Pigtale Twist

Chef and Owner Meg Dhamer


Libertyville Farmers Market Recipe Demonstration

1 Bottle Balsamic Syrup (Some brands call it “Glaze”, “Syrup”, or “Cream” but it’s very thick balsamic)

1 TBS Smoked Paprika, Kosher Salt & Freshly Cracked Black Pepper

2 Medium Pork Tenderloins, Trimmed

1 Jar Pigtale Twist Three Berry Vinaigrette

1 Plastic Squirty Bottle ( keep 3 Berry Vinaigrette in a squirty bottle for a flawless, even stream displaying a professional finish & design i.e. cross hatch marks such as on a steak, geometric etc.)

1 ½ Cups Wild Rice

1 Cup White Raisins

3 Shallots Peeled & Minced

½ Cup Slivered Almonds Toasted in a Dry Skillet for 5 Minutes While Shaking (medium low heat)

1 ¾ Cups Water

1 ½ Cups Dry White Wine OR Chicken Stock OR Fresh Orange Juice

1 lb. Very Fresh Mescelum Greens OR Spring Mix OR Herb Salad

2 TBS Extra Virgin Olive Oil + 1 tsp. Sesame Oil

One Orange & Microplane + 1/3 Cup Black Sesame Seeds for Color & Decoration

***Optional ~ Orange Segments, Fresh Raspberries, Spiced Pecans, Crumbled Goat Cheese

   This salad is so elegant, refreshing & perfect for a leisurely summer evening under the stars joined by friends & family. In a large saucepan, with a heavy bottom & tight fitting lid bring water & selected other liquid (wine, chicken stock or orange juice) totaling 3 ¼ cups to a boil. Season the liquid with salt & pepper. Sometimes I enjoy a bit of fresh Thyme here as well, other times 2-3 tsp. hot curry powder & sometimes not. Imagination is our friend! Add the shallots, white raisins and 1 ½ cups wild rice. Stir very well, cover & lower the heat to medium low erroring on the low end. Cook for 20 minutes then remove from the heat and let remain with lid intact for at least 10 minutes without removing the lid. Mix the toasted almonds in just before serving.

     Mix ½ a cup balsamic syrup with the paprika. Liberally brush the tenderloins with the mixture or if planning ahead marinate the tenderloins with the syrup in a Ziploc up to 2 days ahead. Light a charcoal grill preferably with a chimney not lighter fluid. Grill the tenderloin(s) for 6-7 minutes per side. The sugars in the balsamic will create a wonderfully flavored crust. Remove the tenderloins, transfer to a room temperature platter & tent well with foil allowing to rest a minimum of 10 minutes (resting allows the meat’s juices to redistribute ensuring a moist & juicy quality meat). The tenderloins may also be cooled, wrapped in plastic wrap and kept in the refrigerator for up to two days.

     Assembly: Lightly toss greens with oils, salt & pepper just to create a shine. Heap the greens upon a large platter. Create a stripe of rice down the center of the greens lengthwise. Slice the tenderloins with a razor sharp knife for clean edges & fan the meat down the center of the rice. Drizzle Pigtale Twist 3 Berry over the entire platter & finish with fresh orange zest holding your Microplane a good foot above the platter for even sprinkling. Repeat with black sesame seeds. Orange segments, raspberries, spiced pecans or goat’s cheese may be added now. A crisp, chilled Pinot Grigio with pear tones & the night is complete!

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