This pork recipe is probably unlike anything you've ever tried, but so delicious! It's made by wrapping pork tenderloins inside a hollowed-out loaf of French bread.
INGREDIENTS:
- 2 (1-pound) pork tenderloins
- Chef Nino’s Adrenaline Seasoning, to taste
- 2 loaves Rouses French Bread
- 10 sprigs fresh rosemary, finely cut
- 1 teaspoon dried oregano
- 2 pounds bacon, thinly sliced
- 1 whole garlic bulb, cloves peeled and finely chopped
- 10 sage leaves, finely chopped
STEPS:
1. Preheat oven to 375ºF.
2. Season tenderloins with Adrenaline Seasoning. Cut the bread loaves to the length of each tenderloin. Remove some of the soft interior of the bread, leaving a shell of crust.
3. Place each tenderloin inside a hollowed-out loaf. Distribute rosemary and sage under and on top of each tenderloin.
4. Spread half of the chopped garlic on top of each tenderloin. Wrap the loaves with bacon slices. Place the loaves in a roasting pan.
5. Reduce the heat to 350 degrees and bake the tenderloin loaves for 45 minutes to 1 hour, or until cooked to an internal temperature of 165 degrees. Take out of oven and let rest for 15 minutes. Cut each loaf into individual slices to serve.
MORE INFO:
ROUSES MARKETS:
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
- 112 Saraland Loop
- Saraland, AL 36571
- (251) 675-8124
- 4350 Old Shell Rd.
- Mobile, AL 36608
- (251) 380-0020
- 6729 Spanish Fort Rd.
- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Mobile, AL 36608
- 251-272-5026
- 25405 Perdido Beach Boulevard
- Orange Beach, AL 36561
- 251-272-5034
HOURS: 7am-10pm
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.
The Link LonkFebruary 26, 2021 at 12:40AM
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