(gentle guitar music) Hi, guys, my name is Evan Burkdoll.

I'm the chef owner of a few different spots in Fergus Falls.

TOAST, Union Avenue Bar & Eatery, and Falls Baking Company.

Today, I'm preparing a nice kinda fall comfort or holiday dish featuring espresso from Stumbeano's, also a neighbor to my bakery.

I got a pork tenderloin from Amor Pork that is also in Otter Tail County.

So, I'm gonna start with the rub for the pork, and then while I'm kinda doing that, I'm just gonna heat up my cast iron pan here 'cause we're gonna sear that.

I weighed out some ingredients here.

I've got about two tablespoons of espresso powder.

I've also got chili rub, smoked paprika.

Throwing that in.

I've got two tablespoons of brown sugar.

I just like it equal parts to the espresso.

And then I've got about a tablespoon and a half of salt, about half black pepper, and half garlic powder.

I'm just gonna go ahead and mix that up with my fingers.

That should be good.

And I'm gonna grab the pork tenderloin.

I'm just gonna bring it right over to my cutting board.

You can see this is starting to smoke already, which is good.

Here, I have clarified butter.

You can really use any sort of high temp cooking oil.

You go ahead and lay some down.

(butter sizzling) I'm gonna take our rub, and go ahead and just rub this in.

That stuff that kinda got all over the cutting board, just pick up your pork and just rub it all in.

So, it should look pretty heavily coated.

So, I'm just gonna move around that clarified butter.

I'm gonna go in with the pork.

(oil sizzles) We're gonna sear it.

(oil sizzling) So, it's been about a minute and a half.

I'm gonna go ahead and just rotate all the way over.

I like to do top and bottom first and then kinda try and get the sides a little bit.

Just move around that butter.

Let that go for about another minute, minute and a half.

Then I'm gonna do the sides, and then we're gonna put it into the oven.

(lively guitar music) Now that the pork's in the oven, we have cranberry walnut wheat bread, so what I'm gonna do is I'm gonna get a nice slice.

I'm gonna go right down the middle, and I'm gonna cut two slices.

What I'm gonna do is I'm gonna do a pan toast today.

You can do a regular toast or you could throw it in the oven.

So, similar to the pork, I'm gonna take my clarified butter.

Not gonna go as much.

You get a nice coat on that.

(butter sizzling) So, as my bread is toasting, over here, I've got some mashed sweet potatoes that I did.

Just gonna go ahead and heat those up.

This is gonna go almost be like the base of our toast.

These sweet potatoes, I just put butter, salt, and pepper in 'em.

I did a splash of maple syrup in here.

Go ahead and check this toast.

Looking nice.

I'm gonna go ahead and just remove this toast now.

I'm just gonna put it on my cutting board.

I'm gonna add a little bit more butter.

(butter sizzling) All right, now I'm gonna take the Brussels sprouts and do the inside down.

Almost like you're searing a steak or a chicken, any piece of meat.

I'm gonna let these go for a little bit.

(butter sizzling) All right, so I'm gonna go ahead and check my Brussels, make sure they're getting some nice color.

And they're looking really good.

We like that deep caramelization, so I'm gonna go ahead and just flip it.

Kinda check each one.

Just make sure there's some caramelization on there.

While those are finishing up, I'm gonna go ahead and just throw a little salt and pepper on 'em.

You can just throw it all over the pan 'cause we're gonna ship it all together with our tongs before it goes in the oven.

Go ahead and kill the heat.

Those look nice and caramelized.

I'm gonna go ahead and just give it a little shake, and I'm gonna go into the oven just until they're finished.

So, Brussels are going in the oven.

So, I pulled the pork out of the oven.

I'm just letting it rest a little bit longer.

As we're doing that, I'm going to assemble the toast.

I've got my sweet potato mash.

I'm gonna go ahead and just take that.

Make sure we go corner to corner.

Just a nice layer of sweet potato mash there.

(soft guitar music) I'm gonna go ahead and take the Brussels sprouts that just came out of the oven.

I'm just gonna nicely kind of place them around the plate.

I put a couple off the plate, so I'm gonna go ahead and slice the pork now.

I'm gonna go right down the middle 'cause I want nice big slices.

I'm gonna try and get six slices on there, so I'm gonna go a little thinner.

I'm gonna take these and I'm just gonna do a nice shingle across those.

So, to top that all off, you could do cranberries, or today because toast does have a little Scandinavian theme, we're gonna do lingonberries.

I like lingonberries, I like the bite, 'cause they're a little bit smaller and they're a little bit sweeter.

I'm gonna go right down the middle.

I like when it falls off the plate a little bit.

And again, we like to just garnish with micro-greens.

Today, we have pea shoots from a farmer that supplies to us in Fergus Falls.

So, now we have a completed dish featuring a lot from Otter Tail County, Amor Pork, sweet potatoes from a local farmer, the bread from our bakery in Fergus Falls, and Stumbeano's espresso.

(gentle guitar music) - [Announcer] Funded by the Minnesota Arts & Cultural Heritage Fund with money from the vote of the people of Minnesota on November 4th, 2008 and by the members of Prairie Public.