Executive
Chef/Owner Matthew G. Lagace
Presents
Summer Time Pork Tenderloin
Serves 4
For the Pork Tenderloin
12-3oz Tenderloin
Filets
1 cup of Dale’s
Marinade
½ cup Canola Oil
Montreal Steak
Seasoning to taste
For the Loaded Fingerling Potato Salad
1lbs of Fingerling
Potato’s
½ Pound of your
favorite thick cut bacon
1.5 cups Sour Cream
¼ cup fresh Finely
Diced Chives
½ cup Extra sharp
Cheddar Cheese
1 packet dried Ranch
Powder
For The Slaw
1/2lbs Thinly Sliced
Green Cabbage
½ cup Finely Grated
Carrots
¼ cup Apple Cider
Vinegar
1/8 Sugar
1/8 cup Vegetable Oil
1 tlbs Creole Mustard
1 tlbs Coleman’s Dry
Mustard
1.5 tsp Celery Salt
Fresh Black Pepper to
Taste
1.
Clean the pork tenderloin and remove all silver
skin.
2.
Cut pork into Filets just like a Filet Mignon.
3.
Mix Dale’s and Oil together then marinated Pork
Filet’s for at least 2 hours.
4.
While Filets are Marinating cut your fingerling
potatoes in half and place in a pot of boiling water cook till tender about
12-15 minutes. Drain, cool and reserve.
5.
Mix together sour cream, chives, cheese and
bacon toss with chilled potatoes and reserve again.
6.
Mix together your vinegar, sugar, oil, both
mustards and celery salt and season to taste with black pepper. Add your
shredded carrots and cabbage and mix all together.
7.
Preheat your grill to med-high and grill your
pork filet to medium well. (Internal Temp should read 150 degrees. Pull off the
grill as for the pork will continue to cook up.
8.
As for plating we call them dishers (ice cream
scoopers) and place 3 scoops of the Fingerling Potato Salad on the plate top it
with a Pork Filet and finish with some of the coleslaw.
(Optional: you can heat up some of your
favorite BBQ sauce and drizzle on the plate around it or even on the top)
9.
We even did a fried homemade pickle on the
top.Sit back relax you made it!!!!!!! Enjoy……