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Paris Cookbook Fair: Pulled Pork with BBQ Sauce

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Paris Cookbook Fair 2013

Bonjour! Sending out a quick post from the Paris Cookbook Fair, Festival du Livre Culinaire from Le Carosel du Louvre. There are so many amazing, beautiful books from all over the world – France, the UK, South America, Israel, New Zealand — all over! I was thrilled to be asked to do a cooking demonstration. Of course, I knew I wanted to share my style of cooking, a blend of French and Southern — but with an extra special nod towards my Southern roots. So, I put it out on Twitter to ask folks what I should make…..

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Fried Chicken at the Louvre?

You will laugh at the reply from the Twitterverse!

chicken tweet copy

So, I didn’t. The last thing I want is an international incident over Fried Chicken. Although I am convinced that if the Mona Lisa could taste my fried chicken she’d have a full blown grin instead of her quirky little smile.

Southern Living saw the conversation and decided they had to write about it on their Daily South blog — “No, Virginia, You Can’t Fry in the Louvre.” Funny, right!?

Instead, I chose to make Pulled Pork Tenderloin with Georgia BBQ Sauce paired with Heirloom Stoneground Grits and Greens topped with Cole Slaw in a Mustard Vinaigrette. I actually brought My Southern Pantry® grits from home. I’m delighted to say that everyone loved it. It was a real blast.

I’m off to go see some beautiful food photography from the award-winning, international photographer Nancy Bundt. She’s absolutely phenomenal. I love her work. Later tonight, two people very important to me, Lisa Ekus and Anne Willan are receiving Gourmand Awards. More soon!

Bon Appétit Y’all!

VA

Pulled Pork Tenderloin with Georgia Barbecue Sauce

Author: Virginia Willis

Ingredients

  • 1/2 cup 1 stick unsalted butter
  • 1 small very finely chopped onion
  • 2 1/2 cups ketchup
  • 2 cups white vinegar
  • 1/2 cup Worcestershire sauce
  • 1/4 cupDijon mustard
  • 2 tablespoons firmly packed brown sugar
  • Juice of 2 lemons about 1/4 cup
  • 1 tablespoon canola oil
  • 1 1-pound pork tenderloin
  • Coarse salt and freshly ground black pepper

Instructions

  • Heat the butter in a medium saucepan over medium heat. Add onions and simmer until soft and melted, 5 to 7 minutes. Add the ketchup, vinegar, Worcestershire sauce, mustard, brown sugar, lemon juice, and pepper. Bring to a boil, reduce heat to simmer, and cook until flavors have smoothed and mellowed, about 10 minutes.
  • Preheat the oven to 350°F. Line a baking sheet with heavy-duty aluminum foil.
  • Meanwhile, to prepare the pork, trim off the fat and silver skin: insert the tip of a sharp boning knife just under the silver skin about 1/2 inch from the edge of the meat where the silver skin begins. Keep the knife closer to the membrane than the meat, and pulling up slightly with the knife, slide the knife along the length of the meat to remove a strip of the membrane. Repeat until no silver skin remains. Season the pork with salt and pepper.
  • To sear the pork, in a large skillet, heat the oil over medium-high heat until shimmering. Sear the tenderloin until well browned on all sides, 5 to 7 minutes.
  • Remove from the heat and place lengthwise on the prepared baking sheet. Top with about 1 cup of the barbecue sauce and roll to fully coat. Fold the foil over the top of the meat and pinch the ends of the foil to seal well. Bake until very tender, 30 to 45 minutes.
  • Remove from the oven and transfer the pork to a large bowl. Discard the cooking juices remaining in the foil. Using 2 forks, shred the pork tenderloin into strips. Add barbecue sauce to taste, about 1 cup. Taste and adjust for seasoning with salt and pepper. Serve on the split buns with the remaining 1/4 cup of sauce on the side.

Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, virginiawillis.com. Thanks so much.

Copyright © 2013 Virginia Willis Culinary Enterprises, Inc.

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

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