Artisanal Eggs Benedict | Brennan's Restaurant : A New Orleans Tradition Since 1946

Ingredients

• 4 cups warm tap water
• 3 cloves garlic (crushed with the side of a knife)
• ¼ teaspoon dried red chili flake
• ½ teaspoon black peppercorns
• ½ teaspoon coffee grinds
• 1/8 teaspoon pink curing salt
• ¼ cup kosher salt
• ½ cup dark brown sugar
• 1 ½ pounds to 2 pounds pork tenderloin (trimmed off silverskin)
• 1 tablespoon canola oil
• 2 cups whole milk
• 2 Tablespoons sugar
• 1 package active dry yeast
• ¼ cup melted shortening
• 6 cups all purpose flour
• 1 teaspoon fine sea salt
• 2 tablespoons cornmeal
• 2 cups unsalted butter, each stick cut into quarters
• 4 large egg yolks
• Juice of 1 lemon
• 1 teaspoon champagne vinegar
• ¼ teaspoon Crystal hot sauce
• 1/8 teaspoon cayenne pepper
• ¼ teaspoon fine sea salt
• 16 large eggs
• 3 quarts water
• 1 tablespoon Kosher Salt
• 1 tablespoon Apple Cider Vinegar