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posted: 11/22/2016 6:00 AM

Spicy Pork Tenderloin with Balsamic Chocolate Glaze on top of Barley Kale Pilaf

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  • The finished dish of Teresa Fiocchi of Mundelein for the finale for the Daily Herald 2016 Cook of the Week Challenge at the Westin Chicago Northwest in Itasca on Nov. 1.

      The finished dish of Teresa Fiocchi of Mundelein for the finale for the Daily Herald 2016 Cook of the Week Challenge at the Westin Chicago Northwest in Itasca on Nov. 1.
    Bev Horne | Staff Photographer

  • Teresa Fiocchi of Mundelein cooks up her barely kale pilaf.

      Teresa Fiocchi of Mundelein cooks up her barely kale pilaf.
    Bev Horne | Staff Photographer

 

1½ pound pork tenderloin

4 tablespoons butter, separated

2 tablespoons avocado oil

For the rub

1 tablespoon garlic powder

1½ teaspoons cayenne pepper

1 teaspoon ground black pepper

2 tablespoon paprika

1 tablespoon salt

2 tablespoons sugar

For the sauce

1 cup balsamic vinegar

2/3 cup sugar

2 cloves garlic, minced

¼ cup soy sauce

¼ cup dark chocolate, disks or chopped

For the pilaf

2 cups chicken stock

1 cup instant barley

2-3 cups sliced mushrooms

1 carrot, grated

1 large shallot, minced

3 cloves garlic, thinly sliced

4-5 ribs of kale, leaves removed from stem and chopped

½ red delicious apple with peel, chopped

2 tablespoons avocado oil

4 tablespoons butter, separated

Trim and dry pork tenderloin; place in large bowl.

Combine rub ingredients in small bowl. Pour rub over pork tenderloin and press into meat until evenly covered. Place in refrigerator uncovered at least 45 minutes or more.

Sauce: Combine vinegar, sugar, garlic and soy in small saucepan. Place over medium heat and reduce by half. Remove from heat and gradually add chocolate, whisking after ever addition, until fully incorporated. Set aside, reheating slightly and stirring before serving.

Pilaf: Place chicken stock in medium size saucepan; heat to boiling. Add instant barley and cook according to package instructions. Drain if necessary when done to remove any remaining liquid.

Heat 2 tablespoons avocado oil and butter in skillet. Add mushrooms, shallot, and chopped kale sauté to slightly soft, add 3 cloves sliced garlic, grated carrot and apple to skillet and sauté 10 minutes. Add barley plus 2 tablespoons additional butter along with salt and pepper to taste. Continue cooking until well combined and vegetables are tender and pilaf is cohesive. Serve.

Pork: Heat 2 tablespoons avocado oil and 2 tablespoons butter in cast iron, or heavy gauge, skillet over medium heat. Skillet should be very hot, but not smoking. Place pork tenderloin in skillet (it should sizzle) and sear on all sides, approximately 3 to 5 minutes per side. Add remaining 2 tablespoons of butter and cover. Check pork every 5 minutes until instant read thermometer registers 140 degrees. Drizzle with 1 tablespoon olive oil and remove from skillet to cutting board to rest 5 to 10 minutes before slicing. Slice into ½-inch slices and serve.

Plating: Place pilaf on plate and top with pork tenderloin slices. Drizzle approximately 1 tablespoon sauce over plate. Clean edges of plate and serve.

Teresa Fiocchi

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