Nifs Broiled Guinness Pork Tenderloin Recipes

Steps:

• Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
• Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
• Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.

Steps:

• Mix all ingredients together in a resealable bag and seal. Massage meat to ensure even distribution of marinade. Remove all air from the bag so all the meat is covered and you won't have to rotate the meat. An easy way to do this is to fill your sink with water, submerge the open bag in as far as you can without water getting into it. That will push all of the air out. Seal.
• Marinate in fridge for 2-6 hours.
• Place the oven rack in the middle of the oven and turn on broiler. Remove pork from the bag and let drip dry. Discard marinade. Set tenderloins on a baking sheet (I put them on nonstick tin foil) and put in oven. Cook for 6 minutes on each side. Turn oven off and let pork continue cooking until it registers 150°F Meat should be slightly pink in the middle. It should reach 160F by the end of rest time.
• Remove from oven, cover with tin foil and let rest for 10 minutes. Slice tenderloin into 1/2" to 1" medallions.

Steps:

• THE GLAZE: Put the Guinness, honey and sugar into a pan, and reduce by almost half to form a sweet, syrupy glaze, then allow to cool.
• Heat the oven to 200ºC/fan 180ºC/gas 6.
• Season the pork with pepper and salt, if you want, place on a baking tray, and roast for 20 minutes. Then turn the heat down to 160ºC/fan 140ºC/gas 3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tablespoons), cook for a further 40-50 minutes, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
• Remove the pork from the roasting tray and leave to rest.
• Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil. Simmer for a few minutes until you have a thick gravy.
• Carve the pork into thin slices and place on top of the colconnan (see Colconnan recipe #123663). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
• My Notes: I really don't think you could get any clearer instructions than Kevin Dundon's. Yet the recipe is far from prescriptive. And I just love his catering for varied tastes in his "Season the pork with pepper and salt, if you want" instruction! And the option of using "wine, Champagne or water". I'll be looking closely at any more of his recipes I come across.

Steps:

• To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
• Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
• Remove the pork from the roasting tray and leave to rest. Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil, simmer for a few mins until you have thick gravy. Carve pork into thin slices and place on top of the colcannon (see separate recipe). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.

Steps:

• In a large pot, bring enough water to cover the ribs to a gentle boil. Add salt, pepper, whole garlic cloves and bay leaves to the water. Meanwhile remove the silver skin from the back of the racks and cut rib racks in half. Add ribs to water. Boil for 30 minutes and strain.
• Preheat oven to 350°F.
• Cut rib racks into individual ribs and place in a baking pan lined with tin foil, for easier clean up. Sprinkle ribs with seasoning and toss. ***If you are using a salty seasoning, be careful not to use too much and don't use salt at the end. Cover with foil. Bake for 30 minutes.
• Meanwhile, place a wire rack on a cookie sheet. I lined the sheet with tin foil as well. Place ribs on the rack.
• Broil ribs until they are medium brown. In my oven, they are done after 4 minutes under a high broil setting. If you have time, you can turn them over and broil the other side. Sprinkle with freshly ground sea salt and pepper to taste. Do not add the salt if your seasoning is salty.
• Make sure you taste them! I added more of my dry rub seasoning at this point because they needed a bit more flavour.