Stacy Newgent
Shellacked Hoosier Pork Tenderloin with Pulled Pork Spring Rolls, Midwestern Corn Succotash & Farmslaw
magnify Click image to view more.

Shellacked Hoosier Pork Tenderloin with Pulled Pork Spring Rolls, Midwestern Corn Succotash & Farmslaw

Daniel Orr, FARMBloomington, Bloomington, Indiana / April 2011

For 4 servings (requires advance preparation)

Shellacked pork tenderloin:
• 1 stalk lemongrass, tough top and bottom trimmed, halved, and thinly sliced
• 2 cloves garlic
• 2 slices ginger, unpeeled
• 1 shallot, roughly chopped
• 1 jalapeño, roughly chopped
• 1/2 cup granulated sugar
• 1/4 cup fish sauce
• 1 1/2 to 2 lbs. pork tenderloin

  1. Place lemongrass, garlic, and ginger in the bowl of a processor; pulse until coarsely ground; add shallot and jalapeño; process until finely ground; place in a bowl; reserve.

  2. Place sugar in heavy-bottomed saucepan set over medium-high heat; cook, shaking pan frequently, until melted and evenly amber colored (about 5 minutes); stir in lemongrass mixture; cook, stirring, 1 minute; add fish sauce; bring to a boil; reduce heat to medium; simmer 30 seconds; remove from heat; cool.

  3. Place marinade and pork in a container; coat pork with marinade; cover; refrigerate overnight.

Pulled pork spring rolls:
• 2 lbs. pork shoulder
• 12 oz. BBC Bourbon Barrel Pale Ale beer
• 2 cups FARM Big Belly BBQ Sauce (see note below)
• 1/4 cup apple cider vinegar
• 2 jalapeños, minced
• salt
• black pepper, freshly ground
• 1 cup cilantro, roughly chopped
• 8 lg. egg roll wrappers

  1. Place pork and beer in lg. crockpot; cover; cook on low until tender and pork shreds easily (6 to 7 hours).

  2. Stir in barbecue sauce, vinegar, and jalapeños; season; remove lid; cook until juices have reduced and sauce coats meat; place in large container; cool; cover with plastic wrap; refrigerate until chilled through.

  3. Remove meat from refrigerator; stir in cilantro; place wrappers on clean work surface; place a little meat along edge of each roll; fold over top and bottom; roll up into a cylinder, starting at meat end; brush edge with a little water; press to seal; reserve; reserve remaining meat for another use.

Corn succotash:
• 2 cups fresh lima beans
• 4 cups fresh corn kernels
• 1/4 cup heavy cream
• 3 Tbsps. unsalted butter
• salt
• black pepper, freshly ground
• 1/4 cup mixed fresh herbs, roughly chopped
• 1/2 Tbsp. lemon zest
• bacon, cooked until crisp and crumbled

  1. Bring a pot of salted water to a boil; add lima beans; cook until almost tender (about 8 minutes); drain in a colander; place in a bowl; add corn, heavy cream, and butter; season; mix well.

  2. Place succotash in large sauté pan set over low heat; cook, stirring frequently, until corn is tender and cooked through (7 to 10 minutes); stir in herbs and zest; add bacon; reserve (keep warm).

• 1/2 cup cider vinegar
• 1/4 cup honey
• 1/4 cup olive oil
• 1 lemon, juiced
• 1/2 jalapeño, minced
• 1 tsp. Mellow Yellow Spice Blend (see note below)
• 1 tsp. New Regime Spice Blend (see note below)
• 1 tsp. Aux Poivres (see note below)
• salt
• black pepper, freshly ground
• 1 head savoy cabbage, cut into chiffonade
• 1 red onion, minced
• 2 lg. carrots, cut into thin strips
• 1/2 cup cilantro, roughly chopped, plus more for garnishing
• canola oil (for frying)
• sour cream (for serving)
• 4 limes, cut into quarters (for serving)

  1. Whisk vinegar, honey, olive oil, juice, jalapeño, and spice blends in large bowl; season; add cabbage, onion, carrots, and cilantro; toss to coat; cover with plastic wrap; refrigerate overnight.

  2. Remove tenderloin from marinade, removing any excess marinade; reserve; place marinade in a saucepan set over medium-high heat; cook until reduced to glaze consistency; remove from heat; strain through fine chinois; discard solids; reserve glaze (keep warm).

  3. Heat grill to high.

  4. Grill tenderloin to desired doneness; just before finishing, place meat on cooler side of grill; brush with glaze; grill until meat looks glazed; remove from grill; place on cutting board; let stand 15 minutes; slice on bias; reserve (keep warm).

  5. Heat canola oil in deep fryer to 375°F.

  6. Fry reserved pulled pork spring rolls until brown and crispy; remove with a spider; place on paper towels to drain; reserve (keep warm).

  7. To serve, divide tenderloin among serving plates; cut spring rolls on the bias; place 2 spring rolls on each plate next to meat so halves rest on one another; drizzle remaining reduced marinade over tenderloin; spoon some succotash to one side of meat; spoon some slaw next to succotash; garnish with sour cream, cilantro, and lime wedges.

What to drink: BBC Kentucky Bourbon Barrel stout Chef's Note: FARM Big Belly BBQ Sauce, Mellow Yellow Spice Blend, New Regime Spice Blend, and Aux Poivre are available online at