Brined Pork Tenderloin with White Beans, Onions and Bacon

Brined pork tenderloin served over white beans, onions and bacon garnished with pickled mustard seeds and pickled onions

By: Robert Sills, Signature Chef

Prep Time: 8 to 12 hours
Cook Time: 20 to 25 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Pickled Mustard Seeds:
1 1/8 teaspoons apple cider vinegar
¾ teaspoon water
1 ½ teaspoons granulated sugar
1 ½ Tablespoons mustard seeds

Pickled Red Onions:
3 ½ Tablespoons apple cider vinegar
1 Tablespoon and 2 ¼ teaspoons water
2 ¾ teaspoons granulated sugar
1 cup thinly sliced red onions

Brined Pork Tenderloin:
1 ¼ cups water
1 ½ Tablespoons Kosher salt, divided
1 ¾ teaspoons light brown sugar
1 Tablespoon and ½ teaspoon fresh garlic cloves
2 teaspoons whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard Seeds
1 ¼ bay leaves
12 ounces boneless Canadian back pork loin
2 teaspoons canola oil
¾ teaspoon ground black pepper

Cannellini Beans with Onions and Bacon:
1 teaspoon canola oil
3 to 4 slices raw bacon, diced
½ cup diced yellow onions
1 1/3 cups low sodium canned cannellini beans, rinsed and drained
1 Tablespoon and ¾ teaspoon sherry wine vinegar
2 teaspoons lemon juice
1/8 teaspoon chopped fresh Italian parsley

Brined Pork Tenderloin with White Beans, Onions and Bacon :
1 Tablespoon and 1 teaspoon chopped fresh Italian parsley

Allergens:

Mustard

Nutritional Information

Directions:

To Prepare Pickled Mustard Seeds: Combine apple cider vinegar, water and granulated sugar in a saucepan. Bring ingredients to a boil. Place mustard seeds in a stainless-steel mixing bowl. Pour hot marinade over mustard seeds. Cover with plastic wrap and hold overnight in refrigerator to marinate. Do not drain marinade.
To Prepare Pickled Red Onions:Place vinegar, water, and sugar in a saucepan. Bring to a boil to make marinade. Place onions in a stainless-steel mixing bowl. Pour hot marinade over onions, ensuring that onions are submerged. Allow to cool. Cover and hold overnight in refrigerator to marinate. Drain and discard excess marinade when ready to use.
To Prepare Brined Pork Tenderloin: Combine water, 1 Tablespoon salt, light brown sugar, garlic cloves, whole black peppercorns, coriander seeds, cumin seeds, mustard Seeds and bay leaf in a medium saucepan. Bring to a simmer over medium heat. Whisk until sugar and salt have dissolved. Remove from heat. Cool to room temperature. Trim fat and silver skin from pork. Place pork loin in a deep 9×13 baking pan. Completely cover pork with marinade. Cover and place in refrigerator for at least 8 hours to marinate. Remove pork from brine. Drain and discard excess brine. Preheat sauté pan over medium-high heat. Coat pork tenderloin with canola oil. Season with ½ Tablespoon salt and pepper. Sear pork over medium-high heat for 1 to 1 1/2 minutes until surface has caramelized. Turn pork over and sear other side in same manner. Spray sheet pan with cooking oil spray. Transfer seared pork to a sheet pan. Bake in a 325-degree Fahrenheit oven for 10 to 15 minutes until cooked through. Let pork rest for 10 minutes before slicing.
To Prepare Cannellini Beans with Onions and Bacon: In a heavy bottom sauce pan, heat oil over medium-high heat. Add diced bacon. Sauté bacon until lightly browned. Do not drain. Remove bacon. Add onions. Sauté until onion is translucent. Stir in beans, sherry wine vinegar and lemon juice. Bring to a simmer. Gently stir in cooked bacon and parsley. Do not boil or break up beans too much. Cook until bacon is heated through. Remove from heat.
To Plate Brined Pork Tenderloin with White Beans, Onions and Bacon: Divide beans into 4 equal portions. Place 1 serving in center of service plate. In order, top with: 3 oz sliced pork loin, 1 Tbsp pickled mustard seeds, 2 Tablespoons pickled red onions, placed at 12 o’clock position on plate, 1 tsp chopped parsley. Enjoy immediately.