Christmas Pork Tenderloin and Cheese Dip: A Holiday Recipe From Squeal Rum

Great Holiday Recipes with Squeal Rum

You can see these dishes & Chef JP Krause on the Hotmixology TV ‘Christmas Cocktails’ Episode

 

Pretzel & Squeal Cheese Dip

Pretzel

Take bread dough, and raise like normal

Cut and roll into 1”x3” rods

Boil in baking soda water for 20 seconds

Top with pretzel salt

Bake 375 degrees Fahrenheit for 8-10 minutes

Squeal Cheese Dip

8oz cheddar

8oz mozzarella

8oz cream cheese

1 cup of dark beer

2 TB garlic powder

1 cup Squeal Spiced Black Rum

Heat, stirring constantly & serve warm with Pretzel

Squeal Christmas Pork Tenderloin

Pork Tenderloin

Rosemary

Salt

Chopped garlic

3/4 c. Squeal Spiced Black Rum, separated

Whole garlic cloves

Bacon

Shallot

Cornstarch

Take pork tenderloin and rub it with rosemary, salt, chopped garlic, and Rum.

Stuff with whole garlic cloves.

Place in plastic bag and let it marinade in the fridge overnight.

When ready, wrap the tenderloin in smoked bacon & tie/bind.

Sear over high heat, on all sides.

Finish cooking in oven at 325 until cooked to an internal temperature of 145 degrees Fahrenheit.

Take thinly sliced shallots, cook until golden in same pan the pork was seared in.

De-glaze pan with ½ cup Squeal Spiced Black Rum.

Add ¼ water & 2TB cornstarch slurry.

Reduce heat and cook until shallots are sweet in taste

Serve with a variety of root vegetables.

Buy Squeal Rum and try this recipe.