No. 1 : Quick Recipe

Sicilian Inspired Pork Tenderloin

  • 2 LB Pork Tenderloin
  • 2 TB Extra Virgin Olive Oil
  • 2 Tsp EA Sea Salt and Freshly Ground Pepper
  • 1⁄4 Cup Chicken Stock
  • 1⁄4 Cup *Braggs Amino Acids 1⁄4 Cup Honey
  • 1⁄2 Cup Orange Juice
  • 1⁄4 Cup Red Wine Vinegar
  • 3 Garlic Cloves, halved
  • 1⁄4 Cup Chicken Stock if needed
  • 1⁄4 Cup Chopped Parsley

Step One

Preheat the oven to 350F. Add the tenderloin to a ziplock bag and massage the pork with the oil, salt and pepper. Set aside for at least 30 minutes, up to overnight.

Step Two

While the pork is resting add the stock, Braggs, Honey, Or- ange Juice and Vinegar and garlic to a sauté pan and cook and stir over medium heat until reduced by half – this creates a glaze that is “syrupy”. Discard the garlic cloves.

Step Three

Add the pork to the baking pan and slide into the oven.After 10 minutes of cooking, brush one half of the glaze over the pork. Roast for 10 more minutes, turn the pork over and baste with the juices from the bottom of the pan. Return to the oven and cook until the pork reg- isters 145F on an instant read ther- mometer. Remove from the oven and drizzle the remaining glaze over the pork. Let rest for 10 minutes, slice and serve with orange wedges. Gar- nish with parsley and serve with roasted sweet potatoes.

No. 2 : Kitchen Scoop

Braggs Amino Acids are liquid aminos made from soybeans, that taste like a kind of slightly less-salty soy sauce. You can find them in the grocery store in the vinegar section. If you prefer, you can substitute a low sodium soy sauce.

No. 3 : Clever Idea

  • 3 LB Sweet Potatoes
  • 3 TB Olive Oil
  • 1/4 Tsp Cayenne Pepper
  • 1 TB Italian Seasoning
  • 1 Tsp Sea Salt

Preheat the oven to 400F. Peel and chop the potatoes into 1” pieces. Place on a sheet tray and toss with olive oil, cayenne, salt and Italian Seasoning. Slide into the oven and roast until crispy and browned about 20 minutes.

St Amant Old Vine Zinfandel
Lodi California
About $25

Since we are celebrating Memorial Day, we need an American wine. I chose a Zinfandel because it brings a touch of fruit and spiciness that complement the sweet taste of the pork. This wine from the Lodi appellation of California is a classic “Old Vin Zin”. Its made from grapes harvested from the Mohr-Fry Ranch vineyard that has 66+ year old vines. You’ll enjoy raspberry and spicy blueberry flavors with a finish of soft tannins that linger in your mouth. Its a little more expensive – but worth it!

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