Chocolate Chili Rubbed Pork Tenderloin with Braised Red Cabbage and Barley

For the bourbon soaked raisins

½ cup bourbon

½ cup raisins

For the pork tenderloin, rub

¼ cup dark chocolate ground finely

2 teaspoons garlic powder

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

Salt

1½ to 2 pound pork tenderloin

For the braised cabbage

½ red cabbage shredded

2 apples, peeled cored and sliced

1 celery root sliced

1 cup red wine

½ cup chicken stock

Salt

For the barley and kale mixture

2 cups chicken stock

1 cup quick cook barley

½ pound kale, stems removed and leaves finely chopped

2 garlic cloves, chopped finely

For the bourbon vanilla sauce

¼ cup bourbon

½ cup heavy cream

3 tablespoons butter

1 teaspoon vanilla

Add the raisins to the bourbon in a bowl and set container aside.

Mix the garlic powder, paprika, cayenne, chocolate and a pinch of salt in a small bowl. Cover the pork tenderloin with olive oil and rub the spice mixture liberally on both sides of the pork tenderloin. Add the pork tenderloin to a preheated grill pan. Sear one side about two to three minutes and then turn the tenderloin to sear the other side. Once seared, remove pork tenderloin to a medium pan and cover to finish cooking. Cook the pork tenderloin until it comes to an internal temperature of 150 degrees, and then remove from pan to let rest for 10 minutes.

Heat oil in a medium skillet on the stovetop. Add cabbage, apples and celery root to sauté about five to 10 minutes. Add red wine and stock and let simmer, occasionally tossing the mixture until cabbage, apples and celery root are tender.

In a small saute pan, saute kale and garlic about five minutes. Remove from heat and set aside. In a medium saucepan, heat two cups chicken stock. Add one cup barley and cover for about 10 minutes, waiting for liquid to be absorbed. Add kale and garlic mixture and a pinch of salt, and stir to combine.

Deglaze pan in which the pork was cooked with bourbon and let reduce about half. Add heavy cream, butter and vanilla, stirring regularly to combine and warm.

To plate, slice the pork tenderloin into one-inch slices. Add beside the pork the braised cabbage and the barley and kale mixture. Spoon the bourbon vanilla sauce over the pork. Garnish the dish with the bourbon soaked raisins.

Martha Garmon