Handpicked Chef Series - McCall, Idaho
Recipes developed by Chef Steven Topple of The Narrows
Apple and Cherry Glazed Pork Tenderloin
Makes 4 servings
1/4 cup fresh cherries chopped and smashed
1 cup of apple juice
1 teaspoon of ground ginger
1 teaspoon of allspice
2 tablespoons honey
2 whole pork tenderloin, cleaned and trimmed, cut into medallions
1 (14 1/2-ounce) can chicken broth
2 teaspoons cornstarch
Salt and Pepper
1. Combine first 5 ingredients in a shallow dish or large heavy-duty zip-lock plastic bag, gently squeezing to blend; add pork medallions. Cover or seal, and chill 30 minutes
2. Remove pork from marinade, reserving marinade.
3. Turn BBQ Grill on
4. Season pork with Salt and Pepper, Arrange pork medallions over grill, rotate pork on both sides 5 minutes or until done.
5. Pour reserved marinade into a small saucepan. Add chicken broth to marinade. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, 5 minutes. You might need to thicken with a touch of corn starch.
Visit Chef Steven Topple at shorelodge.com/dining/the-narrows/