Apple Brandy BBQ Pork Tenderloin and Cornbread Muffin Stuffing from Gold Rush BBQ

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Apple Brandy BBQ Pork Tenderloin and Cornbread Muffin Stuffing

Chef Bob Overholser, Gold Rush BBQ

Serves 4

Ingredients

1 lb Trimmed Pork Tenderloin

2 cups BBQ Sauce

2 tablespoons Apple Juice Concentrate

¾ cup Apple Brandy

Olive oil

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

Directions

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.