Entrees
To para phrase the great chef Julia Childs, “If you use wine or liquor when cooking, make sure it is a quality product that you would drink or serve to your guests. Your end result in cooking is reflected by the ingredients you use”.
Char Grilled Apple Bourbon Pork Tenderloin with Warm Apple Slaw
Ingredients
-
2 Pork Tenderloins (Trimmed of all skin and fat)
-
2oz Apple Bourbon
Marinade:
- 1 teaspoon brown sugar
- 1/8 teaspoon ground sage
- ¼ all spice
- 1 teaspoon kosher salt
- 1/4 black pepper
- 3 teaspoons olive oil
Apple Slaw:
- 2 large Granny Smith apples (cut into fine Julianne strips)
- 1 large red onion cut into fine strips
- 1 cup shredded red cabbage
- 2 teaspoons butter
- 2 ounces apple bourbon
- 1/4 teaspoon all spice
- 1/4 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (optional)
- 1/2 cup cider vinegar
- 1/2 cup olive oil
Preparation
Lightly score the surface of meat
Whisk marinade ingredients together and pour over cleaned pork tenderloins
Place pork in zip lock bag and let marinate for 2 to 3 hours (Shake every so often)
Cook on the grill until done (approximately 15-20 minutes turning often to prevent burning)
Once cooked, let them rest for 5 minutes before slicing for service
Apple Slaw:
In a sauté pan melt butter and cook onions over medium heat with brown sugar. You want these onions to caramelize with a light brown color. Add bourbon (be careful because it will flame up)Reduce by half; Add spices and vinegar, then turn off heat. (Reserve till service). While tenderloins are resting, bring the onion mix back up to a simmer. Add apples and cabbage, then coat liberally with dressing. Cook slightly, but leave apples and cabbage crisp. Add olive oil and season with salt and pepper as needed.
Slice the rested pork tenderloin. On a platter, put a heaping pile of slaw in middle and arrange sliced pork around it.
Serve with a roasted vegetable if so desired.
Char Grilled Apple Bourbon Pork Tenderloin with Warm Apple Slaw
Ingredients
-
2 Pork Tenderloins (Trimmed of all skin and fat)
-
2oz Apple Bourbon
Marinade:
- 1 teaspoon brown sugar
- 1/8 teaspoon ground sage
- ¼ all spice
- 1 teaspoon kosher salt
- 1/4 black pepper
- 3 teaspoons olive oil
Apple Slaw:
- 2 large Granny Smith apples (cut into fine Julianne strips)
- 1 large red onion cut into fine strips
- 1 cup shredded red cabbage
- 2 teaspoons butter
- 2 ounces apple bourbon
- 1/4 teaspoon all spice
- 1/4 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (optional)
- 1/2 cup cider vinegar
- 1/2 cup olive oil
Preparation
Lightly score the surface of meat
Whisk marinade ingredients together and pour over cleaned pork tenderloins
Place pork in zip lock bag and let marinate for 2 to 3 hours (Shake every so often)
Cook on the grill until done (approximately 15-20 minutes turning often to prevent burning)
Once cooked, let them rest for 5 minutes before slicing for service
Apple Slaw:
In a sauté pan melt butter and cook onions over medium heat with brown sugar. You want these onions to caramelize with a light brown color. Add bourbon (be careful because it will flame up)Reduce by half; Add spices and vinegar, then turn off heat. (Reserve till service). While tenderloins are resting, bring the onion mix back up to a simmer. Add apples and cabbage, then coat liberally with dressing. Cook slightly, but leave apples and cabbage crisp. Add olive oil and season with salt and pepper as needed.
Slice the rested pork tenderloin. On a platter, put a heaping pile of slaw in middle and arrange sliced pork around it.
Serve with a roasted vegetable if so desired.
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