Chef Stephen Hunter marinates pork tenderloin overnight in maple syrup, rosemary, garlic and balsamic vinegar. Separately, he marinates dried cherries in Marsala wine. He marks the pork on a grill and then finishes it in the oven. When it’s cooked, he deglazes the pan it cooked in with Marsala, balsamic vinegar, demi-glace and the marinated cherries.He serves it on creamy Parmesan polenta, drizzles the sauce on it and garnishes the dish with string beans and cherry tomatoes.
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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!