C&RB CLUB RECIPE
Sous-Vide Mojo Pork Tenderloin with corn polenta, black-bean puree and mango
Amt Ingredient
1½ -2 lbs. pork tenderloin, cleaned
4 ozs. mojo marinade (see recipe below)
1 each orange segments
10-12 leaves cilantro
2 tbsp. Cotija cheese
1 cup black-bean puree (see recipe below)
6-8 each polenta cubes (see recipe below)
1 mango, julienned
For the Mojo Marinade:
Amt Ingredient
3 cloves garlic
1 jalapeno, seeded
½ cup cilantro
2 limes, juiced
3 oranges, juiced
1 tsp. white vinegar
1 tbsp. cumin
to taste salt and pepper
Procedure:
- Place all ingredients in Vita-Prep 3 and puree for one minute
For the Black-Bean Puree:
Amt Ingredient
¾ cups black beans, soaked
1 qt. chicken stock
¼ cup Spanish onion, small dice
1 tsp. cumin
1 lime, juiced
1 orange, juiced
pinch cayenne pepper
to taste salt and pepper
4 ozs. butter
Procedure:
- Place onion, beans and stock into a small pot and simmer for one hour or until tender
- Strain liquid and reserve; place beans in Vita–Prep 3 with butter, spices, and juices, and puree until smooth
- Adjust seasoning and thickness with more or less stock
For the Corn Polenta:
Amt Ingredient
½ cup corn
1 cup corn meal
1½ cup cream
1½ cup chicken stock
½ cup Parmesan cheese
½ cup corn starch
Procedure:
- Place cream and stock in a pot and bring to simmer; slowly add corn meal and cook 3-5 minutes
- Fold in corn and Parmesan and cook 2-3 minutes
- Pour into desired mold and let set in refrigerator
- Once set, cut into cubes, roll in corn starch and fry 2 to 3 minutes
- Season and serve
Final Cooking Procedure:
- Place trimmed pork loin into cryovac bag with 2 ozs. of the mojo marinade, and seal on medium
- Set circulator to 140º and place pork in for one hour
- Remove from bag and sear in hot pan with oil for 1 to 2 minutes on each side
- Slice pork into three or four two-inch medallions
Submitted by Scott Ryan, CEC, Executive Chef, The Country Club, Pepper Pike, Ohio
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