I recently attended the latest Kenmore and Craftsman premiere, and boy did they have more than just appliances, they had amazing food as well! I would like to share with you the recipes used at the event, as they are not only easy to make, but tasty as can be.
The first recipe is an Adobo and Maple Crusted Pork Tenderloin with Grilled Butter Bourbon Peach and the second is a Watermelon Mojito Lush, all courtesy of Kari Karch, the Kenmore Executive Chef.
Adobo and Maple Crusted Pork Tenderloin
- 2-1lb pork tenderloins
- ½ cup pure maple syrup
- 1 Tbsp. apple cider vinegar
- ½ cup dark brown sugar, packed
- 1 tsp. chipotle powder
- 1 chipotle pepper in adobo sauce
- 1 tsp. chili powder
- 1 Tbsp. tomato paste
- 2 limes, zested and juiced
- 3 Tbsp. olive oil
- 1 tsp. kosher salt
- ½ ground black pepper
- In a food processor or blender combine the maple syrup, vinegar, brown sugar, chipotle pepper, chili powder, tomato paste, lime zest and juice, 2 Tbsp. olive oil, salt and pepper.
- Pulse until well blended
- Pat the tenderloin dry with a paper towel and put them in a large plastic re-sealable bag.
- Pour the mixture into the re-sealable bag, remove the air and seal shut.
- Using your hands, gently massage the mixture into the tenderloins ensuring all areas are covered.
- Place the bag in the fridge and marinade for 3 hours.
- When ready to bake remove the bag from the fridge and allow to rest at room temperature for at least 30 minutes.
- Preheat the oven to 425 degrees Fahrenheit, rack in the middle.
- Place a large 12 inch cast iron pan over medium-high heat.
- Add in 1 Tbsp. of oil sear pork on all sides.
- While the pork is searing pour the marinade in a pot and bring to a boil.
- Once at a boil, reduce to medium/medium-low and cook until thickened.
- When all of the sides have seared spoon or baste some of the sauce over top of the meat then place the hot pan into the oven and bake for 8-15 minutes or until the internal temperature is 160 degrees Fahrenheit.
- Remove from the oven, place the meat on a serving platter, loosely tent with foil and allow to rest for 10 minutes before slicing.
- Serve with reserved sauce.
Grilled Butter Bourbon Peach
- ¼ cup bourbon
- 2 sticks unsalted butter, softened
- 2 cups brown sugar
- 2 lemons, juiced
- ½ cup water
- In a medium saucepan, bring the bourbon to a boil and boil for one minute.
- Add in remaining ingredients and bring to a boil then reduce to a simmer.
- Simmer for about 5 minutes or until thickened. Let cool.
- Grill peaches on indoor grill and brush lightly with bourbon sauce.
- Toast sliced baguette and rub with garlic
- Smear 1 Tbsp. Stilton Blue cheese on crostini
- Slice pork and place on slice on top of cheese
- Place a bourbon glazed peach on top of pork
- Finish with micro mint or one mint leaf
- Finish with Maldon Flaked Sea Salt
Watermelon Mojito Lush
- 30 large fresh mint leaves, coarsely torn by hand
- 3 to 4 thick slices fresh watermelon
- 12 ounces Tito’s vodka
- ½ cup simple syrup
- 6 tablespoons freshly squeezed lime juice (3 limes)
- Sprigs of mint and spears of watermelon, for serving
- Pink-dyed sugar for rim on glassware
- Use a mortar and pestle to mash the mint leaves.
- Remove and discard the rind and seeds of the watermelon.
- Put the fruit into a food processor fitted with a steel blade and puree.
- Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, vodka, simple syrup, and lime juice and stir to combine.
- Serve in sugar-rimmed glasses with mint and watermelon.