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CHEF'S CORNER

 
Grilled Pork Tenderloin over Black & Red Bean Ragout w/
Thyme and Tarragon Butter & Grilled Asparagus
By Ahamefula Amachi
 

Summer is around the corner and you and your grill are ready for a little early action (of course, to the diehards who were grilling all winter I say, way to go!). What better way is there to break in your grill for the new season, than a nice of well-seasoned pork tenderloin and asparagus? Of course, you really can't have pork without a nice plate o'beans. If you aren't a fan of pork, chicken breasts make a nice substitution.
 
Compound Butter
(can be made at least 2 days in advance):
Serves 4

 
1/2 lb unsalted sweet butter softened (2sticks)
 
1 clove garlic minced
 
3 tsp olive oil
 
1 Tbl. Dijon mustard
 
4 Tbl. tarragon, minced
 
3 Tbl. thyme, minced
 
1 tsp kosher salt
 
1 roll plastic wrap
 
Black and Red Bean Ragout
(can be made a day in advance):

 
1 16 oz can black beans
 
1 8oz can red pinto beans
 
1/4 lg. onion cut in 1" strips
 
1 lg. clove garlic minced
 
1/2 cup frozen corn
 
2 Tbl. olive oil
 
1/2 c chicken stock
 
Salt & pepper to taste
 
For Grilled Pork Tenderloin:
 
1 pkg pork tenderloin approx. 24-36oz.
 
3 Tbl. garlic powder
 
3 Tbl. onion powder
 
2 Tbl. paprika
 
1 Tbl. kosher salt
 
2 tsp black pepper
 
1 c canola oil
 
2 bunches standard size asparagus
 
2 cloves garlic minced
 
1/4 c olive oil
 
Preparations:
 
1) Place a small saute pan on the stovetop over medium heat and add the olive oil and minced garlic.
 
2) Cook the garlic until it's lightly caramelized (light golden brown). Using a wooden spoon stir the garlic in the pan to prevent it from sticking.
 
3) Once the garlic is caramelized remove the pan from the heat and let the garlic cool. After the garlic has cooled combine it with the thyme, tarragon and butter in a mixing bowl.
 
4) Using the paddle attachment for the mixer, slowly begin to mix the compound butter.
 
5) Once the mixture begins to combine add the Dijon mustard and kosher salt. Slightly increase the mixer speed. Occasionally stop the mixer and scrape the sides down with a rubber spatula.
 
6) Mix for another 2 to 3 minutes to ensure all the ingredients are thoroughly combined.
 
7) Lay out a 12" sheet of plastic wrap and spread the compound butter in the center of the wrap lengthwise. Smooth the butter out so it is evenly spread on the wrap. Roll the wrap so it forms a butter loaf. Tie the ends in a knot to seal the roll. Place the roll in the refrigerator so it can become firm.
 
8) Combine garlic powder, onion powder, paprika, salt & pepper in a small mixing bowl.
 
9) Place the pork tenderloins in a large plastic container with a lid. Take the spice mixture and thoroughly rub down the tenderloin. Cover the container and refrigerate for at least 24 hours.
 
10) Place a large saute pan on the stove top over medium heat.
 
11) Add olive oil. Place onions in the pan and let caramelize.
 
12) Once the onions begin to caramelize add the garlic and allow the garlic to begin caramelizing.
 
13) Drain the beans and to the saute pan. Let the mixture for one minute and the add the corn and chicken stock.
 
14) Reduce the heat and let slowly simmer.
 
15) Preheat grill.
 
16) Using a kitchen towel, rub the grill with the canola oil or you a nonstick spray instead to prevent the pork from sticking to grill.
 
17) Place the pork on the grill.
 
18) Grill the tenderloin on each side for approximately 3-5 minutes per side (if you aren't comfortable with finishing the pork on the grill you can preheat your oven to 350° and place the pork in for an additional 5-10 minutes).
 
19) Take the pork off the heat and let it rest for five minutes
While the pork is napping place the asparagus on the grill. Make sure they are spread evenly out on the grill. Be sure to turn the asparagus periodically so they don't burn.
 
20) Remove the asparagus from the grill after 3 minute or desired degree of doneness.
 
Plating:
 
1) Place the bean ragout at the center of the plate.
 
2) Take four of the asparagus spears and angle them on top of the ragout.
 
3) Slice the pork on 1/2" bias cut and place four pieces per plate.
 
4) Take 1/4" slice of the compound butter and place on top of the pork (Note if you don't want to use the butter the barbeque sauce recipe for the second article will make a nice substitution).
 
5) Enjoy with your favorite beverage. I suggest either a nicely chilled tequila or a nice summer ale.
 
Note: If you decide to go with the chicken instead of the pork I think pounding out the chicken evenly before you season it will help out in the grilling process.
 
The compound butter can be made two to three days in advance and place in the freezer and brought out on the grilling day. Also the ragout can be made one to two days in advance and heated through on the grilling day
 

Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | Current Recipe
 
 
2016
 
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