Chefday won't deliver recipe bags for the summer starting Monday July 1. Learn more here.

Summer Style Pork Tenderloin

by chef
- NorthEast Kingdom

  • MIN
  • 400 CAL
  • EASY
  • GLUTEN-FREE
  • LITTLE SPICY
Video_overlay_pork_web_wide8
RECAP STEP #
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
TURN OFF STEP-BY-STEP MODE
KITCHEN TIPS
Thumb_step1b_framed4
1
CORN GRITS In a medium saucepan, bring the chicken stock to a boil over medium-high heat. When boiling, add: 1/3 of the salt, the butter and the corn grits. Whisk. Turn down the heat to low. Stir occasionally for 25 min.
CORN GRITS In a medium saucepan, bring the chicken stock to a boil over medium-high heat. When boiling, add: 1/3 of the salt, the butter and the corn grits. Whisk. Turn down the heat to low. Stir occasionally for 25 min.
CORN GRITS In a medium saucepan, bring the chicken stock to a boil over medium-high heat. When boiling, add: 2/5 of the salt, the butter and the corn grits. Whisk. Turn down the heat to low. Stir occasionally for 25 min.
CORN GRITS In a medium saucepan, bring the chicken stock to a boil over medium-high heat. When boiling, add: 2/5 of the salt, the butter and the corn grits. Whisk. Turn down the heat to low. Stir occasionally for 25 min.
Thumb_step2_framed3
2
SALAD Meanwhile, in a large bowl, add: the peach (slice), red onion (slice), the jalapeño (remove the seeds and slice), napa cabbage (chop roughly) and radishes (remove the tips and slice). Mix everything and set aside.
TIP
Jalapeños are spicy. Put less in your salad if you have a low tolerance.
Thumb_step3_framed2
3
VINAIGRETTE In a small bowl, add: the cilantro (chop finely), rice vinegar, 3/4 of the olive oil, 1/3 of the salt, 1/2 of the pepper, and sugar. Mix everything and add to the salad.
VINAIGRETTE In a small bowl, add: the cilantro (chop finely), rice vinegar, 4/5 of the olive oil, 1/3 of the salt, 2/3 of the pepper, and sugar. Mix everything and add to the salad.
VINAIGRETTE In a small bowl, add: the cilantro (chop finely), rice vinegar, 5/6 of the olive oil, 2/5 of the salt, 2/3 of the pepper, and sugar. Mix everything and add to the salad.
VINAIGRETTE In a small bowl, add: the cilantro (chop finely), rice vinegar, 6/7 of the olive oil, 2/5 of the salt, 2/3 of the pepper, and sugar. Mix everything and add to the salad.
Thumb_step4_framedb
4
TENDERLOIN In a medium frying pan, heat the remaining olive oil over medium-high heat for 30 sec. Season the pork with the remaining salt and pepper. Place the pork in the pan and cook for at least 7 min on each side.
Thumb_step5_framed3
5
PLATING Slice the pork against the grain. Place the grits, the slices of pork and salad onto serving plates.
TIP
For a richer flavor, let rest for 5 min before slicing (optional)
SHARE
Win a $100 dinner at the Chef's restaurant. Share your best shot & mention or tag us. Learn more >
Show All Steps
Main_bushwick31
Chef & Owner
NorthEast Kingdom Bushwick, Brooklyn
Interview
5-min with Kevin
Chefday: Why this recipe?
Kevin Adey: We love cooking pigs here. Pig is very versatile because there is a lot of it, and it’s nice to be able to prepare it in many different ways. Tenderloin for me is the best part of the pig, and I wanted to do a simple recipe that everyone could easily make at home.
CD: What kind of flavors are we discovering with this recipe?
KA: Pork goes very well with sweet flavors. With this combination the flavors of fruit and pork are enhanced.
CD: Why do you love cooking?
KA: I grew up in a half Italian and Irish family. My grandmother was a butcher and she always cooked, so I would spend a lot of time in the kitchen with her. The memory of my family gathering to cook in the basement is still very vivid today.
CD: Tell us more about your journey?
KA: Growing up in a family with not too much money, we ate as a family every night. I started cooking for my friends at a very young age, and everyone was happy with the result. Although I went to college to become a history teacher, I realized that I wanted to teach something new every day, and that cooking was the best place to do it. Before going to culinary school I started working in a restaurant where I learned all the ropes. Then I went to the Bernardin for 15 months to finish “my education.”
CD: And then your restaurant?
KA: I opened Northeast Kingdom 2 and a half years ago.
Don’t completely follow the recipe. Think about what you like and use it as a guide to improve it yourself. Do it your way! You deserve what you love!
Video_side_kevin_portrait_4
The most tender part of the pork served with an exciting salad of peaches, cabbage, onions and jalap...
MORE
The most tender part of the pork served with an exciting salad of peaches, cabbage, onions and jalapeños that enhances the pork’s flavor. This dish is fresh, light and delicious.
2
$15
4
$14
6
$13
8
$12
Total for 2 Servings
$30
ORDER INGREDIENTS
Ingredients
what we deliver
  • 1 whole Pork Tenderloin
  • 1/2 cup of Corn Grits
  • 1/4 head of Napa Cabbage
  • 1-2 Peach
  • 4 Red Radish
  • 1 Jalapeno
  • 2 cups of Chicken Stock
  • 1/2 bunch of Cilantro
  • 1/4 Red Onion
  • 1/2 cup of Rice Vinegar
  • 1/2 tsp. of Sugar
  • 1/4 cup of Butter
  • 3 tbs. of Extra Virgin Olive Oil
  • 1/2 tsp. of Ground Black Pepper
  • 1/2 tsp. of Kosher Salt
  • 2 whole Pork Tenderloin
  • 1 cup of Corn Grits
  • 1/2 head of Napa Cabbage
  • 2-3 Peach
  • 8 Red Radish
  • 2 Jalapeno
  • 3 cups of Chicken Stock
  • 1 bunch of Cilantro
  • 1/2 Red Onion
  • 1 cup of Rice Vinegar
  • 1 tsp. of Sugar
  • 1/2 cup of Butter
  • 5 tbs. of Extra Virgin Olive Oil
  • 1 tsp. of Ground Black Pepper
  • 1 tsp. of Kosher Salt
  • 3 whole Pork Tenderloin
  • 1.5 cups of Corn Grits
  • 3/4 head of Napa Cabbage
  • 3-4 Peach
  • 12 Red Radish
  • 3 Jalapeno
  • 3 cups of Chicken Stock
  • 1.5 bunches of Cilantro
  • 3/4 Red Onion
  • 1.5 cups of Rice Vinegar
  • 1.5 tsp. of Sugar
  • 3/4 cup of Butter
  • 7 tbs. of Extra Virgin Olive Oil
  • 1.5 tsp. of Ground Black Pepper
  • 1.5 tsp. of Kosher Salt
  • 4 whole Pork Tenderloin
  • 2 cups Corn Grits
  • 1 heads of Napa Cabbage
  • 4-5 Peach
  • 16 Red Radish
  • 4 Jalapeno
  • 4 cups of Chicken Stock
  • 2 bunches of Cilantro
  • 1 Red Onion
  • 2 cups of Rice Vinegar
  • 2 tsp. of Sugar
  • 1 cup of Butter
  • 9 tbs. of Extra Virgin Olive Oil
  • 2 tsp of Ground Black Pepper
  • 2 tsp. of Kosher Salt
Utensils
what you need
  • 1 Frying Pan
  • 1 Saucepan
  • 1 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 1 Saucepan

Products & Delivery

Freshness & Quality Commitment
All our products are
100% organic.
They come from suppliers of
Michelin-star
restaurants. To ensure maximum freshness, we handpick them
every morning.
We pre-measure and pre-wash them all.
Learn more about our Ingredients
Next-Day Hand-Delivery
Free delivery
for orders over $35 ($1.95 otherwise). Order by 11:55pm and receive it tomorrow between
2pm and 5pm
or
7pm and 10pm.
Our products will be fresh for 3 days. We deliver in all NYC (except SI).
Learn more about Delivery & Payment
Cook One, Feed One
For every order you make, we
donate a full meal to a family
in need through the Food Bank for NYC. For example, if you order a recipe that serves 4 persons, we will donate 4 healthy full meals.
Learn more about 'Cook One, Feed One'