Farm Fresh Recipe
Lund brings local flavors to historic downtown Staunton, Virginia.
Since Zynodoa’s opening two years ago, the restaurant has been
providing diners with fresh ingredients from Shenandoah farms and produce grown on the owners farm. As Zynodoa's website explains, “Zynodoa was an Indian
brave known for his strength, courage, and appreciation of our valley’s
bounty.” They continue to represent their namesake well.
Winter Savory Brined Pork Tenderloin with Warm Fingerling Potato Salad & Carrot Mustard Jus
Yield: 4 Hefty Servings
Brine: Be sure to make your brine at least one day ahead of time, so that it has
ample time to cool prior to brining the pork.
5 sprigs winter Savory
5 sprigs thyme
5 sprigs rosemary
1 c. honey
1 onion rough chopped
1 T. mustard seeds
5 black pepper corns
½ c. salt
6 c. water
2 pork tenderloins (about 1 lb. each) cleaned of any sinew
or silver skin
ingredients in a stockpot and bring to a boil. Transfer to a heat-proof bowl and chill to at least 36*F.
brine is thoroughly chilled, submerge the pork tenderloin completely. Store in the refrigerator for at least 4
hours prior to cooking.
fingerling potatoes, thoroughly scrubbed and sliced in half length-wise
1 T. butter
onion, finely julienned
prepared whole grain mustard
2 T. sherry
2 c. heavy
boiled eggs, peeled and passed through the small side of a box grater
fresh cracked pepper to taste
In a medium
pot, bring the potatoes to a boil in salted water. Simmer and cook just until a knife can be
inserted with ease. Remove the potatoes
and lay out on a sheet pan to cool.
In a large
sauté pan over medium heat melt the butter. Add the onions and cook until
translucent. Add the vinegar and cook
for one minute. Add the cream and reduce
by half, stirring often. Once the cream
is reduced, whisk in the whole grain mustard. Next, gently fold in the cooked potatoes and the grated eggs. Season to taste with salt and pepper. Feel free to adjust your flavor with more
mustard and vinegar if necessary.
1 T. olive oil
onion, roughly chopped
carrot, peeled and thinly sliced
2 T. apple
2 T. prepared
¼ t. grated
freshly ground black pepper to taste
In a medium
saucepan over medium heat, heat the oil and add the onions and carrots and
cook, stirring often, for three minutes. Add the vinegar and cook until dry. Add the stock, bring to a simmer and cook
until the vegetables are soft. Transfer
the contents to a blender or food processor, add the mustard, nutmeg, salt and
pepper and puree until smooth. Hold warm
To cook the pork:
Pre-heat the oven to 400*F
pork from the brine and place on a cooling rack to allow the excess brine to
you do not need to season the meat because the brine already did that for you.
medium-high heat in a heavy bottomed pan (preferably cast iron), heat 3T. of
grape-seed or salad oil. Add the pork
and sear on each side for about one and half minutes each or until golden
brown. Transfer the pan to the oven and
roast for about 12 minutes or until a meat thermometer reads 140* F. Allow the pork to rest for at least five
Spoon a ¼
of the potato salad slightly off–center of each plate. Thinly slice the pork and fan an equal amount
over the edge of the potato salad to make it center on each plate. Drizzle with mustard jus and enjoy.