Apple Brandy BBQ Pork Tenderloin and Cornbread Muffin Stuffing
Chef Bob Overholser, Gold Rush BBQ
1 lb Trimmed Pork Tenderloin
2 cups BBQ Sauce
2 tablespoons Apple Juice Concentrate
¾ cup Apple Brandy
2 cups diced apple skin on
1 cup diced yellow onion
2 stalks celery chopped with tops
2 tbs butter
Salt and pepper to taste
8 pre-made cornbread muffins
1 cup Chicken stock
3 eggs lightly whipped
Coat tenderloin with oil, salt and pepper sear in a hot skillet, coat with AB BBQ sauce, put in oven at 200 until it reaches the internal temp of 145.
BBQ sauce: On a high heat add apple brandy in a pan, add apple juice concentrate.
Add BBQ sauce. Let reduce on a low heat until sauce thickens.
Stuffing: Melt 2 tablespoons of butter in a skillet, add apple and onion, celery, cook to a sweat.
Add 8 cornbread muffins crumbled, 3 eggs. Add up to one cup of chicken stock. Bake in oven at 350 for 45 mins.
Slice Tenderloin, place on plate with a side of stuffing drizzle BBQ sauce over pork.