Ok.....so one more leftover to share from the NR Bird dinners!
My wife wanted me to make her some chicken bone broth, so I took all the bones from the 2 birds (saved them all from dinner) and then I put them under the convection broiler for 15 mins to get them all toasty and such, then they went into a pan and got covered with bottled water then a light boil for 12 hours then strained with a super fine screen.
I thought she wanted to sip on it and such as it is crazy good like that but after a full day of doing stakeholder interviews for a project I come home to find this prepared!
So the 3 Tbs of "Pork Au Jus" shown on the plate was what she used the bone broth for.....
So she marinated a couple of pork tenderloin in a Gordon Ramsey brine recipe out of his Hells Kitchen book, it had juniper berries and all kinds of stuff like that.
Next, she also made up some apple butter which is basically caramelized apples with spices....she used some bourbon maple syrup in them while caramelizing them and then pureed them once nice a soft.....
The Au Jus is super easy and was based on GR's with some mods, a couple Tbs of butter in with some tenderloin pieces to get a nice sear and to start to brown the butter, then a whole diced mid size sweet onion. Sautee till golden, then in goes a 1/2 of white wine to deglaze and to burn out the alcohol quick, then 3 cups of roasted chicken bone broth.....This is goes with a mid boil till it has reduced about to only a 1/3-1/2 cup then the pork pieces are taken out and it is seasoned with Salt/Pepper and a splash of sugar (HOLY SMOKES this is pure $$$$$$).
Once plated and ready to eat the Au Jus is just poured over the IT 150 pork tenderloin and apple butter....it is magical with the pan roasted roots and garlic mash GR Yukon gold mash!
We WILL be doing this again, but next time the TL will be smoked at 275 till IT 145...