Chapa Pork Tenderloin with Orange Confit and Burnt Sugar

Chapa is an Argentinian technique of cooking food on a big cast iron surface over open wood fires. But all you need is a good cast iron skillet that’s nice and hot (really hot!) so that the meat chars. When the salt- and sugar-crusted pork hits the dry pan, the orange confit sears into the flesh. Using the confit technique on orange peels mellows them out. Use the extra in desserts and cocktails, and even thinly sliced in salads.

Serves 4 to 6

Ingredients

• 2 pork tenderloins, about 1 pound (450 g) each, silverskin removed
• 2 tablespoons (30 mL) fresh thyme leaves
• 1 1/2 teaspoons (7.5 mL) kosher salt, or to taste
• 3 tablespoons (45 mL) light brown sugar
• 6 pieces orange confit, about 2 inches (5 cm) long
• 4 tablespoons (60 mL) oil from the confit, divided
• Fleur de sel, to finish
• Pomegranate salsa
• Orange Confit

Directions

1. Place the tenderloins on individual pieces of plastic wrap large enough to wrap the tenderloin. Sprinkle with the thyme and the salt, and then the brown sugar, and pat it down firmly with your hand.
2. Tear or cut the orange confit into 1/2-inch (1 cm) pieces, and scatter over the meat. Drizzle with the oil from the confit. Tightly wrap the tenderloin with the plastic wrap so that the ingredients will “bond” with the meat. Refrigerate for 1 hour.
3. Have your oven fat set to the highest setting. You’ll be cooking with hot sugar, so take extra caution. Do not get any of the burnt sugar on your hands.
4. Remove the pork from the fridge and unwrap. Heat a large cast iron skillet over medium heat until a drop of water sizzles on the surface. Add about a tablespoon (15 mL) of confit oil to pan. Lift each pork tenderloin with the orange confit slices on it, and place it orange and brown sugar side down onto the hot surface. Cook without moving for 3 minutes. If the sugar begins to smoke, remove the pan from the heat for a few moments until the smoke subsides. Return the pan to a lower heat.
5. When the sugar on the tenderloin becomes quite dark, turn over the tenderloins. Sear on all sides, cooking the pork for about 10 minutes in total, or until done to your preference. For a nice juicy tenderloin that’s a little pink in the middle, the internal temperature will measure 130°F (54°C). (If you want a more well-done tenderloin, preheat the oven to 350°F/180°C before searing. Finish the pork in the oven until the internal temperature reaches up to 160°F/71°C.)
6. Transfer the meat to a carving board, and allow to rest, tented loosely with aluminum foil, for 5 minutes. Slice and sprinkle with fleur de sel. Serve with pomegranate salsa.