Pickled Okra Red Onion Salad, Creole Mustard Dressing with Blackened Pork Tenderloin

bayou sam's cajun grill

©2024

AuthorDartagnan
DifficultyIntermediate

"don't be sleepin' on this combination of blackened pork tenderloin and okra red onion salad"

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Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins
MARINADE
 2 tbsp dark brown sugar or palm sugar, ground fine
 ¼ cup Steen's Pure Cane Vinegar
  cup brine from okra jar
 1 tbsp Louisiana Tabasco Pepper Sauce
 8 Homemade or pickled okra, sliced in have longways
 ¾ cup red onion, thinly sliced
DRESSING
 ½ cup Creole Mustard
 ½ cup Duke's Mayonnaise
 ½ cup whole buttermilk
 ¼ cup Maille Dijon Mustard
 1 tbsp Wildflower Honey
 ¼ cup thick Creme Fraiché
 10 slices fresh green onions
 1 tbsp fresh cut scallions
PORK TENDERLOIN
 ½ stick unsalted butter, melted
 2 tbsp rendered duck fat, melted and mixed with butter
 1 pork tenderloin, rinsed, dried and trimmed of silverskin, wrap tail back and secure with wet twine.
SALAD
 4 cups Micro Greens, rinsed and chilled well
 2 Baby Belgian Endive, sliced thin longways into ribbons
 2 tbsp prosciutto on 2, crisped with green onion, crumbled to desired size
 16 Champagne Tomatoes, halved longways
 To Garnish fresh cut scallions
1

Whisk together dressing ingredients. Process in small processor bowl until smooth. Chill well.

2

Crisp Prosciutto and green onion, drain and crumble.

3

Whisk brine, vinegar and sugar until dissolved. Heat to steaming, not simmer. Add onion, remove from heat, let stand 1 minute then transfer to chilled glass bowl. Add okra. Marinate 1 hour. Drain. (save liquid for another vinaigrette).

4

Heat cleaned grill to 600°. Have club soda handy.
Brush tenderloin with butter mix. Season with Counter Seasoning, then press in Acadian Feux on all sides.
Grill on all sides until the middle internal hits 143°. Pull and tent. Prepare salad while tenderloin is resting.

5

To Plate:
Add micro greens, endive, okra and onion to a mixing bowl. Add enough dressing to coat and toss to coat.
Plate by placing mixture on chilled plate with champagne tomato halves, circle with okra.
Next slices of pork tenderloin (I'll drizzle some of the juice from the dish on top)
Drizzle with more dressing if desired. Top with prosciutto crumbles and scallions.

Ingredients

MARINADE
 2 tbsp dark brown sugar or palm sugar, ground fine
 ¼ cup Steen's Pure Cane Vinegar
  cup brine from okra jar
 1 tbsp Louisiana Tabasco Pepper Sauce
 8 Homemade or pickled okra, sliced in have longways
 ¾ cup red onion, thinly sliced
DRESSING
 ½ cup Creole Mustard
 ½ cup Duke's Mayonnaise
 ½ cup whole buttermilk
 ¼ cup Maille Dijon Mustard
 1 tbsp Wildflower Honey
 ¼ cup thick Creme Fraiché
 10 slices fresh green onions
 1 tbsp fresh cut scallions
PORK TENDERLOIN
 ½ stick unsalted butter, melted
 2 tbsp rendered duck fat, melted and mixed with butter
 1 pork tenderloin, rinsed, dried and trimmed of silverskin, wrap tail back and secure with wet twine.
SALAD
 4 cups Micro Greens, rinsed and chilled well
 2 Baby Belgian Endive, sliced thin longways into ribbons
 2 tbsp prosciutto on 2, crisped with green onion, crumbled to desired size
 16 Champagne Tomatoes, halved longways
 To Garnish fresh cut scallions

Directions

1

Whisk together dressing ingredients. Process in small processor bowl until smooth. Chill well.

2

Crisp Prosciutto and green onion, drain and crumble.

3

Whisk brine, vinegar and sugar until dissolved. Heat to steaming, not simmer. Add onion, remove from heat, let stand 1 minute then transfer to chilled glass bowl. Add okra. Marinate 1 hour. Drain. (save liquid for another vinaigrette).

4

Heat cleaned grill to 600°. Have club soda handy.
Brush tenderloin with butter mix. Season with Counter Seasoning, then press in Acadian Feux on all sides.
Grill on all sides until the middle internal hits 143°. Pull and tent. Prepare salad while tenderloin is resting.

5

To Plate:
Add micro greens, endive, okra and onion to a mixing bowl. Add enough dressing to coat and toss to coat.
Plate by placing mixture on chilled plate with champagne tomato halves, circle with okra.
Next slices of pork tenderloin (I'll drizzle some of the juice from the dish on top)
Drizzle with more dressing if desired. Top with prosciutto crumbles and scallions.

Pickled Okra Red Onion Salad, Creole Mustard Dressing with Blackened Pork Tenderloin