Chefs Deb Paquette and Jess Lambert of Etch have shared a pork tenderloin recipe that will be part of the menu at the Generous Helpings event on May 10. (see recipe below)
- Generous Helpings benefits Second Harvest’s Grocery Rescue Program, which aims to reduce both hunger and food waste by saving, sorting and distributing frozen meat, dairy, produce and groceries from more than 280 grocery stores and food donors.
- This year’s event on May 10 will consist of multiple three-course dinners taking place simultaneously at five local Nashville restaurants: Chaatable, Etch, Hathorne, Joyland and Thai Esane.
- Generous Helpings 2022 is presented by Kroger and its Zero Hunger Zero Waste initiative.
- Tickets are on sale now on the Second Harvest website for $125 per person. To visit https://www.secondharvestmidtn.org/generous-helpings-2022/ for tickets and more information.
PORK TENDERLOIN WITH POTATOES, GARDEN CEVICHE & BEET CHIMMICHURY
8-9 oz pork loin steaks – 4-6 servings
PORK BRINE 2 HOURS
1 pint of water
1 ⅓ brown sugar
2T black peppercorns
2T minced garlic
1-2 arbol peppers (or comparable hotness)
2T coarsely chopped fresh thyme
Put all the ingredients in a small saucepan and simmer over low heat for 15 minutes. Let cool 15 minutes and add 1 pint of ice cubes.
Place brine in 3-4 quart container, add chops and brine for 2 hours
Remove the chops from the brine, rinse well, pat dry with a paper towel.
If you are not cooking right away, place in the fridge and cover. The chops can
stay 3-4 days before cooking.
Choose whether you want to grill or sauté the chops. For the best flavor, serve medium.
Use a thermometer and cook to 135.
8 – 12 avg. red potatoes (2 each)
Bake the potatoes until cooked. Costs.
Choose a sturdy or cast iron sauté pan. Put about ¼” of vegetable oil in the bottom of the pan. Turn the heat to medium. Place the potatoes on a cutting board and mash them with the palm of your hand…don’t break them up. Season lightly with salt and pepper. You will probably need to cook in 2 batches.
Place the potatoes in the hot oil and flip after the potatoes have become crispy. Crispy on the other side.
Place on a cookie sheet and keep warm until the meat is cooked. If they cool, reheat them under a low broiler.
AMARILLO WHIPPED SOUR CREAM
Amarillo paste is available on Amazon or in a Latin market
1 12/tsp sour cream
1 – 2 cups Amarillo paste
1/4t of salt
Mix well. Store covered in the refrigerator.
1/3c chayote – peel and matchstick slice
½ firm pear, skin on – thinly sliced (not too ripe)
6 cherry tomatoes – ¼’d or ½’d
½ – avg. red pepper – small slices
1 baby corn, kernels removed
1/2 c English cucumber, diced
¼ bunch cilantro
Combine all ingredients in a medium bowl
TIGER LICK VINAIGRETTE
2 limes, fine zest and juice
2 tsp orange juice
1 small shallot
8 spring cilantro
½ cup fish sauce (can be optional)
1/2c canola oil
1 cup salt 1 cup sugar
Place all ingredients in a blender and puree very smooth.
Pour over the vegetables one hour before serving.
RED BEET CHEMICHURRY
3 small beets
1 ½ C red wine vinegar
3T olive oil
6 springs of chopped parsley
Peel the beets, wash them and cut them into ¼” slices. Place the beets in a small ovenproof saucepan. Season with 1 T. salt, 1 T. sugar, 1 T olive oil. Mix well , cover with foil and bake at 350 for 20 minutes. Remove foil, stir, return to oven to finish cooking – about 15 minutes. Drain off excess beet juice. Let cool and cut into ¼” dice.
Mix with oil, vinegar, honey and parsley. This can be refrigerated ahead of time and give it 30 minutes to come to room temperature.
Each person should have at least 1 cup of green vegetables.
ON THE PLATE……. place the pork on the plate, dress the potatoes, dress the greens with the ceviche from the garden on top. Put the beets on the pork.