GOLDEN VALLEY, Minn. - Madden's Food & Wine Weekend is taking place August 24-26, where chefs from Madden's will team up with Twin Cities chefs to provide a culinary experience that promises to be unforgettable.
Executive Chef Matias Latorre from Madden's Spicy Pork Tenderloin with Tomato Salad and Arugula Salad
Spicy Rub
1 tbsp. granulated garlic
1 tbsp. dry oregano
½ tbsp. black pepper
1 tbsp. kosher salt
1 tbsp. Cajun seasoning
½ tbsp. smoked paprika
1 tbsp. dry mustard
Pork
Marinate four 1½ pound - 2 pound pork tenderloins in spicy dry rub for 2 to 4 hours
Smoke the pork in an indirect heat grill with choice of wood or wood chips until the internal temperature of the pork reaches 160-165 degrees Fahrenheit
Remove pork from grill and let rest for 20 minutes
Tomato Salad
Three heirloom tomatoes, sliced into 1/3 inch slices - reserve in refrigerator
3 oz. shaved pecorino cheese
Freshly crushed black pepper
Salt
Olive Oil
Arugula Salad
Arugula
½ c. maple syrup
1 tsp. Dijon mustard
1 tbsp. lemon juice
1 tbsp. rice wine vinegar
½ c. olive oil
Salt
Pepper
Plating
Place the tomatoes in the center of the plate and season them with salt, pepper and olive oil. Top with shaved pecorino cheese. Place sliced pork tenderloin on top of the tomatoes and cheese. Finish with arugula salad.
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