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

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources