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Pork Tenderloin Cured in Beer Brine with Cauliflower Puree, Wild Asparagus and Pork Jus

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Pork Tenderloin Cured in Beer Brine with Cauliflower Puree, Wild Asparagus and Pork Jus

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Ingredients

For the brine:

550 gr pork fillet ask your butcher to trim any excess fat
330 gr beer use any blonde beer
15 gr Himalayan salt
6 gr juniper berries
3 gr green peppercorns
250 gr filtered water


 For the cauliflower puree:
425 gr cauliflower cleaned in florets
250 gr filtered water

100 gr low fat milk
2 gr fleur de sel
1 gr green peppercorns
4 gr dehydrated onion flakes
2 gr garlic powder
For the pork jus:
500 gr pork stock
40 gr Butter
1 tbsp soy sauce
1 tsp honey
  • Medium

Ingredients

  • For the brine:


  • 
 For the cauliflower puree:

  • For the pork jus:

Directions

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Happy to share this delicious pork fillet recipe by Chef and F&B Consultant Kostas Magoulas. Learn more about Kostas and his work by checking out our interview with him.

How to Brine the Meat:

  1. Put all the ingredients except the tenderloin into a bowl.
  2. Using a hand blender, blend well to crush the spices.
  3. Cover the tenderloin with the marinade and leave for at least 3 hours or overnight so the juniper flavor penetrates the meat.

How to Make the Puree:

  1. In order for the puree to be smooth, velvety, and fluffy, you need to follow the following instructions strictly. First, wash the florets very well and drain the water.
  2. In a small pot, put the florets, the spices, the milk, and the water.
  3. Do not mix. Cover the pot with baking paper and seal with the lid.
  4. Cook on a low heat for 40 minutes from cold. Then reduce the heat to very low and cook for another 28 minutes.
  5. When done, strain the liquid and transfer the boiled cauliflower to a blender. Add 100 gr of the liquids and 20 gr of butter.
  6. Blend for exactly 2 minutes until you get a fine puree. Sieve the puree using the finest one you have.
  7. This will help to remove the air, which will result in a bubble free puree that will last longer in the chiller due to the lack of oxygen, which ferments or oxidizes food.

Method 1: Transfer the puree to a container and vacuum it in a bell vacuum packer 3-4 times uncovered.

Method 2: Transfer to a container and cover with cling film. Use a card to remove all air pockets so the cling film is touching the surface. The heat will automatically push out all air bubbles and will help to stop skin forming on the surface. Only place it in the chiller once it is cold. If you need to warm it up, use a microwave on a medium setting.

How to Prepare the Tenderloin

  1. Cut the tenderloin in slices with a thickness of about 2 cm (¾ inch) each.
  2. Let it reach room temperature (roughly 30 minutes).
  3. With a clean kitchen towel pat dry the slices.
  4. Rub the slices with olive oil and season with salt and pepper both sides.
  5. Place a frying pan over high heat. Allow it to smoke.
  6. Add the meat carefully, sauté for 1 minute from each side. Lower the pan heat to the slowest.
  7. Keep cooking the meat with a thermometer attached until the center reaches 55 Celsius (131 F) that is nice and pinkish.
  8. Wrap the pieces in foil and let rest 2-3 minutes so the internal temperature reaches 63 Celsius that is safe to consume.
  9. Additionally, I also suggest to make a mixture of 1 tsp soy sauce,1 tbsp honey and 1 tsp lemon juice to rub the pieces before service and the last warm up but it’s up to your preferences.

How to Make the Jus:

  1. Heat the stock in a saucepan over a medium heat. Let it boil and reduce to one fourth. Remove from the heat and stir in the honey and soy.
  2. Add the butter and stir with a silicon spatula while shaking the pan in circular movements to help the thickening process to start. Add more butter if necessary and continually put it on and off the heat to help all the butter absorb.
  3. Use immediately or, if using later, cover with a towel and reheat slowly.
Suculent Pork Fillet Cured in Beer Brine, Cauliflower Puree, Wild Asparagus and Pork Jus
Suculent Pork Fillet Cured in Beer Brine, Cauliflower Puree, Wild Asparagus and Pork Jus

Kostas Magoulas

Chef, consultant, founder of a successful vegan catering business, Instagram influencer – Chef Kostas Magoulas is a man of many hats. And did we mention he is only 30?

So how did he achieve all of this? Hard work, hard work again, lots of creativity and passion for the restaurant industry, and more hard work.
You can learn more about his amazing work from our interview with him.

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