Cranberry stuffed pork tenderloin with a maple syrup glaze
Since I'm packing up right now and getting ready for The Snowshoe Grilling Challenge, I figured I would post a picture of a past turn in from a grilling competition.
This was our pork tenderloin turn in from Hogstock 2007, in Warren, NH. It was open garnish but you had to use maple syrup. This was all Kris. She formulated the recipe, she practiced it for weeks before, she did the prep, and she did the presentation. When it got a call for first place I was so happy for her. If you want the recipe you'll have to get it from her.
This was our pork tenderloin turn in from Hogstock 2007, in Warren, NH. It was open garnish but you had to use maple syrup. This was all Kris. She formulated the recipe, she practiced it for weeks before, she did the prep, and she did the presentation. When it got a call for first place I was so happy for her. If you want the recipe you'll have to get it from her.
1 comment:
Awesome. Kris needs to get bumped up from 49% status!
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