dissolved. Next add sliced chorizo to bean and vegetable mixture and simmer for 15 minutes uncovered. Add oregano and if needed add salt and pepper to your taste. Serve cassoulet topped with a dollop of goat cheese and oregano sprig as garnish.

Grilled Pork Tenderloin and a Spanish-Style Cassoulet

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This recipe was uploaded by bribuser

 
 
Grill the Tenderloin to Medium/Mid-Rare, Serve next to Cassoulet.

Method


Place whole Natural Pork Tenderloin in a zip-lock bag and add all ingredients to the bag and seal. Rub the spices around the tenderloin until they completely cover the pork. Place bag on a plate and refrigerate over-night. Pre-heat your grill so that it is nice and hot for a good sear. Take the pork out of the zip-lock bag and place on paper towels and blot the tenderloin dry (this will help to prevent charring). Transfer dried tenderloin to grill set to low and cook with grill lid closed for 6 minutes on both sides(only turning once). Transfer the grilled tenderloin to a tin foil sheet and roll it up and let it rest for at least 2 minutes. Slice thinly on a bias and serve.


Heat a medium sauce pot on high and add olive oil. Once olive oil is hot add onions, celery, carrots, garlic and stir until vegetables have softened and onion is translucent. Next add the red bell pepper and jalepeno to the mixture and reduce heat to low. Open can of beans, drain, and rinse well. Add rinsed beans to the vegetable mixture. Add water and beef base to bean and vegetable mixture and stir until beef base has dissolved. Next add sliced chorizo to bean and vegetable mixture and simmer for 15 minutes uncovered. Add oregano and if needed add salt and pepper to your taste. Serve cassoulet topped with a dollop of goat cheese and oregano sprig as garnish.

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