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The Chefs' Table Series TV Show

How to Make Honey Brined Pork Tenderloin from Chef Brendan Pelley of Zebra’s Bistro & Wine Bar

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.

Spaetzle 

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.

Pork brine

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

Dissolve salt

Cool

Let sit overnight

Brine pork 12 to 18 hours

Rinse with cold water

Pat dry

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