Recipe: Open Face Pork Tenderloin Sandwich & Pina Colada

Recipe courtesy Chef Manny/ Don Q Rum

Open Face Pork Tenderloin Sandwich:

Bacon Berries Compote

• Berries: 2 cups of any mix (strawberries, blueberries, raspberries, or blackberries).
• 1Lb of bacon small diced.
• Sweetener: 2 tablespoons of sugar, honey, or maple syrup (adjust to taste).
• Acid: 1 tablespoon of fresh lemon juice.

Sautee bacon with a tablespoon of butter

Combine: Put the berries, sugar, and lemon juice into a small pot.

Heat: Turn the stove to medium heat until the mixture starts to bubble gently.

Simmer: Lower the heat. Cook for 8 to 10 minutes. Stir gently and mash a few berries with a spoon to release the juices.

Cool: Remove from the heat. Top with Don Q Rum and let it cool down so the sauce thickens up before you serve it.

--Pork Tenderloin. Marinate in a cup of apple juice, teaspoon of liquid smoke for at least 4hrs. I would recommend overnight.

In a hot skillet with a tablespoon of butter and a tablespoon of olive oil seared the pork for about 2min on each side. Transfer to the oven at 400*F for about 20-25minutes.

Toast your favorite bread (I prefer rustic bread or French Baguette)

Add butter and toast it for about 4-6 minutes at 400*F

After taking the bread toasted out of the oven, add Brie Cheese then watercress

Sliced the pork thin and place it on the top of the watercress

Finish the open-faced Sandwich with the bacon berries compote on top of the pork

Enjoy it!

Piña Colada

Ingredients

• Don Q 2 oz
• Cream of coconut: 2 oz
• Pineapple juice: 3 oz (freshly squeezed is best)
• Frozen pineapple or ice: 1 cup
• Garnish: Pineapple wedge and maraschino cherry

Pour the rum, pineapple juice, and cream of coconut into a blender first.

Add the frozen pineapple chunks or ice cubes.

Blend on high speed for 15 to 30 seconds until rich, thick, and smooth.

Pour into a hurricane or tall glass.

Add your garnish and serve with a straw

Toast to End of Summer!

For more recipes, visit Don Q Rum online.