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Smoked Pork Tenderloin with Roasted Iowa Corn Wrap Recipe

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Smoked Pork Tenderloin with Roasted Iowa Corn Wrap
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Ingredients
40
Count
Nutrition
1824
Calories
Total time
265
Minutes
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Ingredients:

Directions:

  1. Combine pulled pork, corn, and peppers in saute pan on medium heat. Stir and saute until mixture binds together. Season with salt and pepper. Lay wonton wrapper flat, spread ? of the pulled pork mixture thinly to 1/4-inch from the edges. Place ? of a smoked pork loin in center of wrap. Fold edges in and roll. Repeat 3 times. Reserve until ready to cook.
  2. Render bacon in a pan. Caramelize onions with bacon. Once bacon is crisp, add beans and water. Let simmer until tender.
  3. Preheat a pot of oil or a fryer to 360 degrees F.
  4. Deep fry wrap until crisp and warm throughout. Remove and drain on paper towels. Cut on bias.
  5. To plate: Place mashed potatoes on center of plate, position the sliced wrap standing on end in the potatoes, and encircle the entree with beans and sauce.
  6. Preheat the oven to 250 degrees F.
  7. Trim the pork butt of excess fat. Score the pork butt by cutting a criss-cross pattern 1/4-inch into the meat. Rub the barbecue spice into the pork. Place the pork into a roasting pan fitted with a rack and cover with foil or a lid. Cook to an internal temperature of 150 degrees F.
  8. Remove from the oven and allow to cool. Once cool, shred by hand, removing bone and any excess fat.
  9. Combine salt, sugar, apple juice, pepper, cinnamon, clove, and thyme and stir to dissolve salt and sugar. Add pork and brine, refrigerated, for 6 hours. Remove from the brine and dry on a rack over a sheet pan for 1 hour, in the refrigerator.
  10. Prepare a stovetop smoker with apple wood chips. Smoke pork until cooked through.
  11. In a heavy-bottomed saucepan, render the bacon until golden brown. Add the onions and cook until caramelized. Add the ancho peppers and the brown sugar and cook until the mixture begins to bubble. Remove the pan from the heat and carefully add the bourbon. Return to the heat and cook until the mixture is reduced to a syrup. Add the black pepper and the veal jus and simmer until desired flavor. Strain.
  12. In a large stockpot, add the oil and heat. Add the onions, carrots, and celery and cook until caramelized. Add veal stock, veal bones, bay leaf, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer and cook for at least 2 1/2 hours, skimming off any fat or foam as necessary. Combine the cornstarch and water in a small bowl to make a slurry. Add to the jus and bring to a boil to thicken.
  13. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1824.11 Kcal (7637 kJ)
Calories from fat 341.4 Kcal
% Daily Value*
Total Fat 37.93g 58%
Cholesterol 408.34mg 136%
Sodium 31277.03mg 1303%
Potassium 3335.17mg 71%
Total Carbs 204.85g 68%
Sugars 159.4g 638%
Dietary Fiber 13.79g 55%
Protein 137.63g 275%
Vitamin C 194.5mg 324%
Vitamin A 0.7mg 23%
Iron 33.6mg 187%
Calcium 368.9mg 37%
Amount Per 100 g
Calories 81.24 Kcal (340 kJ)
Calories from fat 15.2 Kcal
% Daily Value*
Total Fat 1.69g 58%
Cholesterol 18.19mg 136%
Sodium 1392.95mg 1303%
Potassium 148.53mg 71%
Total Carbs 9.12g 68%
Sugars 7.1g 638%
Dietary Fiber 0.61g 55%
Protein 6.13g 275%
Vitamin C 8.7mg 324%
Iron 1.5mg 187%
Calcium 16.4mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.8
    Points
  • 43
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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