A Delicious Autumn Food Experiment

Inspired by a seasonal special dish that he had at Polcari's last week (Slow Oven Braised Cider Marinated Pork and Creamy Risotto), Hubby emailed me the other day with an idea that he had for what he called a "Food experiment."  He wrote:

I wonder how good this would be-

Mulled cider- marinated pork loin medallions over

Adobo/Bourbon sweet potato puree.

I wonder if the sweet/smoky bourbon would work with the smoke/heat of the adobo. And if that DOES work, how well it would play against the pork loin.

And yes, this is all out of my head.

Even better... I wonder how it would taste with wild boar.

Well, we are wondering no more.  We didn't have time to pick up any wild boar, so we did it with pork loin.  Here's what we ended up with....

Apple Cider Marinated Pork Loin Medallions with Apple-Cider-Bourbon-Adobo
Sweet Potato Mash, an Apple-Cider-Bourbon Reduction, and Adobo

We don't have exact nutritional information for this meal, because we were sort of winging it, but no matter -- it was fantastic nonetheless.  Kudos to Hubby, as the concept was all his.  And all gluten-free to boot!  As Gordon Ramsay would say, I would be happy to pay money for this in a restaurant.  :)

Hubby says if you want the exact recipe with seasonings and all, you have to come here and he will cook it for you.  Lol.

The money shot (a/k/a the perfect bite):