GARLICY BLACKENED PORK TENDERLOIN, IRON-SKILLET COOKED IN A COGNAC REDUCTION, WITH WHITE BALSAMIC COLE SLAW AND TABBOULEH.....


and....variation #2:    fresh corn with black truffles and coarse-ground yellow peppercorns, red bell peppers and chopped parsley in truffle oil......


and......variation #3:  rarer, with sliced, spicy fondant potato slices and a balsamic/fig-dressed mixed green salad.....


and.....the last of the leftovers......variation#4......freshened with a light drizzle of just a few drops of Bluegrass Small Batch Bourbon PONZU, some fluffy quinoa and a dozen drops of black truffle oil....




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