Joyous Pork Tenderloin from Joe Cahn
Updated: Jan 4
Here is another recipe from the 1996 Chef’s Charity for Children. Joe Cahn opened the New Orleans School of Cooking in 1980. In 1996, he bought a mobile home and set out to tailgate at every NFL stadium. He has obtained the title of Commissioner of Tailgating. He assisted Chef Warren Leruth at the Chef’s Charity upon the death of Leruth’s son Lee. This was one of the best pork loins I have ever eaten.
1 8lb boneless Pork Loin, well trimmed
1/2 stick Butter
1 cup Steen’s Cane Syrup
2 tablespoons Creole Mustard
1 tablespoon Salt
1 tablespoon coarse ground Pepper
1 teaspoon Garlic, chopped
1/2 quart Heavy Cream
4 medium Sweet Potatoes (cooked & mashed) or 2 16oz cans of sweet potatoes (drained & mashed)
3/4 cup Apple Juice
zest of 2 Oranges
zest of 2 Lemons
Cinnamon to taste
Nutmeg to taste
Combine ingredients for marinade. Spread on pork, cover and refrigerate 6 to 8 hours.
Preheat oven to 375 degrees. Spread butter on pork and cook for 20 to 25 minutes, or until done.
Combine all ingredients for sauce and let cook on low heat for 20 minutes. Strain sauce.
Slice pork, pour sauce and garnish with roasted pecans.