A sweet gift of Sweet Mead,
a rich very sweet digestive or aperitif
prompted this next recipe.
SWEET MEAD INFUSED PORK TENDERLOIN
1 pork tenderloin
2/3 cup sweet mead, divided
10-12 dried apricots
sea salt & pepper
Poke tenderloin liberally with a skewer or tooth pick.
Place in a food bag with 1/3 cup mead,
seal and refrigerate for 24 hours.
Place 1/3 cup mead and apricots in a small saucepan
and simmer until mead is reduced and a bit thickened.
Heat grill on high.
Remove pork from the bag and pat dry.
Season all over with salt and pepper.
Brush with oil on all sides.
Grill, turning often, brushing with some of the simmering
until centre of the meat is slightly pink.
Remove from grill, tent with foil and let rest for 5 minutes.
Slice into 1/2″ medallions…
Serve with some simmered apricots and juices,
and your favourite side salad…
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