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Golden Door Pork TenderloinGolden Door Pork Tenderloin

Golden Door Pork Tenderloin


By: Fletch M. - Foley, AL - 2017 Recipe Contest Submission

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Dublins Delight Coffee 10 oz. Bag Ground

Brine:

  • 2 cups brewed Door County Dublins Delight Coffee
  • 1 8 oz. pork tenderloin
  • 4 bay leaves
  • 1 gallon water
  • 2 teaspoons sugar
  • 1/4 cup salt
  • 2 tablespoons black peppercorns
  • Combine all ingredients keep cold for two days
Pork:
  • After the two days remove pork from brine, pat dry and season with salt and pepper. Add 2 tablespoons of oil to a medium skillet when hot place pork in skillet turning to brown and crust all sides. Remove skillet and place in 350 degree oven for 20 minutes or temperature reaches 165. Let rest 15 minutes slice and enjoy
Crowder Peas:
  • 2 cups Door County Black Velvet Coffee brewed
  • 1 16 oz bag fresh crowder peas
  • 1 teaspoons garlic salt
  • 1 white onion chopped
  • 1/2 green pepper chopped
  • 1/2 red pepper chopped
  • 16 ounces chicken stock
  • Salt & pepper to taste
  • Preheat oven to 350 degrees. Rinse peas. Place all ingredients in baking dish, cook for 2 1/2 hours or until Peas are tender. Remove bay leaves
Spinach:
  • 20 oz fresh spinach
  • 1/2 cup chicken stock
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon oil
  • Salt & pepper to taste
  • Heat a medium to large skillet to medium high, when hot add garlic sauté until fragrant. Add chicken stock and fresh spinach salt and pepper to taste. Cook about four minutes or until wilted.
Door County Black Velvet Red Eye Gravy
  • 1/2 cup Door County Black Velvet Coffee
  • 1/4 cup cold water
  • 2 teaspoons flour
  • 1/4 cup white onions
  • 1 teaspoons unsalted butter
  • Salt & pepper to taste
  • Heat butter in medium skillet, when hot add onions sauté until translucent. Mix flour and cold water together making a slurry. Add coffee and slurry mix to skillet whisking well cooked until desired thickness and hot.
Door County Chocolate Cherry Ice Cream:
  • 1 cup Door County Chocolate Cherry Coffee Beans
  • 5 oz Door County Cherry De-Lite Dark Chocolate Covered Dried Cherries
  • 1/2 cup half & half
  • 1/2 cup whole milk
  • 3/4 cup sugar
  • 4 egg yolks, whisked
  • 2 vanilla beans
  • In a medium pot heat all ingredients over medium low heat for 20 minutes. Turn off heat and cover for 1 1/2 hours. Place on a mesh strainer pouring mixture through.
  • Return the mixture to a pot heat on medium, add whisked egg stirring constantly cook until mixture coated the back of the spatula. Cool and freeze according to the manufacturer instructions of the ice cream maker

Instructions:

Day 1 - Brine Pork & Make Ice Cream
Day 2 - Drunk Door County Tea
Day 3 - Cook Peas, Pork, Red Eye Gravy, and Spinach

Brine:

  1. Combine all ingredients keep cold for two days
Pork:
  1. After the two days, remove pork from brine, pat dry and season with salt and pepper
  2. Add 2 tablespoons of oil to a medium skillet when hot place pork in skillet turning to brown and crust all sides
  3. Remove skillet and place in 350°F oven for 20 minutes or temperature reaches 165
  4. Let rest 15 minutes slice and enjoy
Crowder Peas:
  1. Preheat oven to 350°F and rinse peas
  2. Place all ingredients in baking dish, cook for 2 1/2 hours, or until peas are tender
  3. Remove bay leaves
Spinach:
  1. Heat a medium to large skillet to medium high and when hot, add garlic sauté until fragrant
  2. Add chicken stock and fresh spinach salt and pepper to taste. Cook about 4 minutes or until wilted.
Door County Black Velvet Red Eye Gravy:
  1. Heat butter in medium skillet and when hot add onions sauté until translucent
  2. Mix flour and cold water together making a slurry
  3. Add coffee and slurry mix to skillet whisking well cooked until desired thickness and hot
Door County Chocolate Cherry Ice Cream:
  1. In a medium pot, heat all ingredients over medium low heat for 20 minutes and then, turn off heat and cover for 1 1/2 hours
  2. Place on a mesh strainer pouring mixture through
  3. Return the mixture to a pot heat on medium, and add whisked egg stirring constantly cook until mixture coated the back of the spatula
  4. Cool and freeze according to the manufacturer instructions of the ice cream maker