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Marinated Pork TenderloinSource: Chef Ruven Pascual, Barbecue Inn Restaurant
6 oz pork tenderloin, cut in 2-3 oz. medallions
2 T fresh rosemary
2 T each corn syrup and sugar
½ T soybean oil
3 T soy sauce
2 T lemon juice
2 T red pepper
2 T garlic
Mix all ingredients and marinate pork overnight. Grill the pork loin and set aside.
Slice 2 medium Maui onions into 1/4" slices. In medium skillet, heat 2 T oil and 2 T unsalted butter over medium heat. Cook onions until translucent; stir in 1/2 T red wine vinegar and 1 T sugar. Simmer until caramelized.
2 pc potatoes, peeled, cut into julienne and blanched
1 T fresh basil
2 T butter
salt & pepper to taste
After blanching the julienne potatoes, add basil and butter. Cook as you would a pancake on a flat top grill.
Assembly: Place potato pancake on plate. Next, place the pork loin and finish with caramelized onion. Garnish with deep fried potato strings.
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