Kitchen Creations - Kauai Truffle Honey Balsamic Glazed Pork Tenderloin
For this Kitchen Creations, Chef Ronnie Nasuti from Tiki's Grill and Bar is incorporating a Kauai product. From the Kauai Nectar Company, he's using its truffle honey, its regular honey and its bee pollen. You can purchase these from the company by contacting them via email at firstname.lastname@example.org or through social media @kauainectarco.
Links to both can be found on its website: www.kauainectarco.com. Or on Kauai, you can find them at all Kauai Juice Company Locations (Kilauea, Poipu, and Kapaa) and at the Farmer's Market at the shops of Kukui'ula in Poipu on Wednesday's from 3:30 pm-6 pm. The recipe is below.
Truffle Honey Balsamic Glazed Pork Tenderloin
For the pork tenderloin
Pork tenderloin (average about a pound)
Kauai Nectar Honey
Rosemary, fresh, chopped
Salt & Pepper
Kauai Nectar Truffle Honey
Raw bee pollen, for garnish
Mix honey, balsamic, mustard, rosemary & a little salt & Pepper.
Rinse and pat dry the pork loin with paper towels.
Add the pork to the marinade and refrigerate for 2 hours.
Remove the pork loin from the marinade, wrap in bacon slices seam side down in an ovenproof pan and bake at 425° until an internal temperature of 140°
Onion Pineapple Marmalade
Sweet onions (sliced)
Orange zest & juice
Sweat off onions, shallots, pineapples & garlic.
Add all other ingredients & simmer until most of the liquid is gone. Taste for salt & pepper.
Slice rested pork loin and plate with marmalade.
Drizzle truffle honey, sprinkle herbs & bee pollen.
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