Vanilla-Honey Seared Pork with
Orange Blossom Cabbage Hash on Grilled Crostini
By Chef Tim Kuck

Appetizer Version (serves 40)
2 ½ Pounds Trimmed Pork Tenderloin

Marinade
¼ cup EVOO
¼ cup Low Sodium Soy Sauce
¼ cup Black Sage Honey (must be Savannah Bee Honey)
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
Sea Salt and Fresh Ground Pepper to Taste

Blend all ingredients together in the above order. Pour over Tenderloins and marinate for at least 8 hours.

Sear Pork Tenderloin in Walnut Oil and Finish in Oven at 350° until Medium Rare.
When cool slice Tenderloin and flash Grill on low heat

Cabbage Hash
1 Pound Trimmed Fresh Brussel Sprouts (shredded)
1 Pound Purple Cabbage (shredded)
1 cup Chopped Walnuts
1 cup Crumbled Feta Cheese
2 ounces Walnut Oil
¼ cup Nielsen-Massey Pure Orange Extract
¼ cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
2 tablespoons Nielsen-Massey Orange Blossom Water
4 ounces Water (to steam hash)
Sea Salt and Fresh Ground Pepper

Clean and shred Brussel Sprouts and Purple cabbage in a Food Processor with a 14 Blade. In a bowl add Sprouts, Cabbage, Walnuts, Orange Extract, Orange Blossom Water and Vanilla Sugar. Stir and let sit for 1 Hour. In a Large skillet heat Walnut Oil, add Mixture and 4 oz water to steam. Should be crunchy. Finish with Feta Cheese and Salt and Pepper to taste.

Apple Compote
1 stick unsalted butter
2 Granny Smith Apples (chopped)
1 cup Dried Cranberries
1/3 cup Nielsen-Massey Mexican Pure Vanilla Extract
¼ cup Brown Sugar
1 tablespoon Balsamic Vinegar
Fresh Ground Pepper

Soak Dried Cranberries in Nielsen-Massey Mexican Pure Vanilla Extract for 20 minutes. In a large skillet melt butter and add apples and cranberries. Sauté apples until almost tender then add brown sugar and balsamic vinegar. Finish with fresh ground pepper.

Grilled Crostini
2 Loaves Quality French bread (sliced ¼ inch thick)
1 stick unsalted butter melted

Melt butter and brush on both sides sliced bread. Grill until toasted with good grill marks.

Assemble (bottom to top)
Grilled Crostini
2 tablespoons Hash Mixture
1 slice Pork Tenderloin (for best result quick grill Tenderloin)
1/3 tablespoon Compote