This is a new addition to our Il Pranzo menu by Sous Chef Cameron Bouldin and has fast become a guest favorite! It’s perfect for those summer grilling days. Check out our BBQ 4-Pack for perfect pairings!
2 lbs pork tenderloin
4 Tbsp paprika
4 Tbsp brown sugar
4 Tbsp salt
4 Tbsp pepper
10-12 heads corn, cleaned
2 cups heavy cream
1 bunch parsley
3 Tbsp fresh oregano
2 springs rosemary leaves
1 bunch chervil
1 tsp chili flakes
2 cloves garlic
1 lemon, juiced
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 Tbsp Round Pond Cabernet-Merlot Red Wine Vinegar
2 red bell peppers, cleaned and diced
12-15 fingerling potatoes
Season pork with 4 tablespoons each of salt, pepper, paprika, and brown sugar. Set aside to marinate.
Meanwhile, in a medium pot, add fingerling potatoes and cover with cold water and salt. Boil until tender to stab with a knife. Set aside to cool. Once cooled, slice in half.
In a separate pot, add 3/4 cleaned corn kernels to pot, cover with heavy cream, and boil on low until tender. Once tender, drain and save liquid. Add corn to blender, and purée until smooth, slowly adding in cooking liquid as needed. Season with salt and pepper to taste. Set aside.
For salsa verde, add parsley, chervil, rosemary, oregano, garlic, chili flakes, lemon juice and Round Pond Cabernet-Merlot Red Wine Vinegar. Blend on low speed and slowly add Italian Varietal Extra Virgin Olive Oil until consistency reached. Set aside.
Heat grill to high heat. Sear pork tenderloin on all sides. Lower heat and continue grilling until cooked through, around 145F. Set aside when done and let rest 5-10 mins.
While pork is resting, sauté bell pepper and remaining corn kernels on medium heat until browned. Seasoned with salt & pepper to taste.
Deep fry potatoes in fryer oil at 350F until crispy. Toss in salsa verde.
Heat purée and place on plate. Add potatoes. Slice pork to desired thickness and place over potatoes. Next add the bell pepper relish and finish with salsa verde on top. Enjoy!