Espelette Roasted Pork Tenderloin

Paired with Papapietro Perry 2016 Peters Vineyard Pinot Noir

  • 2 pork tenderloin, brined see recipe below
  • sweet and spicy mascarpone see recipe below
  • pickled cucumber see recipe below
  • sunflower seeds see recipe below
  • 1 pound kale, washed
  • 4 large heirloom tomatoes, cut into quarters
  • olive oil as needed
  • kosher salt as needed
  • black pepper, fresh ground as needed
  • 2 tbsp unsalted butter, soft
  1. Remove the pork tenderloins from the brine. using paper towels pat dry the pork tenderloins.
  2. Lightly season the pork tenderloin on all sides with kosher salt and black pepper.
  3. Add 1 tablespoon of olive oil into a large cast iron skillet. Heat the oil on high until smoking point.
  4. Place the pork tenderloins into the skillet. Sear until well caramelized on all sides.
  5. Add the butter and lightly baste the pork tenderloins until desired temperature (we recommend 145˚f internal temperature)
  6. Remove the pork from the cast iron and set aside to rest.
  7. Using a clean towel wipe out the cast iron, add the 1 tablespoon olive oil, and place the cast iron back on high heat.
  8. When the oil reaches smoking point add the kale. Cook the kale until charred and lightly wilted.
  9. Place kale into a medium mixing bowl.
  10. Add the pickled cucumbers, tomatoes, parsley, season with salt and pepper. Lightly drizzle with olive oil and mix well together.
  11. Divided the tomato salad between four entrée plates.
  12. Slice the pork tenderloin and place it on top of the tomato salad.
  13. Place a large spoon full of mascarpone on top of the tomato salad.
  14. Sprinkle sunflower seeds over the whole dish.

Pork Tenderloin Brine Recipe

  • 2 pork tenderloin
  • 1 quart water
  • 1/4 cup espelette pepper, ground
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 3 sprigsrosemary, fresh
  • 3 sprigs thyme, fresh
  • 1/2 cup onion, rough chopped
  • 1/2 cup celery, rough chopped
  • 1/2 cup carrots, peeled, rough chopped
  1. In a medium sauce pot add water, salt, sugar, espelette, rosemary, thyme, onion, celery, and carrots.
  2. Place the pot on high heat until the liquid reaches a boil. When the liquid reaches a boil remove it from the heat.
  3. Set aside until the brine is cooled to room temperature.
  4. Place the pork tenderloins in a high sided container.
  5. Pour the brine over the tenderloins. (make sure the pork chops are fully covered with brine).
  6. Place the pork tenderloins in the refrigerator for 8 to 12 hours.

Sweet and Spicy Mascarpone

  • 1 ½ cups mascarpone
  • 2 tsp cayenne pepper
  • 1 tbsp honey
  • 2 tsp paprika
  • 2 tbsp chives, minced
  1. add all ingredients into a medium mixing bowl. Mix together well.

Quick Pickled Cucumber

  • 1 cup cucumbers, 1/4 thick slices
  • 2 tbsp lemon juice
  • 1/2 tsp kosher salt
  1. Add all ingredients to a small mixing bowl. Mix well.
  2. Marinate the cucumbers for 20 minutes at room temperature.
  3. Strain from liquid.

Sweet and Spicy Mascarpone

  • 1 ½ cups mascarpone
  • 2 tsp cayenne pepper
  • 1 tbsp honey
  • 2 tsp paprika
  • 2 tbsp chives, minced
  1. add all ingredients into a medium mixing bowl. Mix together well.

Toasted Sunflower Seeds

  • 1/2 cup sunflower seeds, shelled, unsalted
  • 1 tsp kosher salt
  • 1/4 tsp all spice, ground
  • 1 tsp olive oil
  1. Preheat oven at 325˚F.
  2. Add all ingredients to a small mixing bowl. Mix together well.
  3. Evenly spread the sunflower seeds on to a cookie sheet.
  4. Toast the sunflower seeds in the oven until golden brown.