White Bean and Garlic Soup
Serves 4
| 2 Tablespoons butter |
1 Tablespoon olive oil |
| 2 shallots, chopped |
1 sage leaf |
| 4 Cups cooked white beans | 4 Cups chicken broth |
| 1/2 Cup cream | 4 garlic cloves cut in 1/2 |
| 1/2 Teaspoon freshly ground black pepper | |
Place a medium sauce pan over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened. About 10 minutes. Remove from the heat, working in batches carefully ladle the soup into a blender and puree until smooth. Pour soup into another soup pan and puree the remaining soup. Add the cream and pepper and keep warm until ready to serve.
Smoked Pork Tenderloin
Serves 4
|
2 pork tenderloins, trimmed |
2 bay leaves |
|
¾ cup olive oil |
6 sprigs fresh sage, coarsely chopped |
| 4 cloves crushed garlic | 2 tablespoons molasses |
| 1 tablespoon crushed red pepper flakes | ¼ bourbon |
| 10 sprigs fresh thyme, coarsely chopped | |
Combine the bourbon and molasses. Add the remaining ingredients and roll the pork loin in this marinade. Refrigerate 8 hours or overnight, turning occasionally. Remove the pork from the marinade, season with salt and pepper and smoke over wood chips for 15 to 20 minutes. The pork may be finished in the smoker, on the grill, in a 350 F oven until an internal temperature of 145 F is reached.
