Lavender & Limoncello Marinated Pork Tenderloin, Braised
sweet & savory, acidic
TIME TO EXECUTE
For the Brine:
1 cup limoncello
½ cup dried lavender
1 head of garlic (cleaned & smashed)
½ cup salt
½ cup light brown sugar
2 sprigs of rosemary
2 sprigs of sage
¼ cup peppercorn
6 Qt. water
For the Pork Tenderloin:
2 ea. Pork Tenderloin (cleaned)
For the Red Cabbage:
1 ea. red cabbage (sliced 1/8 inch thick)
1 Tbsp. garlic (minced)
2 Tbsp. white balsamic
1 tsp. sugar
For the Roasted Red Pepper & Hazelnut Gremolata:
2 ea. large red bell peppers (roasted, cleaned & diced)
1 ea. preserved lemon (Brunoise)
1 Tbsp. parsley (chopped)
2 cups bread crumbs
¼ cup hazelnuts (toasted & chopped)
¼ cup olive oil
For the Brine & Pork Belly: mix together all ingredients in a pot bring to a boil & then let cool down. Place pork tenderloin in chilled brine & lest rest for 4 hours. Take out of brine & dry off. Season with salt, pepper & olive oil. Grill pork tenderloin till medium & let rest. Slice when ready to serve.
For the Red Cabbage: in a large pot sauté cabbage with a little olive oil. Once cabbage is starting to wilt add all other ingredients & cover for 2 mins, remove cover & adjust seasoning. Cook until liquid is gone.
For the Roasted Red Pepper Gremolata: add all ingredients in a bowl & mix well. Place on a tray pan & roast for 12 mins. Until toasted. Season with salt & pepper.
To plate: place braised cabbage in center of plate, arrange sliced pork tenderloin on top of cabbage, top with Gremolata & drizzle with extra virgin olive oil. Season with sea salt & fresh peppercorn.