National Rum Day with the Coolinary Cafe and The Parched Pig.
EASY STREET (cocktail)
By Bar Manager Katy Ziegler
The Parched Pig & Coolinary Café
INGREDIENTS
- 1.5oz exotic fruit infused papa Pilar Rum
- 1oz Lime Juice
- 1oz coconut water
- .5oz Demerara or 1 brown sugar cube
PROCEDURE
1. Combine all ingredients in a shaker.
2. Shake, strain into glass and top with soda water.
ISLAND PORK TENDERLOIN
By Chef/Owner Tim Lipman
The Parched Pig & Coolinary Café
INGREDIENTS
- 2 pork tenderloin, silver skin removed
FOR MARINADE AND GLAZE
- ½ cup blonde rum
- 1/2 cup light soy
- 4 tbsp sugar
- 2 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 4 tbsp dark balsamic
- 2 tbsp chili powder
- 1 tbsp sesame oil
- pinch of fresh cracked pepper
FOR SIDES
- 2 small sweet potatoes
- 1 4oz bag of watercress
FOR VINAIGRETTE
- every day olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- juice of 2 limes
PROCEDURE
1. Combine marinade ingredients together in a bowl and whisk until dissolved. Divide into 2. In a large Ziploc bag, place both tenderloins and half the marinade, let marinate for at least 1 hr (up to 4). Put the other half of marinade in a small handle pot, bring to simmer and shut off.
2. After pork has marinated, place both tenderloins in a roasting pan that has been sprayed with pan spray.
3. Wash sweet potatoes and slice lengthwise. Drizzle with olive oil and salt and pepper, and place in pan around pork.
4. Place in a preheated 350 F oven and roast for approximately 45 minutes or until you reach desired temp.
5. Create vinaigrette - Combine honey, Dijon, lime juice and a drizzle of olive oil in a large bowl and whisk till combined.
6. To plate, slice pork into 1 inch medallions, lay on plate next to a half sweet potato. Place watercress in bowl with vinaigrette and toss, season with salt and pepper. Place watercress on plate and spoon glaze over pork.