This is my favorite dish from my favorite Atlanta restaurant. I never order anything else…I know, bad practice but this is just so darn good. It is a great company dish and I made it tonight for a dinner party. Give yourself two days of prep time for the brine and then for the molasses marinade to get the full flavor. Best when grilled, but you could also roast the tenderloins in the oven at 400 F. Enjoy!
Recipe By: Wisteria
Serving Size: 8
Ingredients:
6 cups hot water
1 cup granulated sugar
3/4 cup kosher salt
4 lbs. trimmed pork tenderloin
1/2 cup molasses
1/4 cup vegetable oil
1/3 cup brown sugar
1 tablespoon salt
2 teaspoons freshly ground pepper
4 rosemary sprigs, needles removed and finely chopped
2 tablespoons vegetable oil
4 Granny Smith apples, peeled and cored, diced into 1/4 inch cubes
1 large onion, diced
1 garlic clove, minced
1 cup chopped walnuts, toasted
Salt and pepper to taste
1 teaspoon fresh thyme leaves,
1 teaspoon chopped fresh sage,
Directions:
Prepare tenderloin. Combine water, sugar and salt and stir until dissolved. Set aside to cool. Place tenderloin in brine and refrigerate 5 to 24 hours. When ready, rinse and pat dry.
In a bowl, combine molasses, oil, brown sugar, salt, pepper and rosemary. Add meat and marinate 2 to 24 hours.
Preheat the grill. Grill, turning every few minutes to brown evenly, until an instant-read thermometer registers 145 degrees. Transfer to a cutting board, cover with foil and let rest 5 minutes before slicing.
Meanwhile, prepare relish. In a large skillet over medium heat, add oil. Saute apples, onion, garlic and walnuts until just cooked through. Season with salt, pepper, thyme and sage. Stir to combine. Serve with meat.
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