Pork Tenderloin with Apple Jicama Slaw

Dec 27, 2011 5:01 pm

A pork dish with a crunchy salad and shallot gravy

By Miguel Aguilar

+ ENLARGE

This Latin take on pork chops and apple sauce employs crunchy jicama slaw as a sidekick to juicy pork tenderloin.

Miami's Wynwood Kitchen & Bar (WKB), located in the burgeoning Wynwood Arts District, features A-list street art and increasingly impressive food. Shepard Fairey, Os Gemeos and Kenny Scharf are among those who've created original pieces around the indoor/outdoor space, and chef Miguel Aguilar has brought a twist to Cuban-inspired favorites that also might be called artful.

Aguilar, a recent Venezuelan transplant from Chicago who has found a kitchen closer to home in Miami, has already set us up with a reliable black bean soup recipe. This time, he offers up a deeply satisfying main course, a pork tenderloin topped in a gravy thickened by caramelized shallots (rather than flour), then paired with crunchy apple jicama slaw for a clever crunch.

Servings: 4

Ingredients

4 5-ounce pork tenderloins (or one large tenderloin), silver skin removed and cut into a log

Gravy

1 pound shallots, julienned

1 ounce garlic, rough chop

3 cups water + tablespoon chicken base disolved

2 ounce butter

Slaw

1 pound jicama, julienned

1 red onion, julienned

1 green apple, julienned

40 cilantro leaves (whole)

1/2 cup lemon juice

1/2 cup olive oil

Directions:

Season the tenderloin with salt and pepper, and place on the grill to cook for about seven minutes on each side.
Allow the tenderloin to rest for ten minutes.
Meanwhile, sauté the shallots, garlic, with the butter in a large pan until caramelized.
Place in a food processor and puree with water/stock until nappe consistency.
Combine the jicama, green apple, red onion, cilantro, and toss with the lemon juice an olive oil. Season with salt and pepper to taste.
To serve cut the pork into 5 slices and pour two tablespoons of gravy on each slice. Add half a cup of slaw on the side.

Level of Difficulty:

Moderate

Prep Time:

20 minutes

Cooking Time:

15 minutes, plus 10 minutes for cooling

More about: