Boy, do I have some yummy recipes to share with you guys today.
*Edited to add: This post wasn’t supposed to publish until Thursday (whoops), but apparently I’ve been off a day all week, so I guess I’ve got it for you a day early!
So it was such a quick trip that I never mentioned it before, but a couple of weeks ago, I actually took a super quick trip down to New York City! I was invited by Sears to attend a Kenmore/Craftsman Media Event, and since I’ve enjoyed working with them so much this past year, I knew it would be a cool opportunity.
I took the train down and ended up arriving a bit earlier than the start of the event, so I chatted with a few of the staff and enjoyed some delicious passed hors d’oeuvres until things got going.
One of the first things we were showed was the new Kenmore Pro line that is set to be launching, and each and every piece from the line gave me major kitchen appliance envy.
They’re so sleek, aren’t they?
After the unveiling of the new Kenmore Pro line, we were also brought around to different areas of a “home” to showcase a variety of other products, including washers/dryers, vacuums, and a variety of tools and outdoor equipment from Craftsman.
I showed Jay all of the pics of the Craftsman line, and he requested that I bring it all home with me. If only, my dear!
But out of the whole event, my favorite part was actually the live cooking demonstration that took place with Kenmore Executive Chef, Kari Karch.
Kari was great with her audience, and the food and drinks she prepared for us were absolutely delicious AND fairly easy to make. Especially the watermelon mojito lush…I was floored at how easy it was and immediately questioned why I’ve never thought to make the same exact thing.
But lucky for you guys (and me), I’m actually able to share BOTH of the recipes that she made for us with you all today!
I hope you guys enjoy, because I can tell you first hand that they’re both incredible and would be perfect for entertaining!
Adobo and Maple Crusted Pork Tenderloin with Grilled Butter Bourbon Peaches Stilton Blue Cheese and Micro Mint
For the Pork:
- 2 – 1lb pork tenderloins
- 1/2 cup pure maple syrup
- 1 Tbsp. apple cider vinegar
- 1/2 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
- 1/2 tsp. ground black pepper
- In a food processor or blender combine the maple syrup, vinegar, brown sugar, chipotle powder, 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 into 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 425F, rack in the middle.
- Place a large 12″ 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 160F.
- 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.
For the Peaches:
- 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 Flaked Sea Salt
Watermelon Mojito Lush
Hey look at that…another recipe to use up some of my fresh mint leaves! 😉
- 30 large fresh mint leaves, coarsely torn by hand
- 3 to 4 thick slices fresh watermelon
- 12 ounces vodka
- 1/2 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 the 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. (Would prefer pink straws or white and pink straws for visual appearance.)