2 Each Pork Tenderloin, Silver skin Removed*
1 Cup Apple Juice
1 Teaspoon ExtraVirgin Olive Oil
4 Ounces Apple wood Smoked Maple Pepper Bacon, Chopped
3 Each Ripe Asian Pears. Peeled, Cored, and diced
4 Ounces Vidalia Onion, Julienned
2 Tablespoons Granulated Sugar
½ Ounce Crystalized Ginger, Julienned
1 Tablespoon cilantro, Chopped
½ Teaspoon Chives, Chopped
Juice of ½ Lemon
2 Tablespoons Maple Syrup
1 Teaspoon Apple Cider Vinegar
1 Clove Garlic, Sliced
Salt & Pepper To Taste
1).Mix ¾ Cup of Apple Juice, Cider Vinegar, 2 Ounces of Onion, Garlic, and Olive oil in a small glass bowl. Add Pork Tenderloin to Marinade and chill in the refrigerator overnight.
2). Preheat Smoker, or Grill to be used. Heat oven to 325 Degrees
3). Cook Bacon in a heavy ovenproof saucepan until Just turning crisp. Add Onions, and continue cooking until onions wilt. Add Pears, sugar, Lemon juice, Ginger, and Stir Gently so as not to break the pears. Cover with a lid, and place into heated oven for 20 Minutes , stiring a couple times in the cooking process. Remove from oven, and reserve for service.
4). Mix remaining ¼ Cup of Apple Juice with Maple Syrup. Reserve
5). Cook Pork Tenderloin until it reaches an internal temperature of 125 degrees. Begin basting with Juice, and Syrup mixture, turning over flames between applications. When all glaze has been applied, and the Pork has reached the desired Internal Temperature( I like mine around 140) remove from heat, and allow to rest 10 minutes.
6). After the pork has rested the full time period slice, and arrange on a serving platter. Cilantro with Confit, and Spoon generously over Pork. Sprinkle with Chopped Chives, and Serve.
*This is a wonderful dish for those that like smoked meats. Should you find yourself without a smoker you can simple throw some soaked Cherry wood chips onto your burning Charcoal. If smoker will be used; eat to 325 Degrees and Smoke Tenderloin for approximately 20 Minutes prior to the application of the glaze.
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