This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Wisteria's Molasses-Rubbed Pork Tenderloin
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- #14361
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
For the pork
6 cups hot water
1 cup granulated sugar
3/4 cup kosher salt
4 pounds trimmed pork tenderloin
1/2 cup molasses
1/4 cup vegetable oil
1/3 cup brown sugar
1 tablespoon salt
2 teaspoons freshly ground black pepper
4 rosemary sprigs, needles removed and finely chopped
For the relish
2 tablespoons vegetable oil
4 Granny Smith apples, peeled and cored, diced into 1/4 inch cubes
1 large onion, diced
1 clove garlic, minced
1 cup chopped walnuts, toasted
salt and pepper, to taste
1 teaspoon fresh thyme leaves, or to taste
1 teaspoon chopped fresh sage, or to taste
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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nutrition data
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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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