Pecan Crusted Pork Tenderloin
Paired with Brennan Vineyards Buffalo Roam
RECIPE INGREDIENTS
1 Pederson’s Natural Farms Pork Tenderloin
Sorrells Farms Pecans
Salt
Pepper
Grape Seed Oil
Panko Bread Crumbs
Parsley
Dijon Mustard
Side Dish #1:
Russet Potatoes
Fresh Dill
Thyme
Rosemary
Red Pepper Flakes
Salt and Pepper
Side Dish #2:
Butter
Garlic
Broccolini
Salt and Pepper
Red Wine Reduction Glace:
Butter
Garlic
Salt
Pepper
Veal Demi Glace
Brennan Vineyards Buffalo Roam
RECIPE DIRECTIONS
1. Heat cast iron skillet with a small amount of grape seed oil
2. Sprinkle tenderloin with salt and pepper
3. Place tenderloin into the cast iron and sear each side for about 3 minutes.
4. Pulse pecans in the food processor until finely chopped.
5. Mix the pecans with panko and parsley.
6. Cut potatoes in quarters and thin slice then toss in grapeseed oil - roast in the oven at 350 degrees for about 15 minutes.
7. Using a pastry brush, coat the pork tenderloin with dijon mustard and roll it in the pecan mixture.
8. Place on a small tray then put into the oven at 350 degrees for 15 to 20 minutes or internal temperature reaches 145*
9. In a small sauce pot, add butter and garlic - allow to simmer for about 2 minutes.
10. Add in veal demi glace and red wine. Allow sauce to reduce - season with salt and pepper to taste.
11. Remove pork from the oven and allow 2 minutes to rest.
12. Heat saute pan, add in butter, garlic, and broccolini. Season with salt and pepper to taste.
13. Remove potatoes from oven, place in a small bowl then season with fresh dill, thyme, rosemary, red pepper flakes, salt and pepper to taste.
14. Lastly, slice the tenderloin and drizzle with red wine reduction, turn off broccolini, and serve!
MEET COWBOY CHEF NEWTON!
@cowboychefnewton
Cowboy Chef Newton is the real deal, indeed. Texas born and raised. This cattle rancher featured as “Newton”, the Cowboy Chef on MasterChef Season 8, is not your average cowboy - he has a passion for food and spends his days tending the ranch and coming up with new twists on typical Texas Chow, elevating it to his own Texas Cowboy Cuisine. Some see Newton’s Cowboy nature and Texas drawl and think he doesn’t know food, but don’t underestimate him. He’s worked "the front of the house" with such Celebrity Owners and Chefs as Tony Vallone, Jack Baum, and Stephan Pyles, where that famous drawl has drawn folks into places like The Mansion at Turtle Creek, La Griglia, Sam’s Café, Hampton’s, Gershwin’s, Houston's, 8.0 and Richardson’s. Ask Newton about Texas food, and he will tell you about the dichotomy of Texas cuisine with the influences of so many cultures providing so many opportunities for culinary creativity. From chicken-fried anything to French sauces, he really can do it all, with his own Cowboy influence. Given a second chance to pursue what he loves, Newton is passionate about giving back. When not in the #uglykitchen at The Double N Ranch Texas whipping up his Cowboy Cuisine or working Farm & Ranch real estate, you'll find him working with local 4-H programs, in the culinary classroom mentoring students, or using his time and skills to raise funds for local charities, with over $800,000 raised since the airing of his MasterChef appearance.
