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pork tenderloins apple cider sugar salt pork magic seasoning mustard aluminum foil bamboo skewers onions red cabbage green cabbage onion dressing carrot butter Swiss Fond Lis water bread pistolettes A viewer
Viewed: 29 - Published at: 6 years agoIngredients
- 4 (1 to 1 1/4 pound) pork tenderloins, trimmed
- 1 quart apple cider
- 1/4 cup sugar
- 2 ounces salt
- 2 ounces pork magic seasoning
- 2 ounces Creole mustard
- 4 pieces (2 feet long) aluminum foil
- 3 bamboo skewers, soaked in water for 30 minutes
- 3 large onions, sliced into 1-inch rounds
- 4 ounces red cabbage, shredded
- 4 ounces green cabbage, shredded
- 2 ounces Vidalia onion dressing
- 1 carrot, shredded
- 8 ounces butter
- 2 ounces Haco Swiss Fond Lis (brown gravy)
- 1 quart water
- 6 French bread pistolettes, halved
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Method
- Clean the pork tenderloins of all fat.
- Mix the apple cider, sugar and salt in a large container.
- Add the pork and let brine for 1 1/2 hours.
- Remove the pork from the marinade and pat dry with paper towels.
- Rub the tenderloins with Creole mustard and pork seasoning.
- Cover and refrigerate overnight.
- Preheat a charcoal grill to 350 degrees F.
- Grill the pork tenderloins until well done, about 5 to 8 minutes on each side.
- Remove the tenderloins from the grill and wrap in aluminum foil.
- Keep warm.
- Skewer the onions, and grill and char them on each side.
- Mix the cabbage, Vidalia onion dressing and carrots in a large bowl, for garnish.
- Melt the butter in saute pan over low heat.
- Roughly chop the grilled onions and add them to the pan.
- Saute until the onions are caramelized.
- Mix the Fon de Lis and water in a saucepan over medium heat.
- Bring to a boil, then reduce the heat to a simmer.
- Pull the pork tenderloins into strips and add them to onions.
- Stir over low heat until the pork is heated through.
- Put the pork and onions in the pistolettes and drizzle with the Fon de Lis mixture.
- Serve warm garnished with cabbage slaw.
