Bacon Wrapped Pork Tenderloin with Leek Sauce Red Onion Puree and Grilled Asparagus
|Pork tenderloin filets||8 , 2 inches thick|
|Ground white pepper||To Taste|
|Extra virgin olive oil||1 Tablespoon|
|Granulated sugar||2 Tablespoon|
|Sherry vinegar||1⁄4 Cup (4 tbs)|
|Whole milk||1 Cup (16 tbs)|
|Unsalted butter||2 Tablespoon|
|Asparagus||12 , trimmed|
|Red onion||1⁄2 Large, finely chopped|
|Leek||1 Large, finely chopped|
|Kosher salt||To Taste|
Preheat your grill on high.
Wrap the tenderloins with the bacon and secure with a toothpick. Here's a little tip...when wrapping the tenderloin use a piece of bacon long enough to just overlap itself by about 1/2 an inch. This way the bacon has a chance to get crispy and you will reduce the amount of soggy, chewy bacon wrapped underneath. Set the tenderloins aside at room temperature.
Next, prepare the red onion relish by placing the onion, sugar, vinegar and oil in a small sauce pan. Bring to a boil over medium-heat heat, then reduce the mixture to a simmer, cover and cook for about 20 minutes. You'll know the relish is ready when the onions are soft and the relish has a thick jam-like consistency.
While the relish is simmering, prepare the leek sauce. Start by cooking the leeks with half of the butter over low heat until soft. Pour in the milk and bring the sauce to a simmer over medium heat. Take the remaining butter and mush it around in some all-purpose flour, then whisk it into the sauce. At this point, the sauce should thicken fairly quickly. You want it similar in consistency to a bisque (it should coat the back of a spoon). Season with salt and white pepper to taste, then cover and reserve. Check on the relish.
Season the tenderloin with a little salt and pepper, then brush with oil (or cooking spray). Place them on the grill and cook about 5 minutes per side or until they're 145 degrees in the center (I prefer 135 degrees, but some would say that's undercooked pork). Remove the tenderloins and let them rest for about 10 minutes before serving.
Grill the asparagus for about 2 minutes per side, season with salt, pepper and a drizzle of olive oil and set them aside.
To plate, spoon a little leek sauce onto the center of a serving plate. Place two tenderloins on top of the sauce. Place a spoonful of relish on top of the pork, then lean the asparagus on the mountain of food you've just constructed.
As a garnish (a delicious garnish indeed) you can julienne the remaining leeks not used for the sauce and deep fry them in 350 degree oil until crispy. Season with salt an pepper, then mound a small handful over the center of the plate and enjoy!
P.S. A little balsamic reduction drizzled on the plate is a nice addition too!