Fresh for Fall with Exit 2 Bar & Grill

If you’re driving down the 290 make sure to get off at Exit 2 at Colvin and stop for drinks and a delicious meal at Exit 2 Bar and Grill! Executive Chef, Auston Mavrak, and Owner, Lisa Galus, were in the kitchen this morning preparing a pork tenderloin dish that is perfect for fall. You can learn more about Exit 2 Bar and Grill by checking out their website, www.exit2bar.com or visit their location at 3191 Eggert Rd. in Tonawanda.

Maple Glaze pork tenderloin over fall risotto

Ingredients:

1 large pork tenderloin

2 cups Arborio rice

1 large white onion

 

2 cups Crumbly Bleu Cheese

5 slices of butter

1 quart sliced figs

3 cups of diced tomatoes

1 cup of sliced cooked bacon

1/2 cup of red wine vinegar

1/2 cup of sugar

1/4 cup of chopped scallions

1 1/2 cup of pure maple syrup

1/2 corn startch

Pinch of Paprika

2 teaspoons of canola oil

Baby Arugula

 

Directions:

Take sugar, corn starch and salt whisk together and rub the pork add oil to frying pan and make sure it is at medium heat

– Sear all sides of tenderloin and then place on a sheet tray, covering with maple syrup/paprika mixture and bake at 375 for 20 min and basting every 5 min with the glaze take out and let rest, slice into ½ inch medallions

 

Risotto

-Toast the Arborio rice with the white onion for 4 minutes in a large pot making sure not to burn the rice

-Add white wine and stock making sure to stir constantly for 15 minutes

-Add diced figs and then finish with blue cheese and butter

Tomato Bacon Jam

– Sauté dice tomatoes in light oil and add white vinegar, sugar, cooked bacon, and scallions for 2 – 4 minutes then reduce heat until mixture becomes jam consistency

Plating

-Quickly flash pan fry the arugula and place the risotto in a dish.. Fan out the pork medallions over the top of the risotto and lay a dollop jam on each medallion piece. Finish the wilted arugula.

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