Chef Deano's Pork Tenderloin with Apple Bourbon Marinade with Summertime Pineapple Salsa

 Great recipe for grilling with friends!

 Pork Tenderloin

 2 each (8-10 ounces each)

 

Apple Bourbon Marinade

½  cup Woodford Reserve Bourbon

1 tsp finely grated Orange Zest

¼  cup apple juice (high quality)

1 tsp finely grated fresh Ginger

1 tsp fresh minced Rosemary

1 tsp Brown Sugar

1 tsp minced Shallots

Kosher Salt and Pepper

 

Pineapple Salsa

1 Pineapple - peeled, cored and cut into ¼ inch pieces

2 Tomatoes - seeded and diced

2 Red Peppers - seeded and diced

1 Vidalia or Walla Walla Onion - ¼ inch pieces

1 Jalapeno - diced

2 tbsp fresh Cilantro - minced

1 tsp sugar

2 ounces Rice Wine Vinegar

Juice of 1 Lime

Tabasco, Kosher Salt and Pepper to taste

Mix all in non-reactive bowl and refrigerate.

 

Procedure

1.  Clean Pork Tenderloin, removing all excess silver skin.

2.  Marinate for 2-4 hours.

3.  Grill Pork to 140° internal temp (medium for pork)

4.  Remove from grill and allow to rest.

5.  Cut on bias and spin circular on plate.

6.  Top in center with Pineapple Salsa

 

 

Enjoy!!!

 

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Chef Deano's Shrimp Jenkins

Signature dish from Equus. This dish is ALL TECHNIQUE so stick close to recipe for best results.

 

Ingredients

10-12 raw White Shrimp, size 16/20  (refers to size per pound)

 

Sauce Ingredients

2 tbsp cold Butter

2 tsp Brown Sugar

1 tsp minced Shallot

½ tsp minced Garlic

1 tsp fresh minced Rosemary

1 tsp minced Chives

Juice of 2 Lemons

2 ounces White Wine

3 ounces Worcestershire (Lea & Perrins)

1/8 tsp Cayenne or ½ tsp Tabasco

2 ounces Old Forester Bourbon

 

Procedure

1.      In large skillet on high heat, add ½ of cold butter.

2.      Follow with brown sugar and smooth out quickly

3.      Add Garlic, Shallots and Rosemary: Sauté for 2 minutes allowing flavors to bloom.

4.      Add lemon juice, white wine and reduce liquid by half.

5.      Add Worcestershire and Bourbon.  Be sure to remove pan from stove when you add Bourbon.  Reduce by 1/3 total volume.

6.      Add Shrimp and reduce heat.

7.      Gently poach shrimp, turning frequently until opaque (careful not to overcook), 3-5 minutes maximum.

8.      Add Tabasco or Cayenne (your choice)

9.      Add chives and other 1/2 of butter

10.  Plate & serve.

 

Enjoy!!