1] Bring a pot of salted water to a boil. Add the beans and cook to desired doneness. Remove beans from the pot and place in an ice water bath to cool. Drain in a colander and transfer to a covered storage container. Label, date and refrigerate for future service. CCP: Refrigerate at 5°C, or below.
2] Remove any silver skin and fat from the pork tenderloin. Place the grape juice, red wine vinegar, rosemary, cloves, granulated onion and garlic, and black pepper in a 6″ full hotel pan. Add salt to taste. Whisk until blended. Place the tenderloins in the marinade. Cover the pan. Refrigerate for at least 24 hours and up to 3 days. CCP: Refrigerate at 5°C, or below. Turn the pork once or twice daily.
3] Remove the tenderloin from the marinade. Allow to drain. Slice into 90 g portions. Place in a clean hotel pan. Cover with film wrap and refrigerate until needed. CCP: Refrigerate at 5°C, or below.
4] Place 1 qt. of the marinade in a nonstick sauce pan. Bring to a boil. Reduce by half. Add the pork gravy to the marinade. Bring to a boil. Simmer 2-3 minutes. Allow to cool. Place in a nonreactive storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 5°C, or below.
To prepare à la carte:
1] Place 5 ml of pomace oil in a heated, nonstick sauté pan. Place 2 pork tenderloin medallions in the pan, sliced-side down. Sear and brown on both sides. Place the pork on a metal baking pan. Place in a 176°C convection oven. Cook to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 62°C, held for a minimum of 15 seconds.
2] Place 5 ml of pomace oil in a heated, nonstick sauté pan. When the oil begins to smoke, add 3 oz. of green beans. Toss pan over medium-high heat. Season to taste with salt and pepper. Cook until lightly charred and just warmed through.
3] Place 120 g of Vina Dosh on the front side of a serving plate. Place the green beans at the top of the plate. Place the pork on top of the Vina Dosh and ladle with 4 ml of warmed gravy over each pork medallion.
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