Chef Ed Kroes – Cider Spiced Pork Tenderloin Recipe
Guldens Spicy Brown Mustard
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.
Thick cut bacon
Brown Sugar / Ground Black Pepper and Nutmeg
Spicy Brown Mustard
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.