The Chefs' Table Series TV Show
How to Make Honey Brined Pork Tenderloin from Chef Brendan Pelley of Zebra’s Bistro & Wine Bar
Brendan Pelley, executive chef of Zebra’s Bistro and Wine Bar, located in Medfield, MA explains to the audience and co-host Joe Murphy of The Chefs’ Table Series how to make Honey Brined Pork Tenderloin with brown butter spaetzle, Brussels sprouts, poached apples & apple cider demi glacé. Chef Brendan explains clearly how all the ingredients blend together to create a delicious, flavorful dish. Both Brendan and Joe share some very helpful hints that you will find useful. The show was filmed at the Mother Brook Arts & Community Center in Dedham, MA. Scroll to the bottom for recipe.
Wine Pairing: Co-Host Carol O’Connor visits wine sommelier and general manager Miguel Escobar of One Bistro in Norwood to ask for his wine recommendation for the honey brined pork tenderloin. Miguel chooses a Six Vineyards Willamette Valley 2011, a Pinot Noir. Carol and Miguel taste the wine, Miguel explain why this particular pairs well with the ingredients in the pork tenderloin.
Restaurant Interview: Carol and the crew take a ride to Medfield, MA to visit Chef Brendan Pelley at Zebra’s Bistro & Wine Bar to discuss the decor which is calm, farm-table, who named the restaurant, and how Brendan became involved with the culinary arts.
1 1/2 C flour
1 t. kosher salt
3/4 C milk
2 ea. Eggs
1/4 C crème fraiche
Mix together all of the ingredients in a steel bowl with a whisk
Pass through a perforated hotel pan into simmering salted water
When the spaetzle floats scoop out with spider strainer or a slotted spoon
Shock spaetzle in an ice bath
Strain and drizzle lightly with blended oil
To reheat, melt butter in a pan until it turns nutty golden brown. Add spaetzle to the pan and season. Let the spaetzle crisp in the butter on all sides.
1 Qt water
1/4 C kosher salt
2 T. honey
3 bay leaves
4 ea garlic cloves smashed
2 t. black peppercorn
1 lg rosemary sprig
1/4 BU thyme
¼ Bu parsley
Boil 1 minute
Let sit overnight
Brine pork 12 to 18 hours
Rinse with cold water
Tagged Brendan Pelley, Carol O'Connor, Chefs Table Foundation, cooking show, Dedham, educational, executive chef, fried sage, Honey Brined Pork Tenderloin, Joe Murphy, Massachusetts, Medfield, Miguel Escobar, Mother Brook Arts & Community Center, One Bistro, Pinot Noir, recipe, Restaurant Interview, Six Vineyards Willamette Valley 2011, The Chefs' Table Series TV Show, wine, wine pairing, wine pairing with food, Zebra's Bistro and Wine Bar