An upcoming dinner in NoMI Kitchen on December 6 to benefit the James Beard Foundation. NoMI is offering a special prix fixe menu for the evening at $150 with all proceeds going to the foundation.
800 N. Michigan Avenue
(on the 7th floor of the Park Hyatt Chicago)
Berkshire Pork Loin Noisette
1 pork tenderloin (2 to 2.5 pounds)
1 acorn squash
1 apple (Braeburn if possible)
12 halved black walnuts
1 bunch Rainbow Swiss chard
1 cup Whole milk
1 cup + a bit more Heavy whipping cream
2 Fresh Bay Leaves
1 tbsp Juniper Berries
1 tbsp Honey
1 tbsp Champagne Vinegar
Pinch of sugar
- Clean the pork tenderloin the day before, marinate the meat with 1 cup heavy whipping cream and 1 cup milk, honey, fresh bay leaves, juniper berries in the refrigerator overnight.
-Preheat oven to 375.
- Prepare the acorn squash, cut into large wedges. Rub with olive oil, salt & pepper and roast it in an oven at 375 degrees until the squash is tender, using a tip of a knife to test doneness. Appx 15 min.
- Cut the apple in wedges, remove the core and sauté the slices in a hot pan with butter, salt, pepper and little sugar to caramelize them, keeping the centers firm. Appx 5 min. Remove them from the heat when ready.
- Roast the walnut halves until they are dried and fragrant – in a 375 degree oven.
-Clean the Swiss chard, cut the center in large bias cut and chiffonade the leaves, wilt the rainbow chard for 3 minutes, keeping the color of the vegetable; remove from heat and add the roasted walnuts to the Swiss chard.
- Remove the tenderloin from the marinade and sear it in a hot pan to brown all sides, 1-2 minutes per side, finish cooking in the 375 degree oven until it’s medium to the center, 30-45 minutes. Let the tenderloin rest for 5 minutes before cutting.
- Start setting up the acorn squash and apple in ½ moon in your plate, in the center of the plate, set up your Swiss chard/walnuts wilted fricassee, cut your rested pork tenderloin in “noisette” 2 x 1” cut long and set up on the top of the Swiss chard.
- From the pan you cook the pork tenderloin, deglaze with a table spoon of champagne vinegar, add some heavy whipping cream and butter to finish the sauce, dress the plate with a couple of soup spoons of the jus.