Autumn Pork with Pepper Jelly Glaze

Directions Print

1. Clean the pork tenderloin of any excess fat and silver skin before patting it dry.
2. Season with hickory molasses and Kosher salt.
3. Sear the pork in a hot cast iron skillet on all sides before placing in a pre-heated 350°F oven and cook until internal temperature reaches 145°F or your preferred temperature.

For the Sage Cornbread Crumble:

1. Prepare the cornbread per directions on packaging. Once cooled, crumble cornbread.
2. Sauté for a few minutes in brown butter with some freshly chopped sage and season with salt and pepper.
3. Cook until the crumb starts to brown and become fragrant.
4. Heat up the sweet potato mash with butter and maple syrup and cinnamon. Season with salt and pepper to taste.

For the hash:

1. In a hot cast iron skillet add some butter and wait until the butter starts to foam and turn brown with a nutty aroma.
2. Add some sliced apple chicken sausage and begin to render some of the fat before adding the halved Brussels cut side down for a minute to get a good sear.
3. Add the maple sweet potatoes and flamed Fuji apples.
4. Sauté for a few minutes until well caramelized and finish seasoning with salt and pepper and a splash of sherry vinegar.

For the Pepper Jelly Glaze:

1. In a sauce pot, thin out the habanero hot pepper bacon jam with a touch of water and a splash of sherry vinegar. This will be the glaze after the pork is cooked.

To Assemble the Plate:

1. Spoon the sweet potato mash on the bottom of the plate.
2. Place the hot vegetable/sausage hash directly on top of the mashed potatoes.
3. After the pork has rested, glaze with the pepper jelly before slicing.
4. Place the sliced pork on the hash and sprinkle with some of the sage cornbread crumble.
5. To finish the plate, garnish with a single leaf of crispy fried sage.