Valentine's Day Recipe: Pork Tenderloin with Crispy Rice & Beet Salad
This year, we’re taking care of our own; we want you to cook the most impressive Valentine’s Day dinner in town, and we turned to none other than Chef Taylor Byrd to show us how it’s done.
This recipe for roast pork tenderloin combines the ease of searing and roasting the pork with a deceptively simple but flavor-filled pack of fruits and vegetables in the form of a bright beet salad. Add in a patty of crisp, seasoned rice, and your date will be wondering if your kitchen goes this gourmet on a nightly basis.
Pork Tenderloin with Crispy Rice & Beet Salad
3/4 cup rice
1 Fresno chili
1 clove garlic
2 tbsp parsley, minced
2 tbsp butter
1 tbsp vinegar
Bell Pepper Couli
1 orange bell pepper
1 tsp Dijon mustard
2 tsp mayonnaise
1 tbsp white vinegar
2-3 tbsp grapeseed oil
Salt, to taste
3/4 tsp Aleppo pepper
1 tbsp water
2 whole red beets
2 whole golden beets
1/4 cup walnuts
Honey, to taste
1/2 bunch basil
Salt, pepper, as needed
Extra Virgin olive oil, as needed (1 tbsp)
1/2 tsp Espelette pepper
1 tsp sugar
Goat cheese, to taste
Preheat oven to 450 degrees. Wash beets and remove ends. Pat dry. Place beets into individual squares of aluminum foil. Drizzle with grapeseed oil and pinch of kosher salt, seal by crimping foil towards the top. Place crimped side up on a baking sheet, and roast 30 - 40 minutes until cooked. Remove from oven and foil to cool slightly. Using a folded paper towel, scrape skin of the beet to remove outer layer. Set aside at room temperature.
Cook rice. Once cooked, lay out on baking sheet in one layer to cool at room temp.
Cut beets into wedges. Cut apples into thin half moons. Pick basil leaves. Segment grapefruit, and juice remaining for vinaigrette. Mince shallot, garlic, Fresno, and parsley.
Roast bell pepper over open flame (dry) or in oven (on tray, drizzled with oil) until skin is charred all over. Once charred, place in small bowl and cover with plastic wrap to steam for at least 5 minutes. Remove wrap and scrape char from the pepper. Remove stem and seeds. Wash to remove remaining bits.
In blender, add bell pepper, dijon, mayo, vinegar, salt (1 tsp, or more to taste), Aleppo, and water. Spin to incorporate and slowly add oil until creamy. Set aside at room temp.
Heat sauté pan over medium heat. Cook shallot, garlic, Fresno in 1 tsp grapeseed until slightly soft, approximately 3 minutes. Remove and mix with cooked rice, vinegar, and parsley in a bowl.
Whisk grapefruit juice (2 tbsp), salt (1/2 tsp), sugar (1/2 tsp), Espelette (1/2 tsp), olive oil (1 tbsp). Reserve.
Heat sauté pan over high to medium high heat. Season tenderloin. Add 1 tbsp grapeseed oil and sear on all sides for approximately 2 minutes per side. Place pan in oven to cook until 145-150 degrees internal temperature, approximately 8-10 minutes. Remove and rest on wire rack.
Heat sauté pan over medium high heat. Add 1 tbsp of grapeseed and rice mixture. Press down rice to create firm contact with the pan. Add butter to melt and aid in the crisping process. Cook until golden brown and crispy, approximately 5-10 minutes.
Slice tenderloin into 1 inch rounds. Sprinkle with flaked sea salt.
Final plating. Spoon bell pepper sauce on bottom of the plate. Place pork slices over sauce. Spoon crispy rice. Toss beets in vinaigrette. Arrange on plate and fill in the negative space with apples, goat cheese, crushed walnut, radish, basil, grapefruit segments, and flaked sea salt.