This is one more recipe pulled from the Tupelo Honey Cookbook that's proven to have so many great meal ideas. Alas, while this was a unique way to do a pork tenderloin, I expect this is the one and only time this particular meal will be prepared at the Roediger House.
I put some good labor into it, meticulously dicing the ingredients that went into the apple salsa, and taking the time to smoke the jalapeños when I made pork shoulders last week. This was also my first trial of the black rice I got not too long ago.
Half of tonight's crew that gathered for New Year's Eve said it was pretty good, but the other half found it not so pleasing to the palate.
Oh well. It was worth trying. It just didn't rise to the special, special meal I'd like to have served to bring 2013 to a close.
"Root Beer Molasses-Glazed Pork Tenderloin" (p. 149) with "Smoked Jalapeño Sauce" (p. 23) and "Apple Salsa" (p. 4), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 150.
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