Simplicity may be the rule for many menu items, but executives at Outback Steakhouse took the opposite tack with their Sweet Glazed Roasted Pork Tenderloin. The goal, in part, was to create a dish that’s hard to copy, they said. Officials at the Tampa, Fla.-based casual-dining chain season the tenderloin with a secret blend of more than a dozen spices, including hot pepper, then slow cook it daily at each location for two and a half to three hours at a low temperature. They want ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!
