Fennel encrusted pork tenderloin, 9/11/13 - KATV - Breaking News, Weather and Razorback Sports

Fennel encrusted pork tenderloin, 9/11/13

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  • RecipesMore>>

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    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
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  • Vietnamese pulled pork sandwich (Banh Mi), 9/12/14

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Matthew Cooper

Cache Restaurant

 

6-8 oz pork tenderloin

Rub the pork with fennel etc and sear on hot skillet with a little oil on all sides to get a nice caramelization then finish In a 350 oven for about 4-5 mi. Until medium. Rest for a few then slice Sauté the arugula with butter and garlic salt and pepper For the rub:

1oz ground fennel

1oz ground coriander

1/2 tsp ground allspice

Salt an pepper

 

For the chutney:

2 Granny Smith apples small dice

2 cups apple cider vin

2 cups water

Pinch of fennel

Teaspoon ground cloves

Tsp ground cinnamon

1/2 cup of honey

Sauté chutney ingredients with spices then add liquid and honey and reduce too consistency

 

Sunchokes or parsnips cream

Peel sunchokes and parsnips and large dice. Add cream to just cover and simmer until tender and season properly. Then blend into purée .

 

 

Apple cider reduction:

1 gallon apple cider and reduce down to about too 2 cups

 

  • EntréesMore>>

  • Paleo Country Breading & Frying

    Paleo Country Breading & Frying

    Saturday, September 13 2014 11:53 AM EDT2014-09-13 15:53:52 GMT
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
  • Vietnamese pulled pork sandwich (Banh Mi), 9/12/14

    Vietnamese pulled pork sandwich (Banh Mi), 9/12/14

    Friday, September 12 2014 11:42 AM EDT2014-09-12 15:42:01 GMT
    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>
    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>
  • Mediterranean Style Snapper, 9/11/14

    Mediterranean Style Snapper, 9/11/14

    Thursday, September 11 2014 12:09 PM EDT2014-09-11 16:09:21 GMT
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