Bravo Recipe Finder
Take a look. And cook.
CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Grilled Pork Tenderloin
Source: Stephanie Izard, Top Chef Season 4
rate this recipe:
Grilled Pork Tenderloin with Pear, Potato & Bacon Salad & Rosemary Vinaigrette
Prep Time: one hour
Serves: 4
Directions:
Grilled Pork Tenderloin with Pear:
Grill pork until done. Saute pears in butter until golden brown. Season with salt and pepper.
Potato & Bacon Salad:
Toss potatoes in olive oil, salt and pepper. Roast at 450 degrees until golden but not overcooked. Cut blanched and shocked haricots into bite-sized-pieces. Place shaved red onion in nonreactive pot with red wine vinegar and sugar; bring to boil and remove. Let cool and strain. Toss in pears and bacon with sherry vinegar.
Rosemary Vinaigrette:
Place yolks, vinegar and Dijon in blender. Slowly drizzle in oil until thick. Add in other ingredients and season to taste with remaining ingredients.
To Serve:
- Season pork tenderloins and grill until desired doneness. Heat up potato salad.
- Check seasoning and add more vinaigrette or salt and pepper if needed
- Top with slices of pork and rosemary vinaigrette.
Ingredients:
Grilled Pork Tenderloin with Pear:
2 pork tenderloins, silver skin removed
2 pears, peeled, diced
2T butter
Salt and pepper to taste
Potato & Bacon Salad:
1 lb new potatoes, cubed (in water until use)
4T extra-virgin olive oil
Salt and pepper to taste
1/4 lb haricot vert, blanched, shocked
1 red onion
1/2 cup red wine vinegar
1/4 cup sugar
8 slices bacon, cooked to crisp
3T sherry vinegar
Rosemary Vinaigrette:
2 egg yolks
1/4 cup sherry vinegar
1T Dijon
1 cup grapeseed oil
1/4 cup rosemary (ground in spice grinder)
2t soy sauce
1t honey
Salt and pepper to taste
TOP CHEF
Season 4 - Chicago
Rate the Plate
You be the judge. Rate all of this week's Quickfire and Elimination Challenge recipes.
Comments
Joye wrote:
I tried a riff on this recipe, and it turned out to be amazing. I changed some things around so that I could do it in my oven instead of on the grill, and added a pear glaze to the pork. Still, it was a really well-balanced plate, and that vinaigrette really works to tie things neatly together. The modified recipe I used is here.
posted on April 17, 2008 at 7:49 PM
Gaye wrote:
We made this last night for my birthday meal. It was wonderful!!! We decided to stay true to the recipe the first time around and we weren't disappointed! It is a easy crowd pleaser! We loved it and we weren't even tailgating!
posted on April 21, 2008 at 11:08 AM
Bret McCutchan wrote:
This is another winner, I made this last week for my wife and I. Now I am making it again this week for my Mother. This is an excellent show and I am glad I found it, Keep up the good work.
Thank you for all you do!
Bret
posted on May 4, 2008 at 8:09 PM