GRILLED PORK TENDERLOIN
WITH SMOKED FOUR ONION RELISH
& SWEET POTATO CAKE
serves 6
- 1 ˝ lb. Lean pork tenderloin
- Grill, then roast at 400 degrees for 7-10 minutes.
Four Onion Relish
- 4 sprigs scallion
- 1 white onion
- 1 red onion
- 2 cloves garlic
Trim, peel and slice all. Place in smoker for 10 minutes. Place on a sheet pan and put in the oven to caramelize.
Sweet Potato Cake
- 3 sweet potatoes, grated
- 1 Poblano chile: charred, peeled , diced
- 1 Anaheim chile: charred, peeled , diced
- 4-5 oz. pancetta: diced and rendered crispy
- Olive oil or clarified butter
Mix together. In a hot skillet, add oil or clarified butter. Sear potato cake on each side. Set aside.
Salsa Verde
- 6 Tomatillos: roasted and charred
- ˝ bunch flat leaf parsley
- 1 Serrano chile
- 1 clove garlic
- 2 oz. lime juice
- 2 oz. water
- 2 oz. canola oil
- salt to taste
Puree until smooth. Sauté some spinach with lemon and olive oil. Place on cake. Put onion relish on spinach. ladle sauce in a crescent shape in front of the pork.
ENJOY!
©Tarbell's Restaurant 1997