| Preparations: |
| 1) |
Place a small sauté pan on the stovetop over medium heat and add the olive oil and minced garlic.
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| 2) |
Cook the garlic until it's lightly caramelized (light golden brown). Using a wooden spoon stir the garlic in the pan to prevent it from sticking.
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| 3) |
Once the garlic is caramelized remove the pan from the heat and let the garlic cool. After the garlic has cooled combine it with the thyme, tarragon and butter in a mixing bowl.
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| 4) |
Using the paddle attachment for the mixer, slowly begin to mix the compound butter.
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| 5) |
Once the mixture begins to combine add the Dijon mustard and kosher salt. Slightly increase the mixer speed. Occasionally stop the mixer and scrape the sides down with a rubber spatula.
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| 6) |
Mix for another 2 to 3 minutes to ensure all the ingredients are thoroughly combined.
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| 7) |
Lay out a 12" sheet of plastic wrap and spread the compound butter in the center of the wrap lengthwise. Smooth the butter out so it is evenly spread on the wrap. Roll the wrap so it forms a butter loaf. Tie the ends in a knot to seal the roll. Place the roll in the refrigerator so it can become firm
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| 8) |
Combine garlic powder, onion powder, paprika, salt & pepper in a small mixing bowl.
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| 9) |
Place the pork tenderloins in a large plastic container with a lid. Take the spice mixture and thoroughly rub down the tenderloin. Cover the container and refrigerate for at least 24 hours.
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| 10) |
Place a large sauté pan on the stove top over medium heat.
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| 11) |
Add olive oil. Place onions in the pan and let caramelize.
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| 12) |
Once the onions begin to caramelize add the garlic and allow the garlic to begin caramelizing.
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| 13) |
Drain the beans and to the sauté pan. Let the mixture for one minute and the add the corn and chicken stock.
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| 14) |
Reduce the heat and let slowly simmer.
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| 15) |
Preheat grill.
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| 16) |
Using a kitchen towel, rub the grill with the canola oil or you a nonstick spray instead to prevent the pork from sticking to grill.
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| 17) |
Place the pork on the grill.
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| 18) |
Grill the tenderloin on each side for approximately 3-5 minutes per side (if you aren't comfortable with finishing the pork on the grill you can preheat your oven to 350o and place the pork in for an additional 5-10 minutes).
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| 19) |
Take the pork off the heat and let it rest for five minutes
While the pork is napping place the asparagus on the grill. Make sure they are spread evenly out on the grill. Be sure to turn the asparagus periodically so they don't burn.
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| 20) |
Remove the asparagus from the grill after 3 minute or desired degree of doneness.
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Plating: |
| 1) |
Place the bean ragout at the center of the plate.
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| 2) |
Take four of the asparagus spears and angle them on top of the ragout.
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| 3) |
Slice the pork on ½" bias cut and place four pieces per plate.
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| 4) |
Take ¼" slice of the compound butter and place on top of the pork (Note if you don't want to use the butter the barbeque sauce recipe for the second article will make a nice substitution).
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| 5) |
Enjoy with your favorite beverage. I suggest either a nicely chilled tequila or a nice summer ale.
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