Quechee Pork

Tonia recently traveled to the Quechee Inn at Marshland Farm in Vermont. After sampling the cuisine of Chef Ed Kroes, Tonia got him to share his secret on one of her favorite dishes: the Quechee Pork! Click on the link below to listen...

Quechee Pork

Chef Ed Kroes – Cider Spiced Pork Tenderloin Recipe

Step One


Pork Tenderloin
Guldens Spicy Brown Mustard
Ground Sage
Salt and White Pepper

Procedure:  Dust pork with sage, salt and pepper.  Rub with mustard and then dust with flour.  Sear both sides in a hot pan and then finish in the oven.

Step Two


Thick cut bacon
Green Apple
Yellow Onion
Brown Sugar / Ground Black Pepper and Nutmeg
Spicy Brown Mustard
Apple Cider
Lairds Apple Jack
Veal Demi Glas

Procedure:  Brown bacon – remove from pan and reserve.  To hot bacon grease add julienned onions, sliced apples, black pepper, nutmeg, brown sugar and sauté until soft.  Deglaze the pan with apple cider and Lairds Apple Jack.  Finish with veal demi glas and add reserved crispy bacon. 

When pork is cooked to 140 degrees add the apple compote to pan and add a bit more apple jack cider and demi. Serve over pork.

No comments:

Post a Comment