T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! This site will provide you with restaurant news, promotions, copycat recipes and video cooking demonstrations.




Maple Cured Pork Loin

Maple Cured Pork Loin with Sweet Potatoes

TGI Friday's Copycat Recipe

Serves 6

Maple-Cured Marinade:
1/2 cup soy sauce
1/4 cup dark beer
2 tablespoons dark molasses
2 teaspoons lemon zest
2 teaspoons orange zest
1 tablespoon fresh thyme, finely chopped
2 tablespoons freshly grated ginger
2 cloves garlic, peeled, finely chopped
2 tablespoons light brown sugar
1/2 teaspoon cracked black pepper
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper

2 pounds boneless pork loin

Whipped Sweet Potatoes:
4 sweet potatoes, peeled, cut into 1-inch pieces
1 Granny Smith apple, peeled, cored and finely diced
1/2 cup heavy whipping cream
1/4 cup butter
2 teaspoons brown sugar
1 tablespoon maple syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper

In a small bowl or glass measure combine all the marinade ingredients. Place the pork loin in a baking dish, cover with the marinade and refrigerate 24 hours. Preheat the oven to 400 degrees. Remove the pork loin from the marinade, place in a baking dish. Place in the oven, cover and cook for 1 hour or until cooked to medium.

Meanwhile, in a large pot place the sweet potato pieces, cover with water and bring to a boil. Cook until tender, about 15 minutes. In a saucepan combine the apple, heavy cream, butter, brown sugar and maple syrup. Bring to a simmer. Drain the potatoes and transfer to a mixer and whip with whisk. Gradually add the apple/cream mixture and whip until smooth. Add the salt and pepper to taste.

Remove the pork from the oven and let stand a few minutes before slicing. Slice the pork loin and serve with the whipped sweet potatoes.

No comments:

Post a Comment