Fall PISCO PEAR PORK TENDERLOIN...
Filet a pork tenderloin that gas been brined over night in a gallon of water 1C. Cider vinegar 1 cup brown sugar half cup sea salt and 4 bat leaves
Pat dry brined pork lay flat on work table.
Sprinkle with sea salt and white pepper
Add jar of Pisco Pear Butter
Handful of arugula
1 C. Of blue cheese
4 cloves of roasted garlic
Bring together tie with culinary string and weave a branch of rosemary
Sear in a hot skillet to firm crust on outside then transfer to a 375 oven til 160 degrees in center
Rest 10 min