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

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
Olive Oil

Arugula Salad
½ c. maple syrup
1 tsp. Dijon mustard
1 tbsp. lemon juice
1 tbsp. rice wine vinegar
½ c. olive oil

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.