Grilled PorkTenderloin & Braised Ribs
Source: Recipe from Chef Frank Stitt
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.