Brown Sugar and Pecan-Crusted

Ingredients

• 1 oz Liquid Egg
• 1 oz Pecan Halves
• 8 oz Carrots
• 6 oz Sunchokes
• 1 oz Light Brown Sugar
• ¼ tsp. Red Pepper Flakes
• ½ oz Julienned Sun-Dried
• Tomatoes
• 1 Pork Tenderloin
• ¼ Cup Sherry
• 2 oz Bonewerks Classic Veal
• Demi-Glace
• Olive Oil
• Salt Pepper
• Chop pecan halves into small pebble-sized pieces.

Instructions

1. 1

   Brown Sugar and Pecan-Crusted: Pork Tenderloin Medallions with sunchokes and carrots 1 oz. Liquid Egg 1 oz. Pecan Halves 1 oz. Light Brown Sugar ¼ tsp. Red Pepper Flakes ½ oz. Julienned Sun-Dried 1 Pork Tenderloin 2 oz. Bonewerks Classic Veal Medium Oven-Safe Pan

2. 2

   Make easy work of breaking: pecans into smaller pieces by keeping them in their shipping bag and gently crushing with a small pan or meat mallet. Sunchokes retain a crunchy texture after roasting and are a great source of iron and fiber.

3. 3

   Chop pecan halves into small pebble-sized pieces.: Peel, trim, and cut carrots into ¼” diagonal slices. Cut sunchokes into ½” dice. Mix liquid egg and Crust and Bake Medallions Spread egg-brown sugar mixture on top of pork medallions and sprinkle with pecans. Place pan on upper oven rack and finish cooking 6-8 minutes, or until pork reaches a minimum internal temperature of 145 degrees. Using an oven mitt or dry dish towel, remove pan from oven and remove medallions to

4. 4

   Add carrots and sunchokes to prepared baking: sheet. Toss with 2 tsp. olive oil and season with ½ tsp. salt, ¼ tsp. pepper, and half the red pepper flakes (to taste–red pepper flakes are spicy!). Roast on lower rack of oven 18-20 minutes, or until tender and lightly caramelized. Remove from oven and toss with sun-dried tomatoes.

5. 5

   Make the Sauce: Place pan in which pork was cooked over medi- um-high heat (no need to wipe clean). Place a towel over handle as a reminder that it’s still hot from oven.

6. 6

   Add sherry wine and bring to a simmer. Reduce by: half, about 2 minutes of simmering, and add demi- glace. Simmer 30 seconds, or until demi-glace is fully incorporated. Season with remaining red pepper flakes (to taste) and a pinch of salt. Cut and Sear the Pork Medallions While vegetables roast, rinse pork tenderloin and pat dry. On a separate cutting board, cut pork ten- derloin into 1” thick medallions. Season each piece with a pinch of salt and pepper. Heat 1 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add medallions to hot pan and sear 4-5 minutes, or until well-browned. Flip medallions and remove pan from heat (medallions will finish cooking later).

7. 7

   Plate the Dish: Place a serving of carrot-sunchoke hash on plate.

8. 8

   Serve crusted medallions in front along with: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts are used twice in this recipe. Half are used in the carrot- sunchoke hash, and the remaining are used to season • While red pepper flakes are small specks, they can really pack a punch. Add a pinch at first, taste, and add more if the recipe before you start–we promise it will be time • Separation is natural when shipping liquid eggs. Shake well before using.