• Ruby Deubry

RECIPE: Grilled Pork Tenderloin with Swiss Chard and Apple


Makes 2 servings (270 calories per serving)


INGREDIENTS


8 to 10 ounces pork tenderloin, silver skin and excess fat removed


Brining mixture


4 cups water

2 tablespoon Kosher salt

2 tablespoon brown sugar

2 tablespoon apple cider vinegar

1 large strip each of lemon and orange peel

Bouquet garni wrapped in cheesecloth

3 sprigs thyme

5 stalks of parsley

1 stalks of sage

1 large bay leaf

½ teaspoon lightly crushed black peppercorns

½ teaspoon crushed juniper berry

½ small onion, halved and skin left on

¼ cup celery with leaves

2 garlic cloves, slightly smashed


Swiss Chard


1 tablespoon grapeseed oil

1 bunch (12 oz.) of Swiss chard, regular or rainbow

1 small (or ½ medium) Granny smith apple, grated

2 tablespoon apple cider vinegar

1 Juniper berry, lightly crushed (optional)

Salt and freshly ground pepper


PREPARATION

  1. Bring all the ingredients of the brining mixture to a boil and let cool completely.

  2. Place the pork and brine in a brining bag or heavy-duty sealable plastic bag. Place brine in the fridge for at least 1 hour overnight.

  3. When ready, remove the pork chops from the brine and pat dry. Let the pork sit at room temperature for 20 minutes.

  4. Meanwhile, pre-heat your grill according to the manufacturer’s instructions – make sure to brush your grates with oil before heating. Grill the pork over moderately hot fire for 10 to 12 minutes until the internal temperature reads 137ᴼF (58ᴼC) with a meat thermometer. Turn once, halfway through the grilling process.

  5. Once the pork has reached the internal temperature, place on a plate and tent with foil. Make the Swiss chard in the meantime.

  6. Separate the stems and leaves from the Swiss chard. Cut the leaves roughly and cut the stems in thin strips.

  7. Heat the oil in a sauté pan over medium heat. Sauté the stems until softened, about 5 minutes. Add the leaves and toss for 1 minute. Add the grated apple, apple cider vinegar, and juniper berry and continue cooking until the leaves are tender but not soggy. Remove the juniper berry. Season lightly with salt and pepper.

  8. Cut the pork into ¼-inch rounds. Arrange 3 oz. on a plate with half the Swiss chard. Serve warm.

© 2018 Ruby Deubry