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Pulled Pork Sandwich

This Island Pork Tenderloin is such simple and satisfying pork recipe! It’s seasoned with a delicious blend of spices and finished with a sweet brown sugar-garlic glaze. You’ll love the way all the flavors come together here!

READY IN
SERVES
VERY EASY

This Pulled Pork Sandwich is such simple and satisfying pork recipe! It’s seasoned with a delicious blend of spices and finished witha sweet brown sugar-garlic glaze. You’ll love the way all the flavors come together here!

Direction

  1. With a knife, score the skin of the magret in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
  2. Place in a hot skillet skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat.
  3. Flip over and cook for 4 minutes on the meat side. On a heated grill, finish cooking on the meat side for 4 minutes.
  4. Cover the magret with foil to keep warm and set aside.
  5. Drain fat from pan, leaving 1 tablespoon of fat in pan. Sauté the shallots in the rendered duck fat until they are translucent. Add wine and reduce by half. Add demi-glace and reduce by half again. Season with salt and pepper.
Vande Rose Farms