Advertisements

Spice Rub Roasted Pork Tenderloin with Honey Apple Compote, Tricolored Potatoes, and Asparagus

Potatoes can last a while in the fridge, so for dinner tonight Chef Zach used the ones he bought at the Zuckerman’s Farm booth in the farmers market outside the SF Chocolate Salon.  After lunch today we stopped by the Old Oakland Farmers Market and he got asparagus from Paoletti Farms of Linden.  A quick stop by a grocery store got us a pork tenderloin, two apples, and rosemary, and the rest was already in the kitchen.

Makes 2

• For the honey apple compote:

2 large Granny Smith apples

2 tbs. of Marshall’s Farm thistle honey

1 tbs. of butter

Pinch of cayenne pepper

Pinch of salt

spicing up the apples

spicing up the apples

Core, peel, and dice the apples.  Melt butter in a saute pan over medium-high heat.  Add all ingredients except honey and saute for 4-5 minutes until tender but not mushy and soft.  Remove from heat, transfer to a bowl, and toss with honey.  Cool in the refrigerator until serving.

• For the potatoes:

1/2 lb. of Zuckerman’s Farm tricolored potatoes (purple, red, and yellow)

8 peeled garlic cloves

1 tbs. of melted duck fat (substitute melted butter or olive oil)

1 tbs. of fresh, finely minced rosemary

2 tsp. of kosher salt

2 tsp. of onion powder

1/2 tsp. of ground white pepper

before stirring and roasting

before tossing and roasting

Preheat oven to 375 degrees F.  In a medium-sized sauce pot, parboil the potatoes so that they are only half-way cooked.  Toss with all the other ingredients, transfer to a roasting dish, and bake for 30-35 minutes until tender and the skin is slightly crispy.

*Note: Chef Zach left the garlic cloves whole for two reasons: 1) No one likes tiny burnt chunks of used-to-be garlic, and 2) August loves buttery, roasted garlic cloves.

• For the asparagus:

1 lb. of fresh Paoletti Farms asparagus

In a stacking steamer pot, rice steamer, or vegetable steamer, steam asparagus for 4-6 minutes until desired tenderness.  If you overcook it, it will become mushy and stringy.

*Note: Optional is to toss in butter, salt, and pepper, but we eat ours plain.

• For the pork tenderloin seasoning rub:

1 tbs. of Old Bay seasoning

2 tsp. of onion powder

1 tsp. of smoked sea salt

1/2 tsp. of cayenne pepper

• For the pork tenderloin preparation:

1 to 1 1/2 lb. pork tenderloin

1/2 tbs. of olive oil

Coat the meat with the seasoning rub, wrap with plastic wrap, and let it sit in the refrigerator for 2 hours.

hot in the pan

hot in the pan

Preheat oven to 375 degrees F.  In a large saute pan, heat the oil over high heat.  Sear both sides of the pork loin for about 3 minutes each side.  Transfer to a roasting pan and bake for 35-45 minutes, depending on the internal temperature (which should reach 145 degrees F for medium doneness, so be careful not to overcook it).

Once removed from the oven, let rest for 5 minutes before slicing and serving.

ready with a splash of balsamic vinegar

ready with a splash of balsamic vinegar

Advertisements

Posted on April 5, 2013, in Recipes and tagged , , , , , , . Bookmark the permalink. 5 Comments.

  1. That pork looks done to perfection!

  2. This looks very tasty, makes me feel hungry.

  1. Pingback: Old Oakland Farmers’ Market | Seasoning And Salt

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: