Chef Peter Farrand Shula's Steakhouse
1. Combine all the ingredients in a medium size sauce pan and bring to a boil.
2. Reduce the heat to a simmer and cook for 20 minutes.
3. Strain the brine through a fine mesh strainer and place in an ice bath to cool.
4. When completely chilled (below 40* F) the brine is ready for use, place in refrigeration.
1. Toss apples in oil, and place the apple slices on the pre-heated char-grill and cook for about 25-30 seconds to get a nice char.
2. Let the apples cool and dice them ½ inch by ½ inch.
3. In a large sauté pan on medium/low heat, place the butter and cook the shallots.
4. Cook the shallots until they are soft and translucent with no color.
5. Add the remaining ingredients, including the apples and mix until all the ingredients are well combined.
6. Simmer the mixture for 5 to 7 minutes or until the liquid in the pan has reduced and coats the back of a spoon.
7. Reserve the chutney for the final presentation.
1. Combine all the ingredients except for the bacon in a medium sauce pan.
2. Mix all the ingredients until they are well combined and simmer for 5-6 minutes.
3. The ingredients will develop into a deep brown caramel sauce, once that happens remove from the heat.
4. In a large skillet add the bacon and cook it on medium heat. Mix the bacon occasionally to prevent burning.
5. The bacon takes 8 to 10 minutes and it should be a medium brown color.
6. Strain the bacon through a fine mesh metal strainer and place the cooked bacon in the caramel and mix until the bacon is evenly coated.
7. Place a piece of parchment paper on the cookie sheet and spread the glazed bacon on the sheet evenly.
8. Place the bacon in a 350 * F oven for 7-8 minutes or until evenly caramelized.
9. Reserve for the final product and do not refrigerate.
NOTE: Let the bacon rest and cool for 6-8 minutes before you attempt to handle it.
1. Add all the ingredients to a medium sauce pot.
2. Bring the mixture to a boil and reduce to a simmer.
3. Simmer the glaze until it will coat the back of a spoon, about 12-15 minutes.
4. Allow the glaze to cool down and reserve for the final plating.
1. Brine the pork in 1 gallon sized zip-lock bags, place the pork in first and fill with 2 quarts of the Jack & Ginger Brine. Put the bag in the refrigerator for a minimum of 24 hours.
2. When you are ready to cook, remove the pork tenderloins from the brine and pat dry with paper towels.
3. Season both sides of the pork evenly with salt & pepper, rub with the oil and then place them on a pre-heated, max temperature char-grill.
4. Grill the tenderloins for 3.5 minutes and with the tongs rotate the pork 90 degrees left or right and place the pork back on the grill in a new spot. This will ensure perfect grill marks.
5. Cook the pork for 3.5 more minute and flip the pork over, again in a fresh part of the grill.
6. Repeat step 4 again and remove from the grill once completed. Rest the pork for 8-10 minutes. The pork will be cooked medium with a pink warm center but, cook the tenderloin to the temperature of your guest’s preference.
7. While the tenderloin is resting, slowly warm the apple chutney and organize all the other ingredients for the final plating.
8. When the pork is fully rested, slice the pork with a sharp knife evenly as shown in the picture.
9. With a spoon, place the apple chutney in the center of the plate and then top that with the slices of tenderloin.
10. Garnish the plates with the candied bacon and the Worcestershire glaze as in the picture.
11. Serve immediately to your guests and enjoy!!
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