Darnell Ferguson’s Pork Tenderloin | Worst Cooks in America | Food Network

Darnell dresses up pork tenderloin with garlic, herbs and a sweet, sticky cola and currant sauce!
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Fresh out of the viral oven is a new batch of kitchen chaos, food fumbles and culinary confusion as chefs Anne Burrell and Darnell “Superchef” Ferguson welcome 12 technically savvy but culinary challenged recruits to boot camp! They may be all the buzz on social media, but nothing about their kitchen skills are trending. The challenges are more outrageous than ever with games inspired by the latest social media trends and viral moments like Poke-Bowl-Go, Cake or Fake and Ice-Bucket Trivia. Anne and Darnell will have eight weeks to transform them from kitchen zeroes to culinary heroes, and the last recruit standing will walk away with a $25,000 prize while their mentor wins ultimate bragging rights.

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Pork Tenderloin with Tarragon Yorkshire Pudding and Glazed Carrots
RECIPE COURTESY OF DARNELL FERGUSON
Level: Intermediate
Total: 1 hr 30 min
Active: 1 hr 10 min
Yield: 6 servings

Ingredients

Roast:

1 pork tenderloin
3/4 tablespoon minced rosemary
3/4 tablespoon minced thyme
4 cloves garlic, minced
Pinch kosher salt and fresh cracked black pepper
Drizzle of olive oil, for rub
Canola oil, for skillet

Sauce:

1 cup cola, such as Dr. Pepper
1/2 cup brown sugar
1 cup beef stock
5 tablespoons steak sauce
1/4 cup Worcestershire
1/2 cup dried currants
2 tablespoons cornstarch
2 teaspoons water
Kosher salt and fresh cracked black pepper

Yorkshire Pudding:

Cooking spray
Canola oil, to coat pan
8 ounces all-purpose flour, sifted
4 large eggs
1 1/3 cup milk
1 teaspoon kosher salt
1/4 cup tarragon, minced

Carrots:

6 large rainbow carrots, not peeled
1 orange, zested and juiced
5 cloves garlic, chopped
1/4 cup harissa
2 tablespoons molasses

Directions

Special equipment: 6-cup muffin tin

Preheat the oven to 450 degrees F.

For the roast: Rub pork with the rosemary, thyme, garlic, salt, pepper and olive oil. Coat a cast-iron skillet with canola oil over high heat and sear the pork on all sides to get nice crust, about 8 minutes. Place the pork on a wire rack-lined sheet pan and cook to 145 degrees F, about 15 minutes.

For the sauce: Remove the pork to rest and add the drippings back to the cast-iron skillet over medium heat. Deglaze with the soda and let reduce by half, about 5 minutes. Add the brown sugar, beef stock, steak sauce, Worcestershire and currants. Make a slurry with the cornstarch and water in a little bowl and whisk into the sauce to reduce and thicken until it can coat the back of a spoon.

For the Yorkshire pudding: Add to a sprayed muffin tin a little canola oil to coat the bottom of each cup and place in the oven to preheat. Whisk the flour, eggs, milk, salt and tarragon together in a bowl. Fill the muffin tins 3/4 of the way up and bake your puddings until puffed and golden, about 20 minutes.

For the carrots: Blanch the carrots in boiling water until a bit tender, about 8 minutes, then plunge into an ice bath. Then drain and dry off. Add to a bowl the orange zest and juice, garlic, harissa and molasses. Toss the carrots with 3/4 of the glaze in the bowl and then place on sheet pan with a little water. Roast in oven until a bit browned, about 30 minutes. Toss with the remaining glaze.

Slice the pork and serve with the sauce, carrots and Yorkshire puddings.

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Darnell Ferguson’s Pork Tenderloin | Worst Cooks in America | Food Network


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