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

Ingredients:

Pork Tenderloin

Guldens Spicy Brown Mustard

Ground Sage

Salt and White Pepper

Flour

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

Ingredients:

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.