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–+ servings

Barley & Board Slow Roasted Pork Tenderloin with Mexican Street Corn

This deliciously juicy pork tenderloin recipe can be made using your sous vide cooker! We like to pair this dish with crispy fried onions and homemade chipotle honey.
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Course Entrées
Servings 1 people

Ingredients
  

Pork Tenderloin (Brine and Seasoning)

  • 2 quarts water
  • 1 Tbsp. salt
  • 2 Tbsp. brown sugar
  • 1/2 tsp. coriander
  • 1 Juniper Berry
  • 1/2 tsp. Black Pepper
  • 1 tsp. garlic
  • Orange slices, if desired
  • 1 lbs. pork tenderloin
  • 1/4 tsp. Black Pepper
  • 1/2 tsp salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/8 tsp. smoked paprika
  • 1/2 tsp. brown sugar
  • 1/8 tsp. chile powder

Mexican Street Corn

  • 1/4 cup diced red Fresno chiles
  • 1/4 cup Diced Red Onion
  • 1 cup sour cream
  • 1 tbsp. fresh lime juice, or to taste Need extra for finish
  • 1/8 cup cotija cheese, or to taste

Assembly

  • Optional Garnish Crispy Fried Onions French's Brand, or the ones you use at Thanksgiving would work
  • Optional Garnish Chopped Fresh Cilantro
  • Optional Garnish Chipotle Honey Make by blending regular honey with canned chipotle chiles in adobo sauce.

Instructions
 

  • Brine pork tenderloin overnight with salt, water brown sugar, coriander, juniper berries, black pepper and garlic, some orange
  • Blend black pepper, salt, onion powder, garlic powder, smoked paprika, coriander, cinnamon, chile powder, brown sugar.
  • Coat pork tenderloin in spices.
  • Place pork tenderloin in sous vide bag and seal it. Place into a 136 degree water bath. Cook for two hours until pork is slightly past medium rare.
  • Remove pork from bag and place onto medium high skillet. Sear on one or two sides to give finish.

Mexican Street Corn

  • Mix corn, fresno chiles, and onions in bowl.
  • In a separate bowl, whisk lime juice and sour cream in bowl.
  • Drop corn mixture in skillet (no oil) over high heat. Let it cook for a few minutes until charred on one side.
  • When corn develops a nice char on one side, add sour cream mixture, cotija cheese, and more lime as desired. Remove from skillet. Season with salt and pepper.

Assembly

  • Plate Mexican Street corn on plate. Slice pork into medallions. Top with a sprinkle more of cotija cheese and fried onions of your choice.
  • Can top with optional garnishes cilantro and chipotle honey. Chipotle honey can be made by blending chipotle chiles in adobo sauce with regular honey in a a blender.

Notes

This recipe is provided courtesy of Barley and Board in Denton.
Keyword Barley and Board, Denton, elote, Mexican Street Corn, pork tenderloin
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