Woodford Reserve chef shares recipe for holiday pork tenderloin - WDRB 41 Louisville News

Woodford Reserve chef shares recipe for holiday pork tenderloin

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Woodford Reserve Distillery is getting into the spirit of the holidays. They planning to ring in the season with special lunches and a holiday dinner and lantern tour. Chef Ouita Michel is sharing a recipe for a perfect centerpiece for your holiday dinner-- a roasted pork tenderloin glazed in apple cider, chutney and Woodford.

Holiday Lunch at the Woodford Reserve Distillery

November 20th - December 22rd, December 28 and 29th 2013

Wednesdays -Saturdays, 11:00 AM to 2:00 PM

Sundays-12:30 PM to 2:00 PM

$25.00 per person, plus tax and gratuity

Join us for the timeless tradition of enjoying a warm holiday meal amid the beautiful, festive surroundings of the Woodford Reserve Distillery. Chef-in-Residence, Ouita Michel and her culinary team have created a bountiful holiday buffet full of Kentucky favorites and seasonal specialties. As a finishing touch to a wonderful meal, take a guided tour of our distillery to discover the five sources of flavor that make Woodford Reserve bourbon unique and the authentic. Visit the award-winning gift shop for special holiday promotions and ideas.

For seating times and reservations, please call (859) 879-1953. Reservations are recommended, but walk-ins are always welcome when space is available.

WR Holiday Dinner with Lantern Tour

Friday and Saturday Evenings- 6:30-9:00pm

November 22, 23, 29, 30, December 6, 7, 13, 14, 20, 21, 27, 28

$50.00 per person, plus tax and gratuity

Enjoy a bountiful holiday buffet full of Kentucky favorites and seasonal specialties prepared by Chef-in-Residence, Ouita Michel and her culinary team. Before the meal, take a guided Lantern tour of the distillery to discover the five sources of flavor that make -up the award-winning Woodford Reserve bourbon. After the tour, enjoy a Woodford Reserve Cocktail and beautiful Holiday buffet dinner. Red or white wine will be paired with dinner and a special Woodford Toddy with be offered with dessert.

To find out more about Woodford Reserve, plus directions to the distillery, CLICK HERE.

Woodford's Holiday Roast Pork Tenderloin

Slow roasted bourbon brined pork loin, glazed with apple cider and Woodford Reserve Distiller's Select with Woodford spiked apple, ginger chutney

Serves 4-6

Ingredients:

For the Pork:

Two boneless Pork Tenderloins

½ cup Early Times bourbon

½ cup brown sugar

2 tsp. kosher salt

2 Bay leaves

4-5 Black Pepper corns

1 Quart of water

1 Tbsp. Smoked paprika

1 Tbsp. Salt

2 Tbsp. freshly ground black pepper

2 Tbsp. granulated garlic

2 ounces Woodford Reserve Distillers Select

2 ounces Maple Syrup

For the Chutney:

4 cups apples, peeled, cored, and diced

¾ cup diced yellow onion

4 cloves garlic, minced (about 1 tbsp)

½ cup finely diced red bell pepper

1/2 cup dried apricots, chopped

1/2 cup dried cherries

1/2 cup raisins

3 tbsp minced ginger

½ lemon, cut into quarters, seeded, and thinly sliced

½ orange, cut into quarters, seeded, and thinly sliced

1/2 cup apple cider vinegar

1/2 cup Woodford Reserve Bourbon

1 cup sorghum or brown sugar

Salt to taste

For the pork: Mix the Early Times, Brown sugar, water, two teaspoons of salt, black pepper corns, and bay leaves together. Stir until all the sugar and salt is dissolved, or heat gently and then cool. Brine the pork tenderloins in the mix for about 1 hour.

Combine the paprika, salt, pepper and garlic and rub pork with the spices. You may not need all of the mix. In a big skillet, heat a little oil and sear the pork tenderloin on all sides, until golden. Place in a 350 degree oven for about 15 minutes and check for doneness. An instant read thermometer, should read 160 degrees. Add the maple syrup and Woodford Reserve to the pan, and reduce to a glaze over medium high heat. Roll the tenderloin around in the pan and baste for a beautiful glaze. Let rest and carve when ready to serve.

For the chutney: Combine all ingredients in a medium saucepan and bring to a simmer. Continue to cook for 45 minutes to an hour, until all ingredients are tender and chutney thickens. Season with salt to taste.

Slice pork and serve with warm chutney. This chutney recipe is also great on sautéed or grilled chicken. The chutney will hold in the fridge in a jar for at least 2 weeks. It is great with cheese, or on a turkey sandwich!

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