Smoked Pork Tenderloin With Roasted Iowa Corn Wrap Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 ears roasted corn, cut from cob

2 ancho peppers

2 cups sugar

Salt and pepper

4 ounces celery, chopped

2 cups bourbon

8 ounces pulled pork butt, recipe follows

1 quart apple juice

1 quart veal jus, recipe follows

1 small onion, diced

2 ounces Vidalia onion, chopped

8 ounces brown sugar

1 bone-in pork butt

1 cup salt

1 tablespoon vegetable oil

4 ounces carrots, chopped

1/2 cup barbecue spice

2 strips bacon, chopped

1 ounce cornstarch

1 quart veal stock

1 pound veal bones

1/2 cup diced pepper-cured bacon

2 pork tenderloins

24 ounces smoked pork tenderloin, recipe follows

4 large wonton wrappers

4 ounces water

2 large baking potatoes, like russets, cooked and mashed

2 large roasted red bell peppers

1 tablespoon black pepper

1 tablespoon cracked black peppercorns

8 ounces green beans, trimmed

2 tablespoons freshly ground black pepper

1 teaspoon clove

1 bay leaf

1 teaspoon cinnamon

8 ounces onions, chopped

10 ounces Ancho Bourbon Sauce, recipe follows

8 ounces wax beans, trimmed

1 tablespoon water

1 teaspoon thyme

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