Creole Seasoned, Grilled Pork Tenderloin with Oven-Dried Strawberry-Port Wine Reduction and Goat Cheese Stone Ground Grits
Pork and Reduction:
1 Tbsp Butter
1/2 Cup Shallots, sliced
1 Tbsp Garlic, chopped
4 Each Fresh Thyme Sprigs
2 Each Bay Leaves
4 Cups Strawberries, oven-dried*
2 Cups Port Wine
2 Cups Veal Stock
4 Lbs Fresh Pork Tenderloin, trimmed of fat and silver skin
4 Tbsp Creole Seasoning
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
Olive oil, for seasoning Pork Tenderloin
16 Oz Water
4 Oz Stone Ground Grits
4 Oz Whole Milk
3 Oz Goat Cheese
1/2 Tbsp Fresh Thyme, leaves only
Salt and Pepper, to taste
Cut berries in quarters and place on cookie sheet in 200° F oven for 3 hours.
Pork and Reduction:
Heat a heavy bottom 2-quart saucepot over medium heat. Add butter and shallots and caramelize. Add garlic, thyme, bay leaves, half of the oven-dried Strawberries and a pinch each of Salt and Pepper. Cook for 2 minutes over a low flame and deglaze with port wine. Reduce port by half and add veal stock and keep reducing until nape (sauce coats the back of a wooden spoon). Adjust seasoning to taste and strain through a fine mesh strainer, add remaining oven-dried strawberries and keep on reserve, hot.
Preheat grill for 30 minutes. Season whole pork tenderloins with creole seasoning and some light olive oil. Grill pork and rotate until all sides are marked, lower grill temperature or finish in a 350° F oven until the pork reaches an internal temperature of 150° F (Medium preparation). Remove from oven and allow to rest for 5 minutes before slicing. Slice pork and arrange on a platter with stone ground grits and the oven-dried strawberry and port wine reduction.
To cook grits, bring water to a boil. Add grits and turn down to simmer. Simmer for five minutes, turn off stovetop and cover for about 30 minutes, adding more hot water, if necessary. When ready to serve, add whole milk, goat cheese, thyme, salt, and pepper.