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Rosemary Roasted Pork Tenderloin with a Bourbon Glaze and Old Amsterdam Grits


Rosemary Roasted Pork Tenderloin with a Bourbon Glaze and Old Amsterdam Grits Recipe

Ingredients:
  • Pork
  • 3 pounds pork tenderloin (2 large pieces)
  • 3 large cloves garlic, minced
  • 3 tablespoons fresh rosemary, finely chopped
  • 5 teaspoons ground black pepper (If you like a bit less heat, use 4 teaspoons)
  • 2 1/2 teaspoons Kosher salt
  • 2 1/2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • Bourbon Glaze
  • (Makes 1/4 cup)
  • 3/4 cup of good Bourbon
  • 1/4 cup pure maple syrup
  • 1 teaspoon Dijon mustard
  • Amsterdam Cheese Grits
  • 4 cups low-sodium chicken broth
  • 1 cup white stone ground grits
  • 1 tablespoon unsalted butter
  • 4 ounces grated Old Amsterdam cheese
  • Freshly ground white pepper
  • Collard Greens
  • 4 to 5 pounds of fresh collard greens
  • 1 tablespoon extra-virgin olive oil
  • 1 large clove garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • Fresh squeezed lemon juice
Directions:
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