By Protein
Southern Pork Benedict Recipe
Ingredients
- 4 ea. Cajun-Seasoned Pork Fillets (Sub-Recipe)
- 1 ea. Large Biscuit, Split
- 2 ea. Eggs, Soft Poached
- 4 oz. Collard Slaw (Sub-Recipe)
- 2 oz. Fire Roasted Tomato Hollandaise (Sub-Recipe)
- 1 pinch Fresh Tarragon, Diced (garnish)
Cajun-seasoned, charred pork fillets and tender poached eggs served on a split southern-style biscuit with tangy collard slaw and a hefty drizzle of fire roasted tomato hollandaise.
Directions
- Cook biscuit according to manufacturer's instructions, hold warm.
- Poach eggs in a pot of simmering water to desired doneness.
- Split biscuit open and place both halves open side-up on service plate.
- Top each biscuit half with slaw, two cooked pork filets, and one poached egg.
- Drizzle hollandaise over eggs, add a sprinkle of diced fresh tarragon. Serve immediately.
Cajun-Seasoned Pork Fillets
Ingredients
- 1 ea. ibp Trusted Excellence® Supreme Trim® Boneless Strap-Off Pork Loin
- 1 tsp. Cajun Seasing
Directions
- Using a scale and a slicing knife, cut four 2-3 oz. pork fillets from the boneless pork loin.
- Rub pork fillets well with Cajun seasoning and blacken on a flat top over medium heat. Hold warm for service.
Collard Slaw
Ingredients
- 1 bunch Fresh Collard Greens
- 1/4 cup Red Onion, sliced thin
- 2 tbsp. Honey
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Spicy Brown Mustard
- 1/4 cup Olive Oil
- 1 tsp. Salt
Directions
- Wash the collard greens thoroughly. Remove the stems and thinly slice the leaves.
- In a large bowl, whisk together the mustard, vinegar, honey, olive oil and salt
- Add the sliced collard greens and onion to the bowl with the dressing; toss until greens are well coated.
- Cover and allow to marinate for 30 minutes under refrigeration before using.
Fire Roasted Tomato Hollandaise
Ingredients
- 1/2 cup Canned Fire Roasted Tomato, drained
- 1/2 cup Dry White Wine
- 1/4 cup White Wine Vinegar
- 3 sprigs Tarragon
- 2 tbsp Shallot, minced
- 1/2 tsp. Cracked Black Pepper
- 2 ea. Egg Yolk
- 1 tsp.. Mustard
- 1 tsp. Salt
- 12 oz. Clarified Butter
Directions
- Pick leaves from tarragon, reserve stems and leaves for use in recipe. Set aside.
- Gently warm clarified butter until it becomes liquid. Set aside.
- In a small pot, combine wine, vinegar, tarragon stems, shallots and black pepper. Bring to a low simmer and reduce to 2 Tbsp. Strain into a small bowl through a fine mesh strainer, pressing press on the solids to extract all of the liquid. Set reduction aside.
- While making this wine reduction, prepare a double boiler: Fill a pot with about an inch of water and bring it to a simmer. Plan to use a metal bowl that doesn't touch the water and is slightly wider than the pot.
- In the metal bowl of the double boiler, combine the wine reduction, egg yolks, mustard and salt; place the bowl over the pot of double boiler and whisk until mixture thickens and is ribbony.
- Remove metal bowl from the heat and slowly drizzle clarified butter while whisking continuously to emulsify. Be careful not to add the butter too quickly or the sauce will break.
- Chop tarragon leaves and whisk into thickened sauce with drained fire roasted tomatoes to finish sauce. Hold warm for service.
- Chef's Tip: If the sauce is thin and runny, but not broken, the eggs were not cooked enough. To fix consistency, return to the double boiler, whisking vigorously until the sauce thickens.
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