Team Maroon

Smoked Pork Tenderloin (from "Not Afraid of Flavor" by Ben and Karen Barker)

Ingredients:

    2 pounds fresh pork tenderloin

    1/4 cup bourbon (we used Irish whiskey)

    2 table spoons molasses

    1 tablespoon crushed red pepper flakes (we used some chili powder, about 1 teaspoon)

    4 cloves crushed garlic

    2 crushed bay leaves

    10 sprigs fresh thyme, coarsely chopped 

    6 sprigs fresh sage, coarsely chopped

    3/4 cup olive or peanut oil

    Hickory Chips

Preparation:

    1. Combine the bourbon and molasses.  Add the remaining ingredients and roll the pork in this marinade.  Refrigerate for 8 hours, or over night, turning occasionally.

    2. Remove the pork from the marinade, season with salt, and smoke over hickory, cherry, or apple wood, basting with the marinade, for 15-20 minutes.  The pork may then continue to cook on the smoker, be finished on a grill, or be roasted in a 350 degree oven until it reached an internal temperature of 145 to 150 degrees.  Remove from heat and rest the tenderloin for 10 minutes before slicing.  This can be made and refrigerated; bring to room temperature before serving.

Raspberry and Cream Cheese Stuffed French Toast

Ingredients:

    12 slices of French bread

    (1) 8 oz. package of cream cheese, softened

    1/2 cup of seedless raspberry jam

    1 teaspoon cinnamon

    5 eggs, beaten

    1/4 cup milk

    1 1/2 teaspoon almond extract

    1 tablespoon butter

Preparation:

    1. Cut French bread into 1 to 1 1/4 inch thick slices.  From the bottom side, cut a pocket into the bread slice for the filling.

    2. In a mixing bowl, fold the cream cheese, jam, and cinnamon together.

    3. Fill the pockets with the cream cheese mixture

    4. In another mixing bowl, beat the eggs,  milk, and almond extract.

    5. Melt the butter in a large heavy skillet over medium heat.  Dip the slices in the egg mixture to coat. Place on the skillet and cook on both sides until golden brown.