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Smoked Pork Tenderloin with Roasted Iowa Corn Wrap
FOOD NETWORK38Ingredients
5Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 ears corn (roasted, cut from cob)
- 2 roasted red bell peppers (large)
- salt
- pepper
- 4 wonton wrappers (large)
- 24 oz. pork tenderloin (smoked)
- 2 strips bacon (chopped)
- 2 oz. Vidalia onion (chopped)
- 8 oz. green beans (trimmed)
- 8 oz. wax beans (trimmed)
- 4 oz. water
- 2 baking potatoes (large, like russets, cooked and mashed)
- 1 pork butt (bone-in)
- 1/2 cup spice (barbecue)
- 2 pork tenderloins
- 1 cup salt
- 2 cups sugar
- 1 qt. apple juice
- 1 Tbsp. black pepper
- 1 tsp. cinnamon
- 1 tsp. clove
- 1 tsp. thyme
- 1/2 cup pepper (diced, cured bacon)
- 1 small onion (diced)
- 2 ancho peppers
- 8 oz. brown sugar
- 2 cups bourbon
- 2 Tbsp. freshly ground black pepper
- 1 Tbsp. vegetable oil
- 8 oz. onions (chopped)
- 4 oz. celery (chopped)
- 4 oz. carrots (chopped)
- 1 qt. veal stock
- 1 lb. veal bones
- 1 bay leaf
- 1 Tbsp. black peppercorns (cracked)
- 1 oz. cornstarch
- 1 Tbsp. water
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