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Old Bay Crusted Pork Tenderloin on Corn Cakes with Jalapeno Corn Relish


60g OLD BAY Seasoning
900g Pork Tenderloin

Corn Cakes:
225g yellow corn meal, stone ground
113g flour
1 tsp salt
0.75 tsp baking soda
0.25 tsp black pepper
1 tsp sugar
2 tbsp unsalted butter, melted
4 large eggs
237ml buttermilk
225g corn, grilled
60g green onion, sliced
0.5 tsp red pepper, crushed
2 tsp jalapeno, diced
225g Monterrey Jack cheese

Jalapeno Corn Relish:
675g corn, grilled kernels cut from the cob
170g red bell pepper, diced
225g yellow onion, diced
0.25 tsp salt
0.25 tsp ground celery seed
0.5 tsp ground mustard
120ml cider vinegar
75g sugar
0.25 tsp turmeric

3 tbsp olive oil
120ml sour cream
Lime wedges
1 tbsp cilantro, chopped


For the Corn Cakes: In a bowl whisk together corn meal, flour, salt, baking soda, pepper, and sugar. In another bowl whisk together 2 tablespoons of butter, egg, and butter milk. Stir in corn, onion, red pepper, jalapeno, and cheese. Add the corn meal mixture, stirring until the batter is just combined. Heat a flat top grill to medium heat and working in batches, drop the batter by 60ml measures on to the griddle. Spread the batter slightly to form 9 to 10cm cakes. Cook the cakes for 2 to 3 minutes per side, until golden brown.

For the Jalapeno Corn Relish: Combine all ingredients in a large pot and bring to a boil. Turn heat down to low and simmer for 20 minutes. Chill to 40F. Pour into containers cover and seal.

For the OLD BAY Crusted Pork Tenderloins: Dredge pork in OLD BAY Seasoning.
Heat oil in a heavy sauté pan over medium heat. Add pork and brown on all sides about 8 minutes. Transfer skillet to the oven and roast pork until internal temperature is 155F.

Slice pork 1.5cm thick and divide onto 4 plates. Arrange pork slices, corn cakes and Jalapeno relish on the plate. Serve with lime wedges and sour cream.









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