This is yet another recipe that I am revisiting from a page in the history of Spork or Foon? The last time I wrote about this recipe, back in April of 2009, I discussed the friendly cooking competition that took place between Jack and myself. Jack was an incredible cook. He was the reason I started cooking. But I never wanted to admit to Jack that sometimes his dishes were, in fact, better than mine for two reasons: 1. he's likely to rub it in a lot and 2. I'm a big baby.
Well, since April of 2009, Jack has completely stopped cooking. His reason, he states, is because "Why would I cook when I have a girlfriend who cooks everything perfectly?"
First of all, I don't cook everything perfectly. I make mistakes. I'm human. And if people tell me the food is good, I don't believe them.
But it is nice to hear.
Jack has gone so far in his self-imposed cooking strike that he doesn't even help me prep food anymore.
"Hey, Jack can you chop this onion for me?"
"I don't know how."
So. Ridiculous.
So when I was searching my archives for a meal to prepare for dinner and came across the aforementioned blog post, I had to chuckle to myself. And I wonder, what do I like more? Not being told that I come in 2nd place in this household or not having someone help me chop an onion.
It is a question for the ages.
At least this dish is as good as ever. I actually forgot how good it was. It is another Top Chef Recipe, this time by Dale of Season 3. It features a deliciously moist pork tenderloin perched atop a salad of roasted potatoes, crisp haricot verts, diced onions quickly cooked in red wine vinegar and a bit of sugar to give it a wonderful, almost-pickled flavor, sweet and tender pears and bacon. Sweet, sweet bacon. And of course, the incredible rosemary mayonnaise flavored with woody rosemary, soy sauce, and delicate honey that adds the perfect finish to an already wonderful dish.
Grilled Pork Tenderloin - from Top Chef
Grilled Pork Tenderloin with Pear:
2 pork tenderloins, silver skin removed
2 pears, peeled, diced
2T butter
Salt and pepper to taste
Potato & Bacon Salad:
1 lb new potatoes, cubed (in water until use)
4T extra-virgin olive oil
Salt and pepper to taste
1/4 lb haricot vert, blanched, shocked
1 red onion, diced small
1/2 cup red wine vinegar
1/4 cup sugar
8 slices bacon, cooked to crisp
3T sherry vinegar
Rosemary Vinaigrette:
2 egg yolks
1/4 cup sherry vinegar
1T Dijon
1 cup grapeseed oil
1/4 cup rosemary (ground in spice grinder)
2t soy sauce
1t honey
Salt and pepper to taste
Potato & Bacon Salad:
Toss potatoes in olive oil, salt and pepper. Roast at 450 degrees until golden but not overcooked, about 1 hour. Cut blanched and shocked haricots into bite-sized-pieces. Place diced red onion in nonreactive pot with red wine vinegar and sugar; bring to boil and remove. Let cool and strain. Cook bacon until very crispy and drain on paper towels.
Rosemary Mayonnaise:
Place yolks, vinegar and Dijon in blender. Slowly drizzle in oil until thick. Add in other ingredients and season to taste with remaining ingredients. (If you want, you can use pre-made mayonnaise and just add rosemary, honey, and soy sauce).
Pork:
Grill pork until done, about 2-3 minutes on each side, depending on size of the tenderloin. Saute pears in butter until golden brown, about 2 minutes. Season with Salt and Pepper.
To Serve:
- Season pork tenderloins and grill until desired doneness.
- In a large bowl, toss roasted potatoes, haricot verts, onions, bacon and pears with sherry vinegar. If it has cooled, heat up potato salad.
- Top with slices of pork and rosemary mayonnaise.


