
Broiled Catfish in Creole White Wine Sauce
Creole For The Soul's broiled catfish takes its flavor profile to a new level with the…
Get RecipeFall is here and what’s more synonymous with the season than a recipe including apples? This one is perfect! With the crispness of the apples mixed with the Brussels sprouts and the spicy Creole kick in both the Brussels sprouts and pork tenderloin, you are sure to serve up your next family favorite.
4 Slices Bacon
2 Pounds Brussels Sprouts, Trimmed and Cut in Half
Tony’s Original Creole Seasoning
1 Medium-Sized Apple (Honeycrisp or Gala), Cut into Small Chunks (About 1/4-Inch)
1 Small Shallot, Diced (About 1/4-Inch)
1 Piece Pork Tenderloin (About 2 1/2 – 3 Pounds)
Tony’s Original Creole Seasoning
1/2 Cup Tony’s Creole-Style Pork Marinade
1 Small Onion, Chopped Small
1 Clove Garlic, Sliced
1/2 Bottle of Beer (Your Choice)
1/2 Cup Unsalted Chicken Stock (Can Substitute Water)
Making the Brussels Sprouts:
Making the Pork Tenderloin and Pan Gravy:
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Creole For The Soul's broiled catfish takes its flavor profile to a new level with the…
Get RecipeWhether for St. Patrick's Day, a party, or just a night in with the family, these…
Get Recipe