Darnell dresses up pork tenderloin with garlic, herbs and a sweet, sticky cola and currant sauce!
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Pork Tenderloin with Tarragon Yorkshire Pudding and Glazed Carrots
RECIPE COURTESY OF DARNELL FERGUSON
Total: 1 hr 30 min
Active: 1 hr 10 min
Yield: 6 servings
1 pork tenderloin
3/4 tablespoon minced rosemary
3/4 tablespoon minced thyme
4 cloves garlic, minced
Pinch kosher salt and fresh cracked black pepper
Drizzle of olive oil, for rub
Canola oil, for skillet
1 cup cola, such as Dr. Pepper
1/2 cup brown sugar
1 cup beef stock
5 tablespoons steak sauce
1/4 cup Worcestershire
1/2 cup dried currants
2 tablespoons cornstarch
2 teaspoons water
Kosher salt and fresh cracked black pepper
Canola oil, to coat pan
8 ounces all-purpose flour, sifted
4 large eggs
1 1/3 cup milk
1 teaspoon kosher salt
1/4 cup tarragon, minced
6 large rainbow carrots, not peeled
1 orange, zested and juiced
5 cloves garlic, chopped
1/4 cup harissa
2 tablespoons molasses
Special equipment: 6-cup muffin tin
Preheat the oven to 450 degrees F.
For the roast: Rub pork with the rosemary, thyme, garlic, salt, pepper and olive oil. Coat a cast-iron skillet with canola oil over high heat and sear the pork on all sides to get nice crust, about 8 minutes. Place the pork on a wire rack-lined sheet pan and cook to 145 degrees F, about 15 minutes.
For the sauce: Remove the pork to rest and add the drippings back to the cast-iron skillet over medium heat. Deglaze with the soda and let reduce by half, about 5 minutes. Add the brown sugar, beef stock, steak sauce, Worcestershire and currants. Make a slurry with the cornstarch and water in a little bowl and whisk into the sauce to reduce and thicken until it can coat the back of a spoon.
For the Yorkshire pudding: Add to a sprayed muffin tin a little canola oil to coat the bottom of each cup and place in the oven to preheat. Whisk the flour, eggs, milk, salt and tarragon together in a bowl. Fill the muffin tins 3/4 of the way up and bake your puddings until puffed and golden, about 20 minutes.
For the carrots: Blanch the carrots in boiling water until a bit tender, about 8 minutes, then plunge into an ice bath. Then drain and dry off. Add to a bowl the orange zest and juice, garlic, harissa and molasses. Toss the carrots with 3/4 of the glaze in the bowl and then place on sheet pan with a little water. Roast in oven until a bit browned, about 30 minutes. Toss with the remaining glaze.
Slice the pork and serve with the sauce, carrots and Yorkshire puddings.
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Darnell Ferguson’s Pork Tenderloin | Worst Cooks in America | Food Network