Recipe: Pepper-crusted pork tenderloin, courtesy of Jeff Bentley of Liberty Tavern.


2 Pork tenderloin, trimmed of silver skin ¼ C Ground black pepper 1/3 C Olive oil As needed Cherry compote, recipe follows 1 lb Wild rice, cooked ¼ C Almonds, sliced and toasted 1 C Bok choy, thinly sliced Method

Trim the pork tenderloin and cut into 3 to 4 oz medallions. Place pork in a mixing bowl and add the oil and black pepper mix well to coat all the pork with the pepper and oil. Wrap tightly and marinate overnight in the refrigerator. Prepare the recipe for the cherry compote and chill overnight.

Prepare the wild rice and keep warm. Heat 2 Tbs. of olive oil in a sauté pan. Once the oil is hot, place the pieces of pork tenderloin in the pan and sear for two minutes per side. Remove from pan and place the tenderloin into a 450degree oven and cook until desired temperature is reached.

Remove from oven and keep warm. In the sauté pan that you seared the pork in, add 2 Tbs. of oil and add the chopped bok choy and almonds and sauté quickly to wilt the bok choy slightly. Add this mixture to the wild rice and stir to mix thoroughly.

To plate

Place 4oz of the wild rice with almonds and bok choy in the center of the plate.

Top with the pork tenderloin pieces and spoon the cherry compote over the pork.

Drizzle some of the liquid around the plate if you desire.

Cherry compote ingredients 2 Tbs Oil ¼ C Fresh ginger, minced 1 each Jalapeno, minced ¼ C Shallots, minced ¼ C Honey ½ C Sugar 2 oz Bourbon 2 lb Cherries, thawed t.t. Salt and pepper as needed Cornstarch slurry Method

Heat the oil in sauce pan and sauté the ginger, jalapeno and shallots until soft. Deglaze with the bourbon and reduce by half.

Add the sugar, honey and cherries with their liquid. Simmer for 10 minutes or until the cherries soften and release their juice; season with salt and pepper to taste.

If the sauce is thin, thicken with a cornstarch and water slurry. Remove from heat and chill until ready to use.