Rum And Cola Cured Pork Tenderloin Recipes

APPLE PICKING BRAISED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
• Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
• Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
• Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
• Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

CAPTAIN MORGANANDREG; RUM AND COLA

Steps:

• Combine all the ingredients in an ice filled glass.
• Stir to combine.
• Garnish with a lime wedge.
• CAPTAIN MORGAN Original Spiced Rum.
• Caribbean Rum With Spices And Other Natural Flavors. 35% Alc/Vol.
• ©2012 Captain Morgan Rum Co., Norwalk, CT.

RUM & YUM ROAST PORK TENDERLOIN

Steps:

• In food processor or blender, combine the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice Process/blend until finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl.
• Put the pork in a large bowl and rub pork thoroughly with the marinade, Cover, and marinate in the refrigerator for at least 4 hours or, preferably, overnight.
• Heat skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
• Turn the heat down to low, add the remaining marinade to the pan and partly cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.
• Transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices and serve.