Espresso Pork Tenderloin
(by Angleo Prosperi-Porta, Flavours of Cooper's Cove Guesthouse)

For those who love coffee in many different forms. The espresso gives the meat a beautiful dark color and makes for a rich, flavorful sauce. This recipe will give eight generous portions.

Marinade Ingredients:

• 1 c. cold espresso or strong regular coffee
• 6 large garlic cloves, peeled and sliced
• 1/4 c. coarsely chopped onion
• 2 tbsp. honey
• 1/4 c. dark rum
• 1/2 tsp. fresh ground black pepper
• 2-3 whole cloves
• 1/4 tsp. fresh grated nutmeg

Ingredients:

• 4 whole pork tenderloins, approximately 12 oz. each
• 3-4 tbsp. vegetable oil
• 2 c. brown meat stock
• 2-3 tbsp. cold butter
• salt and fresh ground black pepper to taste

Place all ingredients except the pork, vegetable oil, stock and butter into a bowl and whisk to combine.

Trim the pork tenderloins of any fat and sinew if necessary and place into a heavy plastic freezer bag large enough to hold the meat and marinade.

Pour the marinade into the bag and seal the bag, squeezing out as much air as possible.

Turn the bag over to coat the tenderloins and place onto a plate or tray then into the refrigerator for at least 6 hours or overnight.

Remove the tenderloins from the marinade and pat dry with paper towels or a clean kitchen cloth and set aside.

Heat a heavy bottomed frying pan large enough to hold all four tenderloins or use a smaller pan and sear the tenderloins in two batches.

When the pan is hot add the vegetable oil and sear the tenderloins 1 1/2- 2 minutes on each side and remove to an oven proof tray.

Transfer the tenderloins to a preheated400F. oven and roast 8 minutes until medium.

Remove from the oven and set aside covered lightly and allow the tenderloins to rest before slicing.

While the tenderloins are in the oven strain the marinade into the frying pan, bring to a boil and reduce by half.

Add the chicken stock and reduce by approximately 2/3 until it begins to thicken.

When the sauce begins to look syrupy lower heat and whisk in the cold butter.

Season to taste with salt and pepper and remove from the heat.

Slice the tenderloins on a bias into 1/2 inch medallions and serve with the sauce.

Coat the insides of two 6- inch or one 9- inch spring form pans with butter or non-stick spray and line the bottoms with circles of parchment paper and set aside.

Over a pot of simmering water, melt the butter, sugar, coffee and chopped chocolate.

Stir until smooth, remove from the heat and whisk in the eggs one at a time and then whisk in the hazelnuts.

Pour the mixture into the prepared pan and level.

Bake in a preheated 325F. oven for 40 - 50 minutes until the center springs back when pressed. The torts will rise as they bake and then settle again as they cool.

Cool in the pan and serve at room temperature.

To serve, dust with cocoa and cut small portions with a warm wet knife.

Garnish with Brandied Oranges and chocolate.

Prehead the oven to 325 F /160 C. Combine brown sugar, mustard, chilli powder, salt, pepper and garlic powder. Stir beer, vinegar, molasses, and BBQ sauce in a dutch oven or roaster and add seasoned pork shoulder. Then cover and cook, basting often, for 3 to 4 hours until the meat pulls away easily with a fork.

Allow pork to cool slightly and skim off fat resting on top of juices. Use two forks to "pull" the pork into shreads and mix it into the juices. Return to the oven to warm. Pulled pork can be spooned on to plates or served on a bun.

ANNA This is a great party recipe because it can be completely prepared ahead of time. Like a good pot of soup, it always tastes better the next day.

MICHAEL After you get the hang of this slow-cooking technique that produces rich, intense flavors, you’ll develop your own style in seasoning the final product. Perhaps a dash of hot sauce, extra molasses or even a splash of balsamic vinegar could become your signature twist.