After creating the delicious brew and secret pizazz of a few weeks ago in my “Perfectly Pickled Seeds,” I poured over how best to savor this “seedy sauce.”
“Reminds me of a Cuban sammy,” Brian says.
But of course.
The seeds, the uniquely pickled seeds MUST, just MUST be served over pork. Pork tenderloin, of course.
~ After all, only the best of the best for me!
Pickled Seeds and Pork
1 lb pork tenderloin
a generous amount of sea salt and pepper
1 Tbs. olive oil
2 cups Brussels sprouts, halved
1 cup red cabbage, thinly sliced
1 Tbs. Kerrygold butter
sea salt and pepper
2 Tbs. Perfectly Pickled Seeds
Heat butter over medium to low heat in a skillet, add the sprouts and cabbage. Season with salt and pepper and saute until silky and delicious.
Really, you won’t be sorry.
Okay, so maybe the “Cuban” reference is a stretch. But this is damn good anyway.
Pair with the smooth citrus scents of Groom Sauvignon Blanc.