Top Chef Spiced Pork

with Sweet Red Onions & Black Beans

50 MIN

4 Servings

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From the Test Kitchen

Tonight’s dinner is adapted from the winning dish seen in Bravo’s Top Chef Season 14 finale. The original recipe was created by this season's winner, Brooke Williamson—Co-Executive Chef and Co-Owner of Hudson House, Playa Provisions, The Tripel and Da Kikokiko in Los Angeles. Our take features red onions two ways: roasted for a deliciously tender side, and caramelized for a sweet addition to the black beans. The centerpiece of roasted pork gets mild heat and fruity tang from guajillo chile powder. Many thanks to Bravo’s Top Chef and Brooke Williamson for the chance to share this incredible dish!

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Nutrition

PER SERVING
Calories

790 Cals (est.)

fresh

ingredients

1 Pork Roast
2½ cups Black Beans
4 cloves Garlic
2 Red Onions
1 large bunch Cilantro
2 Tbsps Butter
2 Tbsps Honey
2 Tbsps Light Brown Sugar
¼ cup Apple Cider Vinegar
1 Tbsp Roast Pork Spice Blend (Ground Guajillo Chile, Ground Cumin, Garlic Powder, Ground Coriander & Ground Chipotle Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel 1 onion and halve lengthwise; cut crosswise into 1-inch-thick pieces. Peel and small dice the remaining onion. Peel and roughly chop the garlic. Drain and rinse the beans. Finely chop the cilantro leaves and stems.

2 Sear the pork:

Line a sheet pan with aluminum foil. Pat the pork dry with paper towels. Season on all sides with salt, pepper and the spice blend. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to 1 side of the prepared sheet pan.

3 Roast the pork & sliced onion:

Place the sliced onion in a medium bowl. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Transfer to the other side of the prepared sheet pan. Roast 26 to 28 minutes, or until the onion is tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes. Drizzle the roasted onion with half the vinegar. Carefully stir to combine. Season with salt and pepper to taste.

4 Caramelize the diced onion:

While the pork and onion roast, in a small pot, heat the butter on medium-high until melted. Add the diced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the brown sugar and ½ cup of water. Cook, stirring occasionally, 11 to 13 minutes, or until thickened and saucy. Turn off the heat; season with salt and pepper to taste.

5 Cook the beans:

While the onion caramelizes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the beans begin to break down. Add the honey, remaining vinegar and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 7 to 8 minutes, or the liquid has reduced in volume by about ¾. Turn off the heat; season with salt and pepper to taste.

6 Finish & serve your dish:

To the pan of cooked beans, add the caramelized onion and ¼ of the cilantro. Stir to thoroughly combine; season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the finished beans, sliced pork and roasted onion among 4 dishes. Drizzle with olive oil. Garnish with the remaining cilantro. Enjoy!