Your Life A to Z Recipe: Friday, July 25th 2014: Pork Tenderloin with Three Toppings

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by By: Chef Eddie Matney

azfamily.com

Posted on July 25, 2014 at 7:00 AM

Updated Friday, Jul 25 at 1:24 PM

Watermelon Relish

Ingredients:
2-Cups Watermelon-Diced
1-Tabelspoon Cilantro Chopped
2-Tabelspoons Red Onion Diced
½ Serrano chili-Diced
1-tablespoon fresh mint chopped
1-Lime-juice only
1-tablesppoon vanilla oil
2-teaspopoons brown sugar
Salt & pepper to taste

Procedure-combine all ingredients and serve with warm sliced pork tenderloin

Sweet Peach

Ingredients:

3-Cups Peaches Diced
1-Clove Garlic Chopped
1-Head Shallot chopped
2-Teaspoons Olive Oil

Procedure-In a sauté pan heat oil and add all ingredients, cook for several minutes.  Then add the following ingredients:
1-Tablesppon Honey
¼ Cup Roasted Poblano chilies Diced
1-Tablespoon Dijon Mustard
1-Cup Cranberry Juice
1-Star Anise

Let simmer for 10 – 15 minutes remove star of anise, puree remaining ingredients, and serve over pork

Apples & Fig Compote
Ingredients:
2-Figs-sliced
1-Whole Apple-any Variety Sliced
1-Teaspoon Sugar
Pinch of Cinnamon
1-Teaspoon Chili Oil


Procedure
-Combine all items, and toss, place on plate with pork tenderloin resting on top.

Apple Cider Glaze
Ingredients:
1-Head Shallot-finely chopped
1-Tablesppon butter
2-Cloves Garlic finely chopped
2-Cups Apple Cider
1-Teaspoon Tarragon

Procedure:
In a sauté pan melt butter and sauté shallot and garlic for 2 – 3 minutes.  Then add apple cider and tarragon, reduce to ½ the amount, and then add corn starch slurry to thicken.  Serve over sliced pork and garnish with apple sticks.

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