Caw-Caw Creek Pork Tenderloin

Submitted by Todd Rogers, Executive Chef, Sea Island Resorts, St. Simons Island, Ga,

by C&RB Staff (editor@clubandresortbusiness.com)
January 2008
 

Brief Description: The pork tenderloin is brined in salt, brown sugar, apples, cider, peppercorns, rosemary and thyme. It is then soaked in buttermilk, thyme, rosemary and garlic for four days. Pork is grilled to medium. Sweet potato puree is made from local Sapelo Farms sweet potatoes, which are roasted and finished with brown sugar. Rapine is blanched and then sautéed in olive oil, garlic, salt and pepper. Granny Smith apples are pickled with cider vinegar, apple cider, cinnamon stick, sugar and fresh ginger. Pork Jus consists of mirepoix, roasted pork bones, pork trim, thyme, peppercorns, bay leaves and water.

Pork Brine
Amt Ingredient
4 gals. water
4 cups kosher salt
2 cups brown sugar
6 apples
20 garlic cloves, crushed
4 bay leaves
4 sprigs rosemary
1 bunch thyme
1/2 cup black peppercorns

6-8 oz. pork tenderloin

Pickled Apples
Amt Ingredient
1 cup apple cider
1/2 cup cider vinegar
1/2 cup sugar
1 cinnamon stick
2 ginger slices
1 qt medium-dice apples

Pork Jus
Amt Ingredient
400 pan mirepoix, medium-dice and roasted
400 1/2 pan parsnips, medium-dice
25 lbs. pork bones, roasted
10 lbs. pork scraps, roasted
1 sachet
4 ham hocks

Garnish:
Amt Ingredient
to taste micro sage

For the Pork Brine:
• Place all ingredients into a pot and bring to a boil
• Immediately remove from boil and chill
• Place meat in brine and submerge
• Remove after 24 hours and cook meat

For the Pickled Apples:
• Combine apple cider, cider vinegar, sugar, cinnamon stick and ginger in a small pot and bring to a boil
• Remove cinnamon stick and pour hot liquid over quart container of apples
• Put lid on quart, making sure there is no air space between lid and apples
• Let sit for at least one day

For the Pork Jus:
• Combine all ingredients in a stock pot and cover with water
• Bring to a gentle simmer and reduce until flavors are completely developed