Caramel Macchiato

Ingredients

• 1/2 lb Pork Tenderloin, Down Boneless 2 pc
• 1 oz Coffee Ground Gourmet Extra Medium
• 100% Arabica Portion Pack Packet With Filter
• 1/2 oz Seasoning Creole
• 2 oz Sauce Dessert Caramel Squeeze Bottle
• 1 oz Cranberry Dried Sweetened
• 2 oz Abita Amber

Sweet Corn Grits

• 150 oz Grits Regular
• 16 oz Base Chicken Flavored Granular
• 8 Each Corn Sweet Fresh
• 16 oz Bacon Slice Slab 18-22 Silver Frozen
• 10 3/4 oz Cheese Goat Log Plain
• 24 oz Cream Cheese Loaf Refrigerated
• 2 oz Seasoning Creole
• 1 oz Thyme Fresh
• 32 oz Cream Whipping Heavy Fresh
• 1 1/2 lbs Butter Solid,Unsalted Sweet Cream
• 6 oz Asparagus, Large Fresh

Preparation

1. Blanch and shock asparagus. Do not overcook. Cut on bias. Leave 2-inch tips. If quality asparagus isnt available, utilize season veggies. Rub pork loin with coffee rub.
2. Preheat cast-iron skillet with 2 tablespoons bacon grease. Sear pork loin on all sides and remove. Place in walk-in cooler to chill for at least 30 minutes. Cut 8 oz of loin on the bias. Skin should have deep coffee char (think seared tuna)
3. Reheat same skillet and deglaze with amber beer. Add 8 oz of pork into pan and saute until medium. In a second pan saute asparagus, broccolini, haricot verts with extra virgin olive oril, salt and pepper.
   Add cranberries to pan and turn heat off. Carefully flip pork loin with cranberries.
4. Plate grits in center of plate.
5. Stack sauteed veg on top of grits and pork medallions around grits. Ladle sauce over pork and top with cranberries and parsley.

• Type: Dinner, Entree
• Categories: Recipes, VOL 5 - ISSUE 4 • FALL 2017
• Tags: Dinner, Entrée, Pork
• Print

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