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Grilled pork tenderloin with wild rice pilaf recipe webhero2015 le9a2074 « back to recipes

Grilled Pork Tenderloin with Wild Rice Pilaf

Often overlooked during summer, pork tenderloin is an outdoor grilling staple here at Jordan. Quick to prepare, this pork tenderloin recipe is a blank canvas awaiting summer color from vibrant spices and our zesty wild rice pilaf. The elegant fruit expression of Jordan Cabernet Sauvignon makes the perfect wine pairing partner to accompany this light, flavorful dish.

Ingredients

For the brine

  • 1 gallon water

  • ½ cup demerara sugar

  • ½ cup kosher salt

  • 1 Tbsp pickling spice

  • 4 sprigs thyme

  • 1 dried ancho chili, rough chopped

For the pilaf

  • 1½ cup wild rice

  • 3 cups brown chicken stock

  • 3 Tbsp Jordan Extra Virgin Olive Oil

  • 2 tsp kosher salt

  • 1/5 tsp freshly ground black pepper

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 2 Tbsp ruby grapefruit zest

  • 1 Tbsp lime juice

For the garniture

  • 1 Anaheim chili toasted over an open flame, peeled, seeded and diced

  • ½ cup heirloom tomato, seeded and diced

  • ½ cup edamame, blanched and reserved

  • 4 scallions, thinly sliced

  • 2 Tbsp Thai basil, chiffonade

  • 2 Tbsp cilantro, finely chopped

  • cilantro leaves and flowers for garnish

  • fleur de sel or Alea salt for garnish

Ingredients

For the brine

  • 1 gallon water

  • ½ cup demerara sugar

  • ½ cup kosher salt

  • 1 Tbsp pickling spice

  • 4 sprigs thyme

  • 1 dried ancho chili, rough chopped

For the pilaf

  • 1½ cup wild rice

  • 3 cups brown chicken stock

  • 3 Tbsp Jordan Extra Virgin Olive Oil

  • 2 tsp kosher salt

  • 1/5 tsp freshly ground black pepper

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 2 Tbsp ruby grapefruit zest

  • 1 Tbsp lime juice

For the garniture

  • 1 Anaheim chili toasted over an open flame, peeled, seeded and diced

  • ½ cup heirloom tomato, seeded and diced

  • ½ cup edamame, blanched and reserved

  • 4 scallions, thinly sliced

  • 2 Tbsp Thai basil, chiffonade

  • 2 Tbsp cilantro, finely chopped

  • cilantro leaves and flowers for garnish

  • fleur de sel or Alea salt for garnish

Instructions

serves 32

Combine all brine ingredients and bring to a boil, dissolving all sugar and salt. Strain into a non-reactive container. Chill to 41 degrees. Add pork loins to the brine and refrigerate for 3-5 hours. Remove from brine, pat tenderloins dry and brush with olive oil, fennel and anise.

Preheat a gas grill to high. Sear seasoned tenderloins directly on one side for 7 minutes (covered). Turn tenderloins over, re-cover and sear for an additional 5 minutes. Turn grill off, wait 5 minutes, then check meat for doneness (145-150 degrees). Set prepared tenderloins aside.

Preheat oven to 375 degrees, spread uncooked rice over the bottom of an 8x8” baking dish. In a saucepan over high heat, bring all other pilaf ingredients to a boil. Immediately pour boiling liquid over rice and cover with aluminum foil. Bake for 70-80 minutes or until all moisture is absorbed. Remove from oven, fluff with fork. Fold in garniture, adjust seasoning and set prepared pilaf aside.

To plate as a main course, spoon pilaf onto warm plates, slice tenderloins into ¾” medallions and arrange over pilaf. Garnish with cilantro, cilantro flowers and Fleur de Sel (or Alea) salt.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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