Sunday Brunch | Pumpkin Ginger Waffles and Pork Tenderloin on Cornmeal Biscuits
SELECTED BY DENNIS KEMPTON
These delicious waffles infused with the familiar spices of the season are a hearty and comfortable side with delicious pork tenderloin on cornmeal biscuits or main event for your Sunday brunch. Add some warm (real) butter and some good maple syrup.
1 1/4 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
2 teaspoons Ground Ginger
1/2 teaspoons Cinnamon
1/4 cups Finely Chopped Crystallized Ginger
2 large Eggs
3/4 cups Buttermilk
1/2 cups Canned Pumpkin Puree
1/2 cups Sugar
3/4 teaspoons Vanilla Extract
3 tablespoons Unsalted Butter, melted and slightly cooled
Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.
Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix. Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.
PORK TENDERLOIN ON CORNMEAL BISCUITS
Place pork in a lightly greased 15- x 10-inch jelly-roll pan; sprinkle with salt and pepper. Rub evenly with oil.
Broil 5 1/2 inches from heat 5 minutes; reduce oven temperature to 450°, and bake 20 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 15 minutes before slicing. Cut into 1/4-inch-thick slices (about 18 slices each).
Place pork slices evenly over Cornmeal Biscuit halves, and top evenly with Texas Cranberry Chutney. Garnish, if desired.
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