For the Brine:
2 cups apple cider
1 tbsp. honey
1 clove garlic, minced
2 ea. shallot, sliced
½ tsp. black pepper, cracked
½ tsp. ginger, fresh, chopped
2 tbsp. cilantro, chopped
1 tsp. mustard, whole grain
2 tsp. salt
• Brine a trimmed pork tenderloin overnight, pat dry, and store uncovered for another night.
• Hot-smoke to desired doneness.
For the Saffron Potato Fondant Pavés with Glazed Vegetables:
10 potato pavés
1 shallot, minced
1 clove garlic (unpeeled)
4 sprigs thyme
½ ea. bay leaf
.5 gram saffron (sachet)
64 ozs. clean chicken stock
16 grams salt
• Melt the butter in a thick bottom pan.
• Sweat the finely diced shallots, the thyme, the bay leaf and the unpeeled garlic.
• Add the potatoes, hot chicken stock and the saffron.
• Bring to a boil and continue to cook until the potatoes are coated with the saffron.
• Season with salt and pepper, cover, and pull to the side to cook slowly.
• Cook until just cooked and allow to cool in the liquid.
• Remove from the cooking liquid and smooth a small amount of potato puree seasoned with a little fresh herbs on top of each pavé.
• Glaze some nice petite vegetables with a glaze made from 1 tsp. butter and ½ tsp. sugar, and arrange them on the potato puree.
• When needed, re-therm, covered, in a warm oven.
• At service, finish plates with a natural pork sauce, coffee cardamom crumble, and some fresh picked micro herbs.