Here’s another great South Carolina Grown recipe from Chef Eric Wagner at the HGTC!
Peach Butter
4 large Juicy Peaches
½ oz vegetable oil
1 oz honey
4 oz apple juice
2 oz Palmetto Whiskey
Peel and rough chop peaches.
Place all ingredients in a sauce pan a slowly reduce until thick. Puree and add Palmetto Whiskey.
Pork Tenderloin Medallions Recipe
Sweet Potatoes with Worley Farms Goat Cheese
Roasted Okra
Palmetto Whiskey Peach Butter
Peach Butter
4 large Juicy Peaches
½ oz vegetable oil
1 oz honey
4 oz apple juice
2 oz Palmetto Whiskey
Peel and rough chop peaches.
Place all ingredients in a sauce pan a slowly reduce until thick.
Puree and add Palmetto Whiskey.
Chef Eric Wagner
Chef Eric Wagner
Pan Seared Pork Tenderloin
Sweet Potato Hash
Wilted Spinach greens
Blackberry Bourbon Glaze
4 – 4oz pork tenderloin medallions
seasoned with s/p
pan sear until MR
2-large sweet potatoes diced small
4-slices of bacon diced
1-small vadalia onion
S/P to taste
Blanch diced potatoes in water until tender/ drain
In saute pan cook bacon/ onions until lightly browned
add the potatoes and cook until they all hold togther well.
Mold in timbal to place in center of spinach.
in saute pan 1/2 oz olive oil 2 cloves minced garlic saute 1# baby spinach.
Combine 2 pint of blackberries with 2 oz bourbon add 1oz honey
simmer till thick, strain over pork.
Serves 4