Chef Judson Todd Allen’s Slow-Cooked BBQ Pulled Pork Tenderloin Mac & Cheese
A total “mash-up”, this dish incorporates the healthier pork alternative – the tenderloin, which is cooked on low in a slow cooker to achieve maximum tenderness for shredding. The pork is combined with sweet and spicy BBQ sauce and placed on top of mac and cheese that eliminates the butter and heavy cream and highlights a unique blend of cheeses. Topped with herbs and breadcrumbs and baked until golden, this guiltless treat will make everybody happy.
Prep Time: 30 minutes
Cook Time: 3 hours 50 minutes
Servings: 6-7
Ingredients
1 lb pork tenderloin
2 tablespoons garlic, minced
1 teaspoon olive oil
1 ½ cup chicken stock
1 ½ cups BBQ Sauce (use your favorite sauce)
2 cups penne pasta
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1 tablespoon Cajun spice blend
2 tablespoons light sour cream
2 tablespoons herbed goat cheese
1 cup fontina cheese
1 cup teleggio cheese
1 ½ cup extra-sharp cheddar cheese
1 tablespoon Judson Todd Allen Chef Blend Hot Sauce (available at www.JudsonToddAllen.com)
2 tablespoons panko bread crumbs
1 teaspoon fresh parlsey, finely chopped
½ teaspoon black pepper
¼ teaspoon pinch sea salt
Directions
Pulled Pork Tenderloin:
1. Set slow cooker to ‘low’ setting. Add 1 tablespoon garlic, chicken stock and 1 cup of BBQ sauce.
2. Cut pork into 3 pieces and place into the slow cooker.
3. Cover and let cook for 2-3 hours or until fork tender for pulling/shredding.
4. After pork has completed cooking, remove from liquid and pull apart with fork. Place pork in a bowl and add ½ cup of BBQ sauce.
Macaroni & Cheese:
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1. In a large cast iron or stock-pot over medium heat, add olive oil, garlic, Cajun spice and whisk to fully incorporate. Add flour and whisk to combine. Cook for 1 minute, stirring constantly. Whisk in milk until sauce is thickened and smooth.
2. Add cheeses and sour cream (reserve some of your cheddar to top your casserole before baking). Stir in hot sauce.
3. Boil pasta in water for 10 minutes or until almost tender. Add to cheese sauce and season with pepper and sea salt to taste.
4. To build: add pasta to a lightly oiled baking dish. Add pulled pork in BBQ sauce over the noodles. Top with a layer of reserved cheddar, panko breadcrumbs and parsley.
Bake at 375 degrees for 20-25 minutes. Garnish with chopped parsley.
Chef Judson Todd Allen’s “Healthy Infused” Flatbread Pizza
A healthier twist on an Italian stable, this thin crust ‘guiltless’ pizza offers an explosion of flavors. A unique sauce blend highlighting the flavors of fresh herbs, lemon, garlic, olive oil and white wine with Chef Judson’s Chef Blend Hot Sauce, is the star of this dish. The flatbread is topped w/ sun-dried tomatoes, red onions, marinated yellow roasted peppers, fresh arugula and mozzarella cheese.
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8
Ingredients
Pizza Dough
4 Prepared Flatbread Pizza Crusts
Pizza Sauce
¾ cup Judson Todd Allen’s Chef Blend Hot Sauce (available at – http://www.JudsonToddAllen.com)
3 garlic cloves, chopped
2 tablespoons white wine
½ lemon, juiced
2 tablespoons fresh parsley, chopped
½ teaspoon dried thyme
Toppings
1 cup sun-dried tomatoes, sliced
1 medium red onion, thinly sliced
1 ½ cup marinated roasted yellow peppers, sliced
3 cups part-skim mozzarella cheese
1 ½ cup parmesan cheese, grated
1 cup fresh baby arugula
1 teaspoon fresh lemon juice
Directions
1. Lay out flatbread pizza crusts on oiled sheet tray. Set aside.
2. To make Chef Judson’s pizza sauce, in a medium sauce pot combine Chef Blend Hot Sauce, garlic, wine, lemon, thyme and parsley. Bring to a boil and remove from heat. Refrigerate to meld flavors until ready to use.
3. To build flatbreads, layer each flatbread with sauce and add your toppings.
4. Cook at 450 degree F for 15 minutes or until golden and bubbly.
5. Garnish your pizza with the fresh arugula tossed in lemon juice and fresh grated Parmesan.
