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Savor & Swirl: Roasted pork tenderloin with braised red cabbage, poppy seed spaetzle and JK Scrumpy apple sauce

RestaurantsDining and DrinkingBars and ClubsBaltimore International CollegeCharleston

Victoria Gastro Pub Executive Chef Joe Krywucki reflects:
Seasonal cooking is always best, especially when you have access to high quality ingredients. We use an all-natural Duroc pork, which has a superior flavor and tenderness, and local Baugher’s Farm Honey Crisp apples.

Pork Tenderloin
1.    Season the pork tenderloin with salt and pepper.
2.    Pan sear the pork in clarified butter until golden brown.
3.    Roast in oven at 350 degrees F until desired temperature.
4.    Let rest three minutes, and slice into medallions.
5.    Layer plate with cabbage, spaetzle and pork.
6.    Pool apple sauce on plate.

Braised Red Cabbage
Ingredients:
•    1 ½ tablespoons butter
•    1 cup red onion, sliced thin
•    1 ¼ pounds red cabbage, sliced thin
•    ½ cup chicken stock
•    5 ounces fresh apple cider
•    1 ounce red wine vinegar
•    1 ½ tablespoons brown sugar
•    1 clove
•    1 bay leaf
•    3 sprigs thyme
•    ½ cinnamon stick
Directions:
1.    Saute red onion in butter until soft. 
2.    Add cabbage and remaining ingredients and simmer approximately 1 hour until cabbage is tender. 

Poppy Seed Spaetzle
Ingredients:
•    2 cups all-purpose flour
•    2 teaspoons kosher salt
•    1 pinch nutmeg
•    4 egg yolks
•    4 ounces milk
Directions:
1.    Combine dry ingredients. Combine wet ingredients.
2.    In a mixing bowl, form a well with the dry ingredients. Mix in the wet ingredients until just combined. Refrigerate 20 minutes.  
3.    Pass batter through a colander into salted boiling water. Cook until spaetzle floats and drain well.
4.    Saute spaetzle in a small amount of butter with poppy seeds, pinch of parsley. Season with salt and pepper.

JK Skrumpy’s Apple Sauce
Ingredients:
•    1 ½ Granny Smith apples, peeled and diced
•    ¼ cup granulated sugar
•    ½ ounce brown sugar
•    ¿ cinnamon stick
•    1 clove
•    1 fresh sage leaf
•    ½ ounce cider vinegar
•    1 ounce apple cider
•    3 ounces JK Skrumpy Hard Cider
Directions:
1.    Put cinnamon stick, sage and clove in a sachet.
2.    In a saute pan, caramelize the sugars until golden brown.
3.    Add remaining ingredients, and simmer for 30 minutes until apples are soft.
4.    Puree in blender until smooth, and add beer.

About Chef Krywucki
Classically trained at Baltimore International College, Krywucki studied abroad in Ireland, where he was awarded the European Epicurean Cookery Certificate of Distinction. Krywucki continued this culinary education, attending Le Cordon Bleu in London, graduating with Le Grande Diplome. Chef Krywucki has been fortunate to work at some of the finest restaurants in the area, including three of Baltimore restaurateur Cindy Wolf’s concepts: at Savannah as line cook, at Charleston as sous-chef, and at Petit Louis as chef de cuisine. Before Victoria Gastro Pub, he was executive chef at the Iron Bridge Wine Co. and had additional responsibilities for opening the Iron Bridge in Warrenton, Va.

About Victoria Gastro Pub
8201 Snowden River Pkwy., Columbia
410-750-1880 • www.victoriagastropub.com
Mon.-Fri., 11 a.m.-2 a.m. • Sat.-Sun., 10 a.m.-2 a.m.

Copyright © 2014, The Baltimore Sun
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