Grilled PorkTenderloin & Braised Ribs

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

This meal is a meat eaters delight. Hearty portions of sliced pork, ribs, crowder peas and turnip-potato gratin fill the plate to overflowing.

Ingredients

Tenderloins:
4 garlic cloves, crushed
2 shallots, finely sliced
1 bunch fresh marjoram
1⁄2 tbsp. black peppercorns, coarsely ground
1⁄2 tbsp. allspice, ground
4 tbsp. olive oil
2 tbsp. molasses
2, 1 1⁄2-lb. pork tenderloins, cut into 4-oz. portions

Ribs:

8 lb. pork back ribs
2 tbsp. canola oil
2 onions, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, crushed
4 sprigs thyme
1⁄2 cup whiskey
1⁄2 cup red wine
1⁄2  cup port
3 cups chicken or beef broth

Peas:
4 cups crowder peas
2 each onions, carrots, and celery stalks, peeled, quartered
5 sprigs fresh thyme
4 garlic cloves, crushed
Kosher salt, as needed
Turnip-Potato Gratin

Steps

1. Combine first seven ingredients. Add tenderloins and coat. Marinate at least 4 hr.

2. Season ribs. In a heavy skillet over a high flame, heat oil and brown ribs. Remove ribs from pan; add onion, carrot, and celery, and cook until golden brown. Add garlic and thyme and continue cooking 3 min.

3. Add whiskey to the pan and flame to reduce. Add red wine and port and reduce to a glaze. Add broth and bring to a simmer, cooking 5 min.

4. Place ribs into a casserole dish, cover with wine and vegetable mixture, and bake covered at 325° F. for 45 min.

5. When the ribs are finished, strain, skim, and reduce broth by half. Reserve.

6. In saucepan, cover peas with 2 in. water. Add onion, carrot, and celery and bring to a simmer. Skim, add thyme, garlic, and salt; simmer approx. 25 min. until tender. Cool peas in the broth.

7. Remove tenderloins from marinade, season. Grill until medium rare, about 6 min. each side. Rest  10 min. before slicing.

8. To serve: Place peas in center of plate, and a serving of turnip-potato gratin to the back. Stack up a few ribs and top with thick chunks of tenderloin. Pour sauce around the peas.

Source: Recipe from Chef Frank Stitt

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