eGourmet Recipes

Serves 4

1½ lb              Pork tenderloin, trimmed of excess fat

Salt and pepper

1 Tbsp            Minced fresh rosemary                       

                       Pecan Oil for sautéing

⅓ Cup            Chicken broth

¼ Cup            Balsamic Honey Vinegar

¼ Cup            Dry sherry

2-4 tsp            Sugar (if desired)

12 Large        Strawberries, hulled and thickly sliced

                        Minced fresh chives

 To prepare the pork: Preheat oven to 375°. Season tenderloins with the salt, pepper, and rosemary. Heat oil in a large heavy oven-safe skillet (even cast iron). Brown pork on all sides. Roast in the preheated oven until the pork is done, about 20 minutes. Remove to a platter, tent with foil, and let rest. Reserve skillet.

 To prepare the Honey Balsamic sauce: Add chicken broth to the skillet the pork was cooked in, and heat to deglaze the skillet. Cook about 3 minutes until the stock is somewhat syrupy. Add the vinegar, sherry, and cook until the sauce is almost thick enough to coat a spoon. Taste the sauce, adding sugar if desired.

 To prepare the strawberries: Rub a second heavy skillet with oiled paper towel and heat until almost smoking. Add the strawberries, and sear about 45 seconds, only turning once. Set aside.

 To serve: Slice the pork into thick slices, spoon some seared strawberries beside it, and drizzle some of the sauce on the meat and the strawberries. Garnish with fresh chives and serve immediately.

 Recipe courtesy of Molly Fowler, The Dining Diva

Ingredients
1 rack of lamb, trimmed (about 1 ½ pounds)
¾ teaspoon salt
>½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons Spicy Ginger Pear Mustard
¼ cup seasoned bread crumbs
1 tablespoon grated parmesan cheese

Season rack of lamb with salt and pepper on both sides. Heat a medium skillet over medium high heat, and when hot, add oil. When oil is almost smoking, add the rack of lamb and brown well on both sides about 5-6 minutes. Remove from pan and let cool slightly.

Preheat oven to 450 F.

Using the back of a spoon spread Spicy Ginger Pear Mustard over all sides of the lamb. In a small bowl mix breadcrumbs and grated parmesan cheese together. Press the mixture onto the lamb rack.

Place the lamb rack on a baking sheet and bake for 15 minutes for medium rare. Allow lamb to sit 5 minutes before slicing into chops.

Poaching Liquid
2 cups A Perfect Pear – Pear Balsamic Vinegar
1 cup Water
½ cup Sugar

In a three-quart saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium. Simmer for 25 – 30 minutes

NOTE: Poaching liquid can be kept refrigerated indefinitely! In fact, it gets better with age. If needed, simply add additional Pear Balsamic Vinegar, water and sugar in the same proportions.

Drizzle over fresh Strawberries and serve with whipped cream.

Filling Ingredients
6 slices pancetta, chopped
2 tbsp extra-virgin olive oil
1 small shallot, finely chopped
2 teaspoons sugar
2 tbsp Pear Balsamic Vinegar
1 bunch, about 10 ounces, flat-leaf spinach
Salt and pepper

In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain.

Reduce heat to medium. Add oil and shallots to the pan and let the shallots sauté 2 minutes.

Add sugar and cook sugar with shallots 1 minute.

Add pear balsamic vinegar to the pan, scraping up pan drippings.

Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette.

Add crisp pancetta to the salad, toss and remove from heat.

Place salad on a platter for service.

• 1 bell pepper (green)
• 1 bell pepper (red)
• 1 red onion
• 2 cloves garlic
• 4 medium sizes tomatoes
• ½ cup vinegar
• ½ cup Kinloch Plantation Pecan Oil
• 1 tablespoon oregano
• 1 tablespoon cumin
• ½ cup of ketchup
• 1 tablespoon of hot sauce 

 Chop the bell peppers, onion, garlic and tomatoes (without any seeds) in little squares. Whisk all ingredients in a bowl or process briefly in a blender.

 Use to baste steak while grilling or as a mix sauce to accompany any steak. Store in an airtight container in the refrigerator for up to 1 week.