Breakfast featured recipe Sandwiches World Food Championships

Brown Sugar Bourbon Southern Benedict

My husband, Jeremy,  absolutely loves eggs benedict, but sadly, I don’t make them nearly enough.  When World Food Championships challenged us to create recipes using at least three sponsored ingredients, I fell in love with Brown Sugar Bourbon glazed pork tenderloin and Jeremy suggested using the left over pork in a Southern themed eggs benedict recipe. We layered each English muffin with Brown Sugar Bourbon pork tenderloin, crispy collard greens, poached eggs, and a simple blender hollandaise sauce, and surprisingly, it worked.  It worked really well.

Brown Sugar Bourbon Southern Benedict

Brown Sugar Bourbon Southern Benedict

Ingredients

  • Glaze:
  • ¾ c. Brown Sugar Bourbon
  • 4 TBSP Great Value Butter
  • Pork:
  • 1 pork tenderloins
  • salt & pepper
  • 2 TBSP olive oil
  • Saison BBQ Sauce
  • ½ c. Boulevard Tank 7 American Saison
  • ¾ c. Great Value Ketchup
  • 2 TBSP Great Value Light Brown Sugar
  • 1 TBSP vinegar
  • 1 TBSP Worcestershire
  • 2 tsp paprika
  • dash of tabasco
  • Spicy Hollandaise:
  • 3 egg yolks
  • 1 TBSP spicy southwestern mustard
  • 1 TBSP lemon juice
  • 1 dash tabasco
  • ½ c. Great Value Butter-melted
  • Bread:
  • 4 Great Value English Muffins-split and toasted
  • Greens:
  • 2 c. chopped fresh collard greens
  • 1 TBSP olive oil
  • 1 tsp salt
  • Eggs:
  • 8 eggs-poached

Instructions

  1. Pork:
  2. Heat olive oil in an oven proof skillet. Brown tenderloins on all sides over medium-high heat—approximately 10 minutes total. Add butter and bourbon to skillet to deglaze. Turn tenderloins to coat in bourbon. Place in a 375 degree oven and bake until internal temperature reaches 140 degrees, brushing with glaze from the skillet frequently. Tent with foil and allow to rest for 10 minutes. Thinly slice pork for sandwiches.
  3. Saison BBQ Sauce:
  4. In a sauce pan, brink saison to a boil. Simmer for 5-7 minutes to reduce by half. Add remaining bbq sauce ingredients and stir to combine.
  5. Spicy Hollandaise:
  6. Combine egg yolks, mustard, lemon juice, and tabasco in a blender. While blending, drizzle in melted butter.
  7. Crispy Greens:
  8. In a large bowl, toss collards with olive oil and salt. Transfer to a cookie sheet. Bake at 350 degrees for 10-15 minutes or until crispy.
  9. Assembly:
  10. To assemble benedicts, spread 1 TBSP bbq sauce on the inside bottom English muffin. Place 2 slices of pork tenderloin onto the English muffin. Top with crispy greens, a poached egg, and a drizzle of hollandaise.
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