Slice the tenderloin into 1 1/2 inch slices or 6 pork chops
1 tbsp. Freshly chopped garlic
1 tbsp Chopped parsley
1 tbsp red wine vinegar
1 tbsp Virgin olive oil
2 tsp salt
2 tsp coarse black pepper
1 tsp sweet paprika or spicy if you like it
1/2 tsp cumin
1/2 tsp sugar
Whisk together all marinade ingredients and pour over pork. Let marinade for 1-2 hours in Ziploc bag refrigerated.
Heat a large saute Pan on medium heat
add 2 tbsp butter to pan. Let it melt completely (don't burn the butter baby)
Add the pork to the pan do not over crowd the pan. Tenderloin cooks quickly about 5-6 minutes per side. Each side should be Evenly seared with a nice golden brown color. Cook to 165 degrees internally
Smoked Mac And Cheese:
Cook 3 cups elbow pasta and drain.
In a sauce pan on med-low heat 2 cups half and half with 1 stick butter.
When butter is melted add 1 cup smoked Swiss cheese and 1 cup sharp cheddar cheese
whisk the cheese until completely melted into the half and half. Turn the heat off. Add more cheese if needed to make the sauce thicker Or more Half & half to thin it (its up to you).
Add the cooked pasta to the cheese sauce and mix well. Taste, then adjust with salt if needed.
Boil a pot of salted water add 12-15 broccoli crowns. When the broccoli turns bright green remove from water and place in a ice bath.
Heat a suate pan on medium heat, then add 3 tbs. butter and 3 tbs.olive oil
Add the broccoli crowns and 1 tsp black pepper
cook until the broccoli is hot all the way through.
Plate up everything how ever you want or just like the picture. Enjoy it!