Recipes by Kwang Casey, co-owner and director of restaurant operations at Oaken Barrel Brewing Company, Greenwood.
Yield: 4 servings
- 2 pork tenderloins (about 1 pound each)
Rinse the pork well with cold water.
Herb Rub:
- 2 tablespoons basil
- 1 tablespoon parsley
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon rosemary
- 1 tablespoon sage
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons pepper
Mix all dry ingredients.
- Dijon mustard
Rub the pork tenderloins in dijon mustard and then in the dry rub. Bake at 400 degrees for 25 minutes in a covered pan. Remove the cover and brown the pork until internal temperature reaches 140 degrees (about 15 minutes). Remove from the oven and set aside. Slice the pork diagonally and top with sautéed apples.
Sautéed Apples:
- 2 tart apples (such as Fuji or Granny Smith) peeled & sliced
- 4 ounces butter
- 1 teaspoon cinnamon
- 1 teaspoon sugar
- Lemon juice squeezed from a fresh lemon
- Pinch of salt and pepper
- 2 ounces of Grand Marnier or other orange liqueur
Melt butter and sauté the apples in medium-high heat. Add sugar and cinnamon, continue to sauté. Add the Grand Marnier.
