Nashville Pork Recipe List


2100 West End Avenue, Nashville, TN 37203

Maple Pork & Cranberry Red Onion Marmalade

Ingredients for Tenderloin & Pork Belly Marinade

3 qt Pure Maple
2 cup Shallots, sliced
½ cup Red Pepper, crushed
½ cup cracked Black Pepper
½ cup Kosher Salt
1 cup Sage, chiffonade
Apple Juice, as needed
3 lb Pork Belly
3 lb Pork Loin

Ingredients for Cranberry Onion Marmalade

NOTE : Make a day ahead
1 each Red Onion, small diced
2 cups Dried Cranberries, chopped
3 cup Port Wine
1 cup Cranberry Juice
¾ cup Red Wine Vinegar
2 tbsp Honey

Method for Tenderloin & Pork Belly Marinade

• Combine first 6 ingredients in bowl. Place pork belly and tenderloin in pan. Pour Marinade over the pork.
• Marinate for 36 hours then drain.
• Sear pork belly in sauté pan until dark brown. Place in braising pan.
• Pour juice in pan covering only half of pork.
• Cover and place in 300° oven for 3 hours.
• Remove from oven and refrigerate until completely cool.
• Season the pork tenderloin with kosher salt.
• Place in 330° oven for about 20 minutes or until internal temperature reaches 130°.
• Let rest for 15 minutes before slicing.
• Remove belly from liquid, slice into ½ inch pieces. Sear in hot pan for about 2 minutes in each side.
• Plate the pork according to preference.

Method for Cranberry Onion Marmalade

• Place all ingredients in sauce pan except for the honey.
• Reduce on medium low heat until desired thickness of marmalade.
• Pull of the heat and the add honey.
• Refrigerate overnight.

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