One of my favorite things to cook, is a pork tenderloin. I probably cook a pork tenderloin once a month, if not more during grill season. It’s a great cut of pork, very flexible in how it can be prepared, and very affordable alternative to beef that still offers a great variety in its delicate flavor. When I’m ready to turn up my “Southerness” (Southerness would be defined as one’s ability to own their Southern heritage) and show off a great pork tenderloin I use my personal recipe for Sweet Southern Pork Tenderloin. Plus it’s Peach Season, and it’s time to start figuring out all the great ways to use these delicious fuzzy southern fruit, so we’ll throw in our recipe for a Bourbon Peach Glaze, to finish it off.
Tag Archives: Bourbon
Summer time means grilling season. It’s always a great feeling to spend the night before a big grill-out prepping ribs. Aside from pulled pork, Ribs are by far my favorite part of the pig. The debatable secret to great Southern ribs is the fairy dust known as dry rub. Next to home made BBQ sauce, it’s a BBQ chefs personal secret. Well it’s time to let my most recent discovery out, and share my “Dry Rub” secret. I’ve taken my cajun seasoning obsession to the extreme, and spiced up my baby back ribs.
Dust off your Seersucker suit, your favorite bow tie, and ladies, don’t forget your over the top hat, it’s Kentucky Derby weekend. The Kentucky Derby is a southern tradition, celebrating the running of the thoroughbreds,reaching back to 1875. A classic parade of southern culture, style and Kentucky cuisine. It’s always a great occasion to muddle some fresh mint and yell for your favorite horse and jockey.