The Minnesota Pork Board has teamed up with the Minnesota Beef Council for our 12 Days of Grilling. Chef Charlie Torgerson from Charlie T’s Foods shows us two different pork recipes. One of them cooks up quickly and the other one takes a bit longer to cook.
Pork Tenderlin Crostini w/Black Raspberry Sauce, Goat Cheese, & Mint
2 Pork Tenderloins, brined*
½ tsp Kosher Salt
1 Tbsp Black Pepper
4 oz Black Raspberry Sauce**
2 Tbsp Goat Cheese, crumbled
Mint, julienne as needed
Crostini, grilled with olive oil
- Evenly season pork tenderloin end to end with kosher salt and black pepper.
- Place pork tenderloin on the grill.
- Grill all sides of pork tenderloin. Occasionally moving around from side to side.
- When pork tenderloin reaches an internal temperature of 140ºF., remove it from the grill and let rest for 5 minutes. Cook time is approximately 10-12 minutes.
CCP: Check the temperature with a thermocouple; Pork Tenderloin’s internal temperature must reach a minimum of 145ºF. after resting.
- Evenly slice Pork Tenderloin into ¼” thick slices.
- Place sliced Pork tenderloin onto a Crostini.
- Top with a drizzle of Black Raspberry Sauce, crumbled Goat Cheese, and Mint
*Pork Tenderloin Brining
3 cups Cold Water
¼ cup Kosher Salt
1 cup Brown Sugar
1 cup Honey
2 cups Ice Cubes
- Place Pork Tenderloin on a cutting board.
- Remove silver skin on each pork tenderloin.
Note: Remove silver skin without removing any of the meat.
- Pour water into a Saucepan. Add salt, brown sugar, and honey. Place on medium heat. Mix with wire whip until all is dissolved. Cool at room temperature.
- Add ice cubes.
- Place Pork Tenderloin into a deep plastic container or plastic bag. Pour brine over top.
- Make sure all surfaces of pork tenderloin are completely submerged in the brine.
- Cover, and label with date and time. Place into refrigeration.
- Brine for a minimum of 4 hours before using. Brine for a maximum of 8 hours.
- Remove Pork Tenderloin from brine and rinse thoroughly under cold water. Pat dry.
**Black Raspberry Sauce
2 containers Blackberries, fresh
2 cups Water
¼ cup Blackberry Preserves
1 Tbsp Honey
1 ½ cup BBQ Sauce, sweet and heat flavored
1 Tbsp Raspberry Balsamic Vinegar
- Place Blackberries, Water, Blackberry Preserves, and Honey into a sauté pan. Simmer for 20 minutes. Smashing Blackberries with a wooden spoon.
- Strain sauce in a bowl. Discard Blackberry pulp.
- Add the BBQ Sauce and, Balsamic to the Blackberry sauce. Blend well.
- Hold at room temperature.
Vietnamese Caramel Pork Belly
5 oz Pork Belly, fully cooked, cold, cut into 1” cubes
½ cup Brown Sugar, dark
1 Tbsp Water
½ cup Coconut Water
1 Garlic, peeled, minced
1 Tbsp Fish Sauce
1/8 tsp Black Pepper
Kosher Salt, as needed
- Place the brown sugar and water in a large heavy-duty saucepan over high heat. Cook for 4-5 minutes or until sugar dissolves, starts bubbling and dark caramel forms.
- Stir in the coconut water, garlic, fish sauce and white pepper. Bring to the boil. Simmer until mixture starts to bubble and thicken up.
- Stir in pork belly cubes and bring to a simmer. Simmer until brown sugar/coconut water has thickened to syrupy consistency and pork is hot through.
Bahn Mi Salad
1 Carrot, whole, peeled into long strips
¼ cup Rice Wine Vinegar
1 Tbsp Sugar, white
¼ tsp Kosher Salt
¼ cup Cilantro leaves
¼ cup Mint Leaves
1 Red Chili or Serrano Pepper, sliced thin.
- For the pickled carrot salad, combine the carrot, rice vinegar, sugar and salt in a bowl. Set aside, stirring occasionally, for at least 20 minutes to develop the flavors.
- Drain the carrot and discard the pickling liquid. Return to the bowl and toss with the coriander, mint and chili. Divide pork among serving bowls. Top with the pickled carrot and herb salad. Serve with steamed rice.