187 g for 6 servings
Step 1
1 pt (473 ml) water
2 garlic cloves, smashed
2 thyme sprigs
2 bay leaves
1 tbsp black peppercorns
1 1/2 oz (42.5 g) TREHA®︎
2 oz (57 g) maple syrup
2 oz (57 g) Kosher salt
3 cups ice
2 1/2 lb (1.1 kg) pork tenderloin
Step 2
1 tbsp fresh ground black pepper
olive oil, as needed
3 garlic cloves
4 thyme sprigs
2-3 tbsp butter
Bring the water to a boil with the garlic, thyme, bay leaves and black peppercorns. Stir in TREHA®︎, maple syrup and salt. Add ice. When cool add the pork tenderloin and brine for 8-12 hours.
Preheat the oven to 375 °F (190 °C). Remove the pork from the brine, discarding the brine. Quickly rinse and pat dry with paper towel. Season the outside with fresh ground black pepper. Heat a cast iron skillet until very hot. Add the olive oil and sear all sides of the pork. Add the garlic and thyme to the pan and place in the hot oven, turning once or twice during the cooking process. Roast for approximately 12-16 minutes or until the pork registers 135 °F (57 °C). In the last 5 minutes of cooking, add a good knob of butter to the pan and baste every couple of minutes. Cook to 145 °F (63 °C); rest for 5 minutes then carve.
Suppresses protein denaturation
Suppresses any off-notes
Step 1
1 tbsp butter
1 garlic clove, smashed
2 shallots, sliced
2 pears, flavorful and ripe, peeled and diced
2 parsnips, peeled and diced
Step 2
1 oz (28 g) TREHA®︎
1 tsp salt
1 thyme sprig
about 3 fl oz (90 ml) whipping cream, just enough to cover
Step 3
9 fl oz (270 ml) whipping cream
fresh ground nutmeg, to taste
salt to taste
ground black pepper to taste
anjou pear vinegar, or lemon juice to taste
Sweat the garlic and shallots in the butter until they begin to become translucent and aromatic. Add the pears and parsnips and continue to sweat until the ingredients are all very hot.
Add the TREHA®︎, salt, and thyme sprig, and cover with cream and a cartouche. Bring to a simmer and cook for 40 minutes, or until the parsnips are completely tender with no resistance.
Place the solids in a blender and add the cream. Blend until completely smooth. Strain through a strainer. Season to taste with nutmeg, salt and pepper, and a touch of vinegar or lemon juice to balance the acidity.
Maintains natural color
1 qt (946 ml) water
3 tbsp (30 g) TREHA®︎
3 parsnips, peeled
canola oil, as needed
salt to taste
Combine water and TREHA®︎ to make a 3% solution.
Using a vegetable peeler and even pressure, strip long threads from the parsnips. Soak in the TREHA®︎ solution for 30 minutes. Drain and dry well.
Fry at 318 °F (160 °C) oil until they stop bubbling. Remove and dry on paper towel, and sprinkle with salt.
Maintains natural color
Maintains crispiness
Step 1
1 garlic clove
2 shallots
1-inch piece fresh ginger root
1 apple, tart variety
1 tbsp apple cider vinegar
22 fl oz (650ml) hard apple cider (alcoholic)
Step 2
3 tbsp (30 g) TREHA®︎
3 tbsp brown sugar
Place the garlic, shallots, ginger, and apple in a small pot with the vinegar and hard cider. Bring to a boil then reduce to a simmer. Cook for 5 minutes.
Strain and pour into a small clean pot. Add the TREHA®︎ and brown sugar, and continue to cook until the liquid has reduced by half and has a syrupy consistency.
Provides a moderate viscosity
Enhances flavor
Step 1
1 pt (473 ml) water
2 oz (56 g) TREHA®︎
2 apples, green, unpeeled, julienned
3 celery stalks, julienned
Step 2
2 tbsp grapeseed or walnut oil
1 tbsp pear or apple cider vinegar
salt to taste
white ground pepper to taste
1 pinch TREHA®︎
Step 3
walnuts as needed, toasted
microgreens as needed
Combine water and TREHA®︎ to make a 10% solution and submerge the apples and celery for 30 minutes.
Mix the grapeseed or walnut oil with the pear vinegar, a pinch of salt, white pepper and TREHA®︎ to make dressing. Set aside.
Drain the apples and celery and toss with the dressing, walnuts and microgreens.
Maintains texture
Maintains color
Place pork loin in a serving dish, and garnish with the pear and parsnip puree, the crispy parsnip threads, and the celery apple salad.
Serve with the hard cider gastrique.