Recipes

Chili-Cured Lombo With Truffle-Scented White Beans and Sautéed Spinach

John Manion

Executive Chef

Más

Chicago
Ill.
Rate this recipe: 
Average: 5 (1 vote)
Menu Price: 
$24.00
Food Cost: 
23%
Yield: 
4 servings
Ingredients: 
12
each
Ancho Chiles
12
each
Chipotle Chiles, Dried
2
tbs
Mustard Seeds
As needed
Kosher Salt and Black Pepper
2
each
Pork Tenderloins,12-oz, Cut in Half Evenly
1/4
Lb
Slab Bacon, Diced
2
each
Garlic Cloves, Minced
2
c
Great Northern Beans, Dried
1
tbs
Thyme Leaves, Fresh
As needed
Canola Oil
12
Oz
Beef or Chicken Broth
2
tbs
Butter
1/2
Lb
Spinach
As needed
White Truffle Oil
1
Heat oven to 350 degrees F. Roast chiles for 10 minutes; remove from oven to cool. Once cool, grind chiles and mustard seeds into a fine powder using either a mortar and pestle or electric coffee grinder. Rub pork tenderloin with salt and pepper, then coat with chile mixture. Cover and refrigerate overnight to begin to cure pork.
2
In a large saucepan, render bacon over medium heat for 8 to 10 minutes. Add garlic and sauté for another minute. Add beans, thyme, and a generous amount of salt, then add enough water to cover beans completely. Simmer for 40 minutes or until beans are tender.
3
Pre-heat a large sauté pan to hot but not smoking. Pour in enough canola oil to cover bottom of pan. Sauté tenderloins on all sides until they have a nice dark brown color. Add stock to pan and place in a 500-degree F oven for 7 to 9 minutes. Remove pan from oven, remove pork from pan and let rest 2 to 3 minutes.
4
While pork is resting, add 1 tablespoon butter to pan with stock over high heat. Once butter has melted and stock has reduced, taste sauce for seasoning and adjust according to taste. Reserve, hot.
5
Pre-heat a sauté pan. When pan is hot but not smoking, add enough canola oil to cover bottom of pan, then add remaining butter. Sauté spinach for 1 to 2 minutes; season with salt and pepper.
6
Place beans on center of plate and drizzle with white truffle oil. Place spinach on top of beans. Spoon sauce around plate. Slice pork and place on beans; serve.
Average: 5 (1 vote)

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