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Recipes by Chef Ryan: Glazed Pork Tenderloin & Whole Roasted Branzino

Recipes by Chef Ryan: Glazed Pork Tenderloin & Whole Roasted Branzino

We recently partnered with Chef Ryan Pfeiffer of Blackbird Restaurant in Chicago. Using our new cookware, he developed two exclusive recipes for you to create as you gather with family and friends. We would love to see how you enjoy the dishes and our cookware. Please share your MacKenzie-Childs cookware photos on Instagram and tag @mackenziechilds, #MCcookware, and #MCxChefRyan.

GLAZED PORK TENDERLOIN WITH ARTICHOKE, SUNFLOWER SEED CHILI, AND SPORT PEPPER

SERVES 4
  • 1 pork tenderloin (2 pounds)
  • 2 cups bacon, diced small
  • 2 cups onion, diced small
  • 5 large artichokes, diced medium
  • 4 cups sunflower seeds
  • 2.5 cups apple cider vinegar
  • 2 cups brown sugar
  • salt
  • 5 tbsp Dijon mustard
  • 5 tbsp yellow mustard
  • 4 tbsp honey
  • 1 cup sport peppers (giardiniera or pickles can be substituted)
  • 3 tbsp water
  • 4 tbsp soy sauce
  • 4 tbsp Worcestershire sauce
  • 4 tbsp apple cider vinegar
  • 2 cups vegetable oil
  • raw artichoke for garnish
  • limes for garnish
  • sunflower sprouts (chives or green onions can be substituted)
  • olive oil
  • 12 roasted artichokes
  • onion flowers (optional)
FOR THE PORK

Preheat oven to 350°F. On the stovetop, sear the pork on every side until nice and browned, then put tenderloin in oven. The cooking time will range based on the size and shape of the loin, so the best thing to do is check the internal temperature of the meat once every 20 minutes until it reaches around 130°-140°F depending on your desired doneness (keep in mind you will be cooking it a little more once you add the glaze).

FOR THE SUNFLOWER SEED CHILI

Render bacon in pot until crispy. Add onions and artichokes; cook until tender and glazed with bacon fat. Add sunflower seeds, vinegar, and brown sugar. Reduce heat to low and cook, stirring occasionally, until mixture begins to resemble chili. Add water if needed to loosen mixture; season with salt.

FOR THE SPORT PEPPER GLAZE

Blend Dijon mustard, yellow mustard, honey, sport peppers, water, soy sauce, Worcestershire sauce, apple cider vinegar, and vegetable oil in a blender until smooth. Reserve in refrigerator.

ASSEMBLY + PLATING

Preheat oven to 400°F. Spoon sport pepper glaze evenly over the cooked tenderloin. Place glazed loin in oven to heat up, and once the glaze is lightly caramelized, remove from oven and rest. For the garnish: Slice limes in half and char on a grill on the cut side; squeeze limes and reserve juice. Slice raw artichokes as thin as possible, using a mandoline or slicer, then toss sliced artichokes with sunflower sprouts, olive oil, and burnt lime juice; season with salt. Spoon the hot sunflower seed chili in a straight line across your serving plate. Slice the tenderloin to your desired thickness and organically lay the slices across the chili. Drizzle a little of the leftover glaze across the pork; place roasted artichokes parallel to the slices of pork. Garnish the dish with salad, also in a straight line. At Blackbird, we use onion flowers to garnish and add a nice visual aesthetic to the final dish. Enjoy!

BRANZINO WITH BITTER GREENS, TOMATO, AND POTATOES ESCABECHE

SERVES 2
  • 1 whole branzino (1–1.5 pounds)
  • kosher salt
  • 1-2 cups rice flour
  • butter
  • 5 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1 lemon, juiced
  • 3 tbsp Dijon mustard
  • 5 tbsp sugar
  • 2 tbsp tarragon, chopped
  • 10-12 marble or new potatoes
  • 1 cup canola/vegetable oil
  • 1 quart canola oil for frying
  • 4 cups mizuna (arugula can be substituted)
  • 10-12 sungold or cherry tomatoes
  • 1-2 lemons, juiced
  • olive oil
  • sea salt
  • freshly ground pepper
FOR THE BRANZINO

Ask your fishmonger to clean and debone the fish you have picked out, keeping the fish whole if possible for presentation, head and all. Keep fish in refrigerator on ice until ready to cook.

To cook the fish: Season with kosher salt and dredge the fish in rice flour. Pat off any extra starch before adding to pan. Heat oil in a sauté pan until it begins to just barely smoke. Slowly add fish to pan, being careful of the hot oil, and crisp up the skin on both sides. Add a small amount of butter and baste both sides of the fish until it is completely cooked, trying to keep the fish whole. Remove from pan and pat dry with a towel.

FOR THE POTATOES ESCABECHE

Mix vinegar, soy sauce, lemon juice, Dijon mustard, sugar, and tarragon in mixing bowl. Slowly drizzle in 1 cup canola or vegetable oil, and mix until emulsified, then fry the potatoes in canola oil at 350°F until tender. Drain fried potatoes on a towel to remove excess oil, then transfer fried and drained potatoes to the vinaigrette and let cool in the refrigerator.

PLATING THE DISH

Start by making a salad with the mizuna leaves, cherry tomatoes, olive oil, and lemon juice. Season with salt and reserve. Place fish in middle of the serving plate. Garnish the fish with the tomato and mizuna salad, and scatter the potatoes escabeche around the fish. Enjoy!

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