Here is a little special I did one night in the last restaurant I worked. From time to time I will post recipes or other fun food ideas. Some, like this one would be relatively simple to make at home.

Grilled pork tenderloin, sautéed cabbage and apples, honey glazed sweet potatoes, charred pineapple demi


Granny smith apples: peel, core and slice into wedges. Sautée with a little butter and nutmeg. Cool or serve immediately.
Cabbage: outer layers peel then chop. Render three diced strips bacon in a pan, add cabbage and allow to wilt at low temp. Add water almost to cover and a little nutmeg. Braise cabbage until little or no water remains. Cool or serve immediately.
Sweet potatoes: peel and simmer until easily pierced through center with a knife.
Cool potatoes and slice into ¼ in. rounds. Brush with a mixture of warm water and honey. Reheat in oven when ready to serve.
Demi: Peel one half a pineapple, cut in half and place under salamander until charred. Rotate so all sides are evenly blackened. Take one gallon brown chicken stock or veal stock and reduce by ¾. Place stock and pineapple in blender. Puree until smooth. Strain through a fine chinois.