Parlsey & Mint Pistou Rubbed Pork Medallions With Orange Cardamom Carrots, Apple Potato Mash & a Bourbon Butter Velouté.

An enchanting cadence of formal flavors come together for the best comfort food ever. I created this for an in-house cooking demonstration!

INGREDIENTS:

PISTOU MARINATED TENDERLOINS:

3, 2 lb. pork tenderloins, trimmed of silver and sliced into 2 1/2” medallions

2 C packed Italian parsley

6 – 8 large mint leaves

2 large cloves of garlic, halved

½ oz +/- of parmigiana reggiano cheese

3/4 C chopped walnuts

1 t kosher salt

¼ t black pepper

¼ C olive oil, use more if needed to achieve paste consistency, + more for pan to sauté

Extra chopped parsley to garnish

ROASTED CARROTS:

1 lb. multi-colored carrots, peeled, tops trimmed but green left on, halved, and then quartered on some to achieve consistent size for roasting

Zest from 2 clementines

Juice from 2 clementines

2 T oil

1 t kosher salt, ½ t black pepper

¼ t fresh grated nutmeg

¼ t ground cardamom

POTATO APPLE MASH:

2 large granny smith apples, skin on, cut into large cubes

6 C cubed chunks of washed but unpeeled Yukon gold potatoes

4 T salted butter

2 ½ t kosher salt, ½ t black pepper

BOURBON VELOUTÉ:

¼ C AP flour

1 ½ t kosher salt, ½ t black pepper

3 T butter for roux

2 Knorr vegetable bouillon cubes dissolved in 4 C boiling water

3 T good bourbon

METHOD:

• For pork, combine all ingredients except pork and the extra oil in food processor. Process until a chunky paste, scraping down sides as needed so all elements are consistent size. Toss in a bowl with the cut medallions. Let marinate for an hour.
• To cook, heat oil in a large sauté pan. Add pork and cook on high on side one until they start to caramelize, about 4 minutes. Turn over, lower heat slightly. Cook until medium rare, about another 4 minutes. Check often.
• For carrots, toss prepared carrots with the zest, juice, oil, salt and pepper, nutmeg, and cardamom. Place on a large parchment lined baking sheet. Roast in a preheated 400 degree F oven for about 35 minutes or until a bit soft.
• For the potato and apple mash, place in at least a 6 quart stock-pot, cover cubed pieces with water, covering completely. Boil for about 8 – 10 minutes until soft. Drain water, add the 4 T butter and salt and pepper.
• For velouté, add 3 T butter and flour to a small saucepan on medium high heat. Whisk them together as the butter melts and cook for about 30 seconds to take away uncooked flour taste. Remove from heat and add about 1/3 C of the bouillon stock. Whisk in until smooth. Return to heat and slowly add in another 2 + 3 C of the stock and stir until it starts to get thick.
• Remove from heat, add the bourbon and salt and pepper. Taste and adjust as needed. Return to heat and whisk until desired consistency.
• Serve by plating in layers. It stacks up so nicely!