Chili-Rubbed Pork Tenderloin

Ingredients

This fall-inspired Kurobuta pork tenderloin is rubbed with chili crunch and served with charred cabbage and miso-honeynut squash purée for a bold and sophisticated flavor combo.

Pork tenderloin

• 1 True Story Kurobuta pork tenderloin, patted dry
• 2 tbsp salt
• 1.5 tsp white pepper
• 2 tbsp toasted sesame oil
• 2 tbsp chili crunch

Charred cabbage

• 1 cabbage, quartered
• 1/2 cup mirin
• 1/4 cup tamari
• 2 tbsp sherry vinegar
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 cup chicken bone broth
• 2 tablespoons butter

Miso/honeynut squash puree

• 1 honeynut squash, peeled, seeded and diced
• 1 tbsp toasted sesame oil
• 1 pear, diced
• 3/4 cup diced garleek or leek bottoms
• 1 tsp grated ginger
• 2 tbsp red miso paste
• 6 oz bone broth
• 2 tablespoons butter

Directions

1. Season your pork tenderloin with salt and white pepper. If you have time, let rest in fridge overnight or at least 2 hours before cooking.
2. Preheat oven to 400 degrees Fahrenheit.
3. Preheat sauté pan over medium-high heat. Sear seasoned pork tenderloin on all sides, about 5 minutes total, flipping often, then remove from pan andfinish cooking in preheated oven for 15 minutes. Let rest for 8-10 minutes.
4. Make the miso-honeynut squash purée: In a medium sized pot, heat sesame oil over medium high heat. Add diced honeynut squash and cook for 5 minutes, stirring often. Add diced pear and let cook for an additional 5 minutes, stirring often. Add ginger and garleeks or leeks and cook for 2 minutes, then add the miso paste and cook over medium heat for 3 minutes.
5. Add bone broth, turn the heat to medium high heat and bring to a boil. Turn the heat to medium low and simmer until the broth is reduced by 3/4 of the way.
6. Add butter and turn off the heat. Add everything to a blender and blend until smooth. Season with salt.
7. Make the charred cabbage: In the same saute pan you seared your pork in, turn the heat back to medium high and sear cabbage, cut side down, for 4-5 minutes, or until golden brown. Flip and sear for another 2 minutes.
8. Season the cabbage with salt, then add in the mirin and reduce by ½. Add in tamari, fish sauce, honey, sherry vinegar and bone broth and reduce by 3/4 over medium low heat. Remove from pan.
9. In the same pan, finish the sauce: turn the heat to low and add in the butter. Turn off the heat and whisk in to emulsify.
10. Slice pork and plate with purée, cabbage, and plenty of sauce.