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PRESENTED BY 360 The Restaurant at the CN Tower

This dish feels like the entire Fall harvest on a plate.  Deliciously caramelized Brussels sprouts pair beautifully with a rich and creamy puree of chestnut and potato.  Meanwhile,  the addition of chorizo and cardamom adds a dash of the exotic to a classic pork tenderloin and cabbage pairing.

INGREDIENTS

INGREDIENTS

1pc whole pork tenderloin

½ lb Brussels sprouts

½ cup chestnut puree

¼ cup crumbled & sautéed chorizo (removed from casing)

½ cup braised red cabbage

¼ cup orange cardamom jus

CARAMELIZED BRUSSELS SPROUTS INGREDIENTS

1/2 lb Brussels sprouts, halved and blanched

1 tbsp Maple syrup

1 tbsp Butter

ORANGE CARDAMOM JUS INGREDIENTS

1 pc shallot, julienned

½ oz butter

2 pc orange, juice of

1pc cardamom, green, cracked

5 ml red wine

1 cup veal jus

salt and pepper to taste

BRAISED RED CABBAGE INGREDIENTS

1/2 lb red cabbage, finely shredded

1 oz onion, red, julienned

1 oz red wine

2 tbsp orange juice

4 tbsp apple cider

2 tbsp cider vinegar

1 tbsp brown sugar

½ cup chicken stock

1/2 oz shredded apple

1 tbsp parsley, chopped

1 tbsp thyme, chopped

1 tbsp orange zest

2 tbsp oil, vegetable

1 tbsp butter

salt and pepper to taste

CHESTNUT & POTATO PUREE INGREDIENTS

2 oz Yukon Gold potatoes, peeled, cooked and riced (warm)

1 tbsp butter

1/2 cup chestnuts, roasted and peeled

30ml 35% cream

salt and pepper to taste

METHOD

CABBAGE:  

  1. Heat the oil and butter over medium heat and add cabbage and onions. Cook for several minutes.
  2. Deglaze with red wine. Reduce liquid by half.
  3. Add cider, orange juice, vinegar, brown sugar, stock, and apple. Check seasoning.
  4. Bring to boil covered and let cook on simmer for 15 min.
  5. Remove cover and cook until the cabbage is soft and most of the liquid is cooked out.
  6. Finish with thyme, parsley and orange zest.
  7. Adjust seasoning

SPROUTS:

  1. Saute Brussels sprouts in butter over high heat
  2. Add maple syrup and saute until Brussels sprouts have caramelized
  3. Season with salt and pepper

CHESTNUT & POTATO PUREE:

  1. Melt butter and heat cream over medium heat. Add chestnuts, salt and pepper and simmer for 10-15 until chestnuts have softened.
  2. Puree chestnuts in blender, adding enough cooking liquid to let them puree
  3. Combine puree with riced potatoes. Adjust consistency with additional cooking liquid and adjust seasoning with salt and pepper.

JUS:

  1. Sweat shallot in butter over medium heat until softened
  2. Add cardamom and sweat a few more minutes
  3. Deglaze with orange juice and reduce by ¾
  4. Add red wine and reduce by ¾
  5. Add jus, bring to boil and reduce by 1/3 or until proper consistency achieved.

TENDERLOIN:

  1. Trim off the silverskin, season and then sear in a hot pan with some oil (or a cast iron skillet)
  2. Then place it in a hot oven at 400’F for approx 10-12 minutes or until an internal temp of 140’F is achieved.
  3. Then take it out of the oven to rest for 10 minutes to allow the juices to settle and then carve and enjoy!
John Morris, Executive Chef

Chef John Morris was born in Bathgate, Scotland, and raised in Ontario, Canada. During his professional career of over 20 years, John has been a part of four CAA Four Diamond award-winning culinary teams, including Canadian Pacific hotels Lodge at Kananaskis in Alberta and Perspectives Restaurant and the Brookstreet Hotel in Ottawa.

After a culinary stage in Bermuda with renowned Chef Steven Gugelmeier, John joined the team at Caesars Hotel and Casino in Windsor, Ontario with Chef Raymond Taylor. He was Executive Sous Chef for Marriott Hotels International in Ottawa prior to joining famed Chef Michael Blackie at the National Arts Centre of Canada (NAC) in 2009 as Executive Sous Chef, subsequently appointed to Executive Chef in 2012.

John joined the CN Tower culinary team as Executive Chef in February 2016.

He is proud of his many achievements to date which include an individual Gold Medal at Toronto’s Escoffier Society Culinary Salon (2009), NAC’s silver medal win at the Gold Medal Plates competition (Ottawa region, 2009); and bronze medal Gold Medal Plates competition (Ottawa, 2014).

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