As noted in comments on the previous blog post, some folks who attended Paula Deen’s live show at the Salem Civic Center on Saturday did not get copies of the recipes demonstrated. Chef Jeff Bland, the U.S. Foodservice chef who demonstrated the recipes on stage for Paula, e-mailed them to me this afternoon. Thank you, Jeff! I will post them below.

Pan-Fried Pork Tenderloin Medallions with a Fresh Cherry Sauce

1 Smithfield pork tenderloin (approximately 1-2 lbs.)
1 cup flour
2 teaspoons salt
1 teaspoon freshly ground pepper
Canola oil for frying
Butter for frying

For Cherry Sauce:
1 cup of cherries, pitted and halved
1/4-1/2 cup cherry juice or red wine
2 Tablespoons of balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon dry mustard
2 tablespoons butter
salt and pepper

Cut the pork tenderloin into 1/2 to 3/4-inch medallions and place inside a zip top plastic bag one at a time. Pound with a rolling pin until the medallion is 1/4-inch in thickness. Repeat with remaining medallions.
In a large skillet, add enough oil to cover the bottom of the pan and heat over medium high heat.
While oil is heating, add flour, salt and pepper to a 9X13 baking dish. Dredge pork medallions in flour mixture and place in the hot oil. Brown on both sides and remove from pan. Keep cooked medallions warm in the oven while preparing cherry sauce.
Add the cherry juice and vinegar to the skillet. Stirring constantly and loosening up the bits on the bottom of the pan. Add brown sugar, dry mustard and salt and pepper to taste. Cook until slightly thickened. Add butter and stir until melted. Toss in fresh cherries and serve with fried pork medallions.

Chocolate Pecan Cobbler

6 tablespoons butter, melted
1 3/4 cup sugar, divided
1 cup self-rising flour
5 1/2 tablespoons unsweetened cocoa powder, divided
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup toffee bits
1 1/2 cups boiling water

Preheat oven to 350 degrees.
Place melted butter in an 8X8 baking dish and set aside.
In a medium mixing bowl, whisk together 3/4 cup sugar, flour and 1 1/2 tablespoons cocoa powder. Add milk and vanilla and whisk until smooth. Pour mixture over melted butter.
In a separate medium mixing bowl, combine remaining sugar, remaining cocoa, pecans and toffee bits. Sprinkle mixture evenly over sugar mixture. Slowly pour boiling water over the top of the cobbler. Bake for 30-40 minutes, or until the top of the cobbler is set. Serve warm with ice cream or caramel whipping cream and chopped pecans.

Caramel Whipped Cream:
1 cup heavy cream
1/4 cup confectioners sugar
2 tablespoons prepared caramel syrup

Source: Paula Deen via Jeff Bland, U.S. Foodservice.