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, or visit their location at 3191 Eggert Rd. in Tonawanda.

Maple Glaze pork tenderloin over fall risotto


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



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



-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


-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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