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Recipe: Pulled BBQ Pork Tenderloin Crepes with Apple Chutney



Recipe: Pulled BBQ Pork Tenderloin Crepes with Apple Chutney

Apple Chutney

What you’ll need:

Fuji apples peeled, cored and half-inch diced

1 cup (chopped) yellow onion

2 Tablespoons (minced) fresh ginger

1 cup freshly squeezed orange juice (from 2 oranges)

3/4 cup good cider vinegar (from Whole Foods)

1 cup light brown sugar, lightly packed

1 teaspoon whole dried mustard seeds

1/2 teaspoon cinnamon

1/2 teaspoons kosher salt

3/4 cup craisin

1 pack of crepe shells from whole foods (6")

 

Directions:

  1. In a large saucepan, combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seed, ground cinnamon, and salt.
  2. Bring the mixture to a boil over medium-high heat, stir occasionally. Reduce the heat to a simmer and continue cooking, stirring occasionally, for 50 minutes to an hour, until most of the liquid has evaporated.
  3. Take off the heat and add in the craisins

 

Pulled BBQ Pork

What you’ll need:

1 pork tenderloin, clean of silver skin and fat

1 cup of BBQ sauce (365 from whole food sauce)

 

Directions:

  1. Heat Oven to 350 'F .
  2. Wrap tenderloin in aluminum foil and roast for 1.5 hours, remove and cool. With a fork, pull the pork tenderloin so that it looks like thread.
  3. Mix the BBQ sauce with the threaded pork. Heat in a pan for 3 minutes until mixed thoroughly. Remove and assemble.

 

To assemble:

Place a crepe shell on a clean surface. Place 2 oz. of BBQ pork in the middle of the crepe shell. Fold into a triangle. Place onto a plate and top with 2 Tablespoons of apple chutney, sprinkle with powder sugar and garnish with a mint sprig.

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