MYRTLE BEACH, SC – Sous Chef Matt Grant of Tupelo Honey café in Myrtle Beach, along with General Manager, Stephanie Parsons prepared a Pork Tenderloin recipe for 4-6 people today on Budget Gourmet.
Sweet mash potatoes
First peel and slice 6 sweet potatoes and cook at 350 for one hour. Combine potatoes with 4 ounces butter, 1/4 cup maple syrup, 4 ounces of brown sugar, 2 cups of heavy cream and 2 tbsp. of salt and pepper mix, then mash thoroughly with a masher.
Sear off pork tenderloin on medium high heat about 90 seconds on each side then roast in oven on 375 to an internal temperature of 140 degrees for medium. (about 20-30 minutes)
Combine 24 ounces of burgundy wine, 1 bay leaf, and 16 ounces of sugar in pot and bring to a boil. Cook for 10 minutes. Add 8 ounces of mustard and cook for 2 more minutes. you should have a loose syrupy consistency. Turn off heat and add 1.25 pounds Black Mission figs, stemmed and cut in half, and 1 ounce of apple cider vinegar. Stir for 3 minutes and remove from heat. Serve at room temperature.