Bourbon barrel smoked pepper crusted pork tenderloin

Bourbon barrel smoked pepper crusted pork tenderloin

Posted: Updated:

TODD ENGLISH PUB'S BOURBON BARREL SMOKED PEPPER CRUSTED PORK TENDERLOIN

INGREDIENTS:
Two 6oz Pork tenderloins
 1 Tsp. Kosher Salt
 2 Tbsp DAK's BOURBON BARREL SMOKED PEPPER
1-2 Tbsp of olive oil

DIRECTIONS
Trim the pork tenderloins well, remove the "silver skin" and any excess fat
Crush black pepper and mix with salt, roll pork tenderloins until coated evenly             
Heat sauté pan with olive oil until just smoking, cook pork on each side until golden brown
Finish in 350 degree oven for 8-12 min until the internal temperature reads 145.
Take out of the oven and let rest, covered, for 10 minutes before cutting into slices and serving. While the pork is resting, prepare the succotash.
 
SUMMER SUCCOTASH WITH DAK'S ORIGINAL RED

INGREDIENTS:
1 Cup heirloom Beans (Lima's, favas. Etc.)
½ Cup Sweet corn, cooked, and cut off the cob
½ Cup fresh pink eyed peas
 1 large shallot diced
 2 cloves garlic minced
 4 strips of bacon cut into small pieces
 1 Tbsp. DAK's Original Red

DIRECTIONS:
Blanch heirloom beans and peas until tender then shock in ice water to keep color
In a skillet, sauté bacon until crispy and golden brown
Add shallots and garlic for 1 min deglaze with white wine
Add corn and peas sauté for two minutes over medium heat until all ingredients are hot

Serve immediately with the sliced pork tenderloin
 
                
TODD ENGLISH STEAK SAUCE

INGREDIENTS
1 cup Demi-glace
2 Tbsp. Worcestershire
2 Tbsp. Red wine

DIRECTIONS:
Reduce above ingredients in a pot on low heat until thick
               
Lightly spoon this sauce over the pork tenderloin before serving

GDA Cooking - August 26, 2013

Powered by WorldNow