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Michigan International Speedway's rosemary pork tenderloin w/ cheddar cheese mashed potatoes

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(WJBK) - Get the Michigan International Speedway's recipe for rosemary marinated pork tenderloin with cheddar mashed potatoes.

It's hosting the Michigan Wine and Beer Fest Saturday, May 10, 2014.

 
Rosemary Marinated Pork Tenderloin with cheddar cheese mashed potatoes

Ingredients:

16 oz Pork tenderloin
4 oz Fresh chopped rosemary
1/3 cup Canola Oil
4 oz Chopped garlic
2 oz Granulated onion
TT Salt and pepper
½ cup Bergdorfs cabernet franc
4 large Peeled potatoes
¼ cup Milk 
¼  lb. Butter
4 oz Shredded cheddar and jack cheese

Method:

Trim the fat and silver skin off the pork. Mix the next six ingredients together, pour over the pork and let sit for 2 hours.

Quarter the potatoes and, put water in a sauce pan with salt and bring to a boil. Cook till very tender and drain. Mash and add milk, butter. Once you get to the consistency, add cheese and salt and pepper to taste.

Put oil in a fry pan, sear or brown off the pork. Have oven preheated to 350 degrees and finish pork to an internal temperature of 160 degrees. Let the pork rest before slicing.

Arrange the mashed potato on your plate and slice the pork on a bias cut and place on top of the mashed potatoes.

This will be served with Burgdorfs Cabernet Franc


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