Fall…the time of year when the air becomes brisk and the leaves begin to float their way to the ground as the trees go to rest. This is the time of year for hearty, savory recipes that warm our hearts and body. Our very own Chef Shawn shares one of his favorite fall recipes below! ????
Ginger Rubbed Pork Tenderloin W Dates and Port wine sauce
1 clove garlic, smashed and finely chopped
1 -inch piece ginger, peeled and grated on a zester
Kosher salt
1 pork tenderloin – cleaned of silver skin
Extra-virgin olive oil
½ Cup rough chop dates
1 Pt Port Wine
¼ cup Honey
In a small bowl combine the garlic and ginger. Season the pork with salt and rub with the mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
Preheat the oven to 400 degrees F.
Coat a large sauté pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the sauté pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
Remove Pork from Pan Let Rest 10-15 min before Slicing. In meantime:
Make Sauce- Over medium heat in the Pan Pork cooked in deglaze with Port Reduce by half add Honey and Dates cook until it coats the back of a spoon (syrup Consistency)
Slice and Spoon over sauce Serve with your favorite Fall Sides!