Sweet Carolina Blonde Smoked Tenderloin Arugula Salad
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
2-4 servings
Prep Time
1 hour
Cook Time
15 minutes
Chef Tony creates a Sweet Carolina Blonde Smoked Tenderloin Arugula Salad with some amazing summer colors and a whole lot of flavor thanks to Derek Wolf's new beer-infused blends.
Derek Wolf's Sweet Carolina Blonde is an ode to Eastern Carolina's Mop Sauce; this beer-infused blend packs tang, sweet and heat all in one with flavors of apple cider vinegar, chile powder, cayenne, brown sugar, and more.
Author:
Ingredients
-
Spiceology X Derek Wolf Sweet Carolina Blonde
- 1 lb Pork tenderloin, thinly sliced
- 1.5 cup Arugula
- 1 Grilled Peaches (see below)
- 1/4 braised Onions (see below)
- 1/4 cup Mustard, yellow
- 2 tbsp Honey
- 4 tbsp Olive Oil
- 1 tsp Stone Ground Mustard
- 2 tbsp Dijon Mustard
- 1 tbsp Spiceology X Derek Wolf Honey Mustard IPA blend
- Salt to taste
- 2 tbsp Apple Cider Vinegar
- 2-3 Fresh Peaches, Sliced and Pitted
- 1-2 tbsp Spiceology X Derek Wolf Sticky Bourbon Brown Ale
- 2-4 tbsp Spiceology X Derek Wolf Sticky Bourbon Brown Ale
-
2 Yellow onions, quartered horizontally
-
8 oz Chicken stock
Honey Mustard Vinaigrette
Grilled Peaches
Braised Onions
Directions
Grilled Peaches
Heat your grill to 450°.
- Rub peach slices with blend equally on each side.
- Place peach slices on grill and grill on until they start to caramelize and have good grill marks turn over after 1-2 minutes.
- Save to serve later over a salad or serve immediately with ice cream and caramel sauce.
Braised Onions
- Place onions in an 8x8 Pyrex (we used hotel pan) and pour stock around the onion slices.
- Apply the Sticky Bourbon Brown Ale blend to the top of each onion slice.
- Cover with foil and braise until tender.
- Remove foil and allow to roast/caramelize.
- Once caramelized set aside as garnish.
Salad
Heat smoker to 250°.
- Coat pork with yellow mustard (as a binder) then apply Sweet Carolina Blonde blend generously to pork.
Place Pork on grill grate in smoker and smoke to an internal temperature of 140°.
- Remove from smoker and rest for 15 minutes.
- While the pork is resting, make your vinaigrette by combining all ingredients and mixing well to combine all ingredients.
- In a mixing bowl mixing arugula and vinaigrette (to taste). Coat arugula evenly and plate.
- Slice Pork into medallions and plate over arugula with grilled peaches and braised onions.
- Serve immediately and enjoy!
