Pork Tenderloin with Orange Confit

Bob V

For Christmas my wife gave me a great cookbook - Five Fires by Francis Mallmann. So here's one of his recipes on the Egg - pork tenderloin with orange confit. Only thing that takes preparation is the confit.
Orange Confit

4 oranges
3 bay leaves
12 whole black peppercorns
2 cups plus 3 tablespoons extra virgin olive oil
¾ cup white wine
2 teaspoons coarse salt

Cut the oranges in half. Squeeze the juice and reserve for another use.

Place the squeezed orange halves in a 3 quart saucepan. Add the bay leaves, peppercorns, 3 tablespoons olive oil, white wine and water to cover. Add salt and bring to the boil. Reduce heat to medium and cook until the orange peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.

When cool enough to handle, drain the oranges. Tear the peel into rough strips about 1 inch wide. Place a strip of orange peel skin side down on a work surface and, using a very sharp paring knife, scrape away every bit of the white pith.

Place the strips of orange zest in a bowl and cover completely with extra virgin olive oil. This will keep, covered tightly in the refrigerator, for at least a week.

cover the tenderloin halves with 1/2" strips of orange, then appx 1/2 tsp of fresh thyme. Sprinkle on appx 2 T of coarse salt and appx 3T of light brown sugar.

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Heat Egg to 300-350 dome and use a cast iron plate to cook on. I used the top to a Dutch oven. Cook coated side first for 5 minutes, then flip using a long spatula. Cook on other side for 10-15 minutes or until 135 internal.

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Tent with aluminum foil for 10 minutes and slice. Huge hit with this one!

http://picasaweb.google.com/lh/photo/bGa_cPuc0Ks8K9NjYthCGQ?feat=directlink
Bob V

cookn biker

Bob, That looks fantastic!!Real nice coloring! Love the improv with the lid! That is pro kitchen mentality!!