Another visit to Ryan and Wood Distilleries…..and a recipe to go with it!
How can you not have a good time when visiting a distillery, huh? You get intoxicated in the best possible way walking in the door by the aromas and it is fantastic. Bob Ryan gave me the rundown on how to make rum from the molasses to the barreling and it was again so interesting. So here is the recipe I came up with to use his delicious product in my kitchen for more than just making a cocktail–which is currently on my agenda!
Folly Cove Rum Marinated Pork Tenderloin with Pineapple Rum Salsa
For the pork:
1 large navel orange, zested and juiced
1/2 cup Folly Cove Rum
1/3 cup reduced sodium soy sauce
2 tablespoons honey or agave nectar
2 teaspoons cumin
2 teaspoons minced garlic
1/4 teaspoon cayenne pepper (or more to taste)
1 1 to 1 1/4 pound pork tenderloin, cleaned
In large zip top bag combine orange juice and zest, Folly Cove Rum, soy sauce, honey, cumin, garlic and cayenne pepper. Drop in pork tenderloin and allow to marinate at least 6 hours but preferably over night.
When ready to cook, preheat oven to 350 degrees or outdoor grill to medium high. Remove pork from marinade and pat dry. If grilling indoors, preheat grill pan to nearly smoking. Sear pork on all sides and finish in oven for 11-15 minutes until cooked to medium. If cooking on an outside gas grill, sear both sides and the reduce the heat to cook the pork completely to the desired temperature.
Allow to rest 10 minutes before slicing in to 1/2″ rounds. Top with Rum Pineapple Salsa and enjoy!
For the Rum Pineapple Salsa:
2 cups diced fresh pineapple
2 tablespoons diced onion
1/2 chop diced red bell pepper
3 tablespoons chopped fresh cilantro
1-2 tablespoons agave nectar or honey
2 tablespoons Folly Cove Rum
1/2 to 1 teaspoon hot sauce (to taste)
Salt & pepper to taste
Combine all ingredients in a large bowl. Refrigerate until ready to serve with Folly Cove Rum marinated pork.
Enjoy! Serves 2-3 people