PORK TENDERLOIN WITH BURNT BROWN SUGAR, ORANGE CONFIT

PORK TENDERLOIN WITH BURNT BROWN SUGAR, ORANGE CONFIT image

Yield 4 people

Number Of Ingredients 13

Pork
2 pork tenderloins, about 1 lb each
3-4 T light brown sugar
6 pieces Orange Confit, about 2 in. long, plus 2-3 T oil from the confit
2 T fresh thyme leaves
1 T kosher salt, divided
Orange Confit (prepare 1st)
1 orange
1 bay leaf
4 black peppercorns
1/2 C EVOO
1/4 C dry white wine
1/2 t kosher salt

Steps:

Orange Confit: Peel orange in strips and place them in a small saucepan. Cut orange in half and juice..save juice for another time. Put orange carcass, bay leaf, peppercorns, 1 T EVOO, wine and salt to pan. Cover with water; bring to a boil and simmer about 25 minutes. Remove orange peel strips, place in a container, cover with oil and discard the rest. The confit will keep, tightly covered in the refrigerator, for at least a week. Pork: Press the meat down to flatten and season with half the salt. Tear the orange confit into 1/2-in.pieces, and scatter on the meat, then sprinkle with the thyme and brown sugar, pat down firmly. Add the orange confit oil to the pan. Place the tenderloins in pan, sugar-side down. Cook for 5 min. without moving. (If sugar begins burning, turn down hear or shift pan) Sear on all sides, 10 min. or more. Let rest under foil for 10 min., then slice.