SWEET MEAD INFUSED PORK TENDERLOIN

SWEET MEAD INFUSED PORK TENDERLOIN

A sweet gift of Sweet Mead,

a rich very sweet digestive or aperitif

served chilled,

prompted this next recipe.

SWEET MEAD INFUSED PORK TENDERLOIN

1 pork tenderloin

2/3 cup sweet mead, divided

10-12 dried apricots

oil

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

apricot/mead mixture,

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…

…our now favourite salad recipe coming very soon to your inbox.

 

3 thoughts on “SWEET MEAD INFUSED PORK TENDERLOIN

  1. Thanks Jurgen. It was and super easy. Since Mead may not be available to all, rum would be the perfect substitute. And what pirate doesn't like his rum? 😉

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