"Cooking with Symon, Volume 1"
My favorite celebrity chef is Michael Symon. I have been to two of his restaurants, Lola and B-Spot Burgers, and I own his two cookbooks, Live to Cook and Carnivore (both of which I waited in line to be autographed). His cookbooks are great for people interested in old world techniques like sausage making, pickling and homemade stocks, but I find them both invaluable as a guide to large format family dinners. His meat-centered recipes are absolutely perfect for a carnivore like myself who likes to impress family and friends with a unique but classic dinner.
In my first installment of “Cooking with Symon”, I will be grilling Michael Symon’s Pork Tenderloin from his latest cookbook Carnivore. I highly recommend this cookbook to all weekend warriors but beware of the prep time for some of the recipes. Many items need to be prepared the day before and allowed to refrigerate overnight or potentially longer. However, the patience is COMPLETELY worth it. Just be sure to read all of the instructions prior to starting.
Okay...let’s get to the pork...
2 lbs Pork Tenderloin (2 Small Pork Tenderloins); silver skin trimmed
Note: Carnivore calls for 2 pork tenderloins at 4 lbs and serves 6.
1 Tbsp Dijon Mustard
2 tsp Kosher Salt (I used Coarse Sea Salt)
2 tsp Coriander Seeds, toasted and ground (I used ground Coriander)
2 tsp Cumin Seeds, toasted and ground (I used ground Cumin)
1 tsp Smoked Paprika
Grated Zest of Lime
½ Cup Chopped Fresh Cilantro
1 Cup Arugula
1 Tbsp Extra-Virgin Olive Oil
½ Cup Michael Symon’s Mustard Fruit (Optional, for topping)
In a gallon size storage bag, combine mustard, cilantro, cumin, coriander, salt, paprika and lime zest. Rinse the pork tenderloins, pat dry and add the tenderloins to the storage bag. Shake the tenderloins and seasonings until the tenderloins are fully coated. Refrigerate overnight or up to 2 days.
Remove the pork tenderloins from the refrigerator a minimum of ten minutes prior to grilling. Pre-heat the grill to medium-high heat.
Grill the tenderloins until medium, about 4 - 5 minutes per side. Remove the pork; let sit on a cutting board for 5 minutes. Slice the tenderloins and arrange on a platter. Top with the mustard fruit (if desired), the arugula and drizzle with the olive oil.
I paired this with a batch of grilled Brussels Sprouts and a bottle of Flying Solo Grenache-Syrah.
If you are ever in or passing through Cleveland, be sure to stop in to either Lola, Lolita or one of the B-Spot Burgers locations. You will not be disappointed!
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