Nicole Barreira; better known as Chef Nicole of T-BONES and Cactus Jack’s has been with the Great NH Restaurants group since 2006. She has a culinary degree from Southern NH University, along with a Bachelor’s Degree in Hospitality Management and a Master’s Degree in Organizational Leadership / Marketing. She enjoys cooking and eating many types and styles of food and truly enjoys her job of creating new and seasonal menus for us! Here is just one of her favs!
1 1/2 lb Pork Tenderloin
6 oz of Dijon Mustard
Sea Salt (to taste)
2 oz Apricot Jam
Black Pepper (to taste)
Garlic Powder (to taste)
1 oz Olive Oil
1 Tbls Dried Rosemary
4 oz Italian or Homemade Garlic Crumbs
2 Tbls Minced Garlic
1. Season pork chops with salt, pepper and garlic powder. Slice into small individual tenderloins.
Mix in a large bowl the Dijon mustard, apricot jam, olive oil, dried rosemary, and minced garlic. Set aside 2 oz of marinade for crust.
Add pork to the crock pot, pour marinade on top of the pork and cook on low for 3-4 hours (just monitor it), you don’t want it to start to shred.
I used corn flakes again for my crunchy topping because I buy the healthy ones and I had run out of bread crumbs, I had crutons but thought this worked so well when I made it with the chicken. So I crunched up the corn flakes, added some salt, pepper and garlic powder to the flakes and mixed it up.
Flip it over and add to all sides of the pork medallion. I use tongs because it’s easy to scrape off the good parts!!
Pre heat broiler to 400 and finish coating the rest of the pork medallions. Yes I always use tinfoil over my pan because it really prevents you from a lot of scrubbing!
Broil the pork in the oven until crumbs are golden brown. Careful not to over cook! I seriously only broiled each side for 2-3 min each. I did flip them over so I got the crunch on all sides!
I served mine with Momma’s Sweet Mash and Green Beans Enjoy!
Even my boo did! Well only the Mash LOL!