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.
- 4 5-ounce pork tenderloins (or one large tenderloin), silver skin removed and cut into a log
- 1 pound shallots, julienned
- 1 ounce garlic, rough chop
- 3 cups water + tablespoon chicken base disolved
- 2 ounce butter
- 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
- 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.