Chili-rubbed Pork Tenderloin with Savory Wild Mushroom Bread Pudding
Chef Andre Begnaud puts a new twist on bread pudding, a savory mix of cream, eggs, bread, mushrooms, and seasonings to serve with his pork tenderloin. The pork is given a Southwestern kick with red chili paint and cilantro.
Ingredients
- Red Chili Paint
- Olive Oil - 1 tablespoon
- Onion - 2 tablespoons, minced
- Garlic - 1/4 teaspoon, minced
- Dried Oregano - 1/8 teaspoon
- Ground Cumin - 1/2 teaspoon
- Flour - 1 tablespoon
- Red chili peppers - 4 tablespoons, ground
- Water - 1-1/4 cups
- Salt - 1/4 teaspoon
- Pork Tenderloins - 2, trimmed of any fat
- Ground Coriander - 1 teaspoon
- Brandy - 1/4 cup
- Pork Stock or Chicken Stock - 2 cups
- Molasses - 1 tablespoon
- Fresh Cilantro - 1 tablespoon, minced
- Salt and freshly ground pepper to taste
- Butter - 2 tablespoons
- Wild Mushroom Bread Pudding (recipe follows)
- Wild Mushroom Bread Pudding (Makes 4)
- Heavy (whipping) cream - 1-1/2 cups
- Dried Mushrooms - 1/4 ounce
- Olive Oil - 1/2 tablespoon
- Onion - 1/2 small, cut into small slices
- Shallots - 1/2 tablespoon, minced
- Garlic - 1/2 teaspoon, minced
- Fresh wild mushrooms - 3 ounces, sliced
- Molasses - 1 tablespoon
- Eggs - 3 beaten
- Creole Seasoning - 1/2 teaspoon
- Tabasco sauce or other hot pepper sauce - to taste
- Worcestershire sauce - to taste
- Salt and freshly ground pepper - to taste
- Day-old Bread - 2 cups, diced
- Parmigiano-Reggiano cheese - 2 tablespoons, grated
Instructions
To make the chili paint: In a medium saucepan over medium heat, heat the oil and saute the onion and garlic until translucent, about 3 minutes. Stir in the oregano, cumin, and flour and cook until golden brown, about 3 minutes. Add the chili, stirring constantly. Lower the heat and add the water slowly, stirring constantly. Simmer 2 to 3 minutes, stirring. Add the salt and remove from the heat. Place all but 1/2 cup in a squeeze bottle.
Spread 1/4 cup of the chili paint over each tenderloin and let marinate at room temperature for 1 hour. Preheat the oven to 450 F. Heat an ovenproof medium saute pan or skillet over medium heat and sear the tenderloins on all sides. Pour in the brandy and stir to scrape up the browned juices on the bottom of the pan. Avert your face, light the brandy with a long match, and shake the pan until the flames subside. Add the stock or broth and the molasses and bake for 4 to 5 minutes. Remove the tenderloins from the pan and set aside. Return the pan to medium heat and cook for several minutes until the sauce is slightly thickened. Add cilantro, salt, pepper, and butter. Strain through a fine-meshed sieve and keep warm.
To serve: Slice the tenderloins diagonally and arrange on each of four warmed plates. Place a large spoonful of bread pudding beside the tenderloin slices. With the squeeze bottle, drizzle chili paint over the meat, pudding, and plate in an abstract design.
Wild Mushroom Bread Pudding
Preheat the oven to 350 F. Butter four 4-ounce ramekins or molds. Bring the cream and dried mushrooms to a boil in a heavy saucepan. Remove from heat and let cool. In a saute pan or skillet over medium heat, saute the onion, shallots, and garlic until the onion is slightly caramelized, about 3 to 4 minutes. Add the fresh mushrooms and cook until tender, about 3 to 4 minutes. Add the molasses and seasoning. Let cool.
Strain the cream through a fine-meshed sieve into the egg mixture. Season the mixture with Creole seasoning, Tabasco, Worcestershire, salt, and pepper. Add the bread to the egg-cream mixture and let soak for 5 to 8 minutes. Stir in the mushroom mixture and season. Fill the prepared molds and top with cheese. Place in a baking dish. Cover with aluminum foil and bake for 18 to 20 minutes. Remove the foil and bake an additional 2 minutes to brown. Let stand for 1 to 2 minutes, then unmold. Serve warm.
