Holiday Market chefs share a savory pork tenderloin and apple dinner recipe

All right, joining us on the Fox 2 Kitchen, checking out their menu, Chef Robert Kroll and Chef Jonathan Littles from Holiday Market in Royal Oak. We've all been there. It's a great market. You can find a little bit of everything. Apple dinner and pork tenderloin. Yes, sir. Absolutely. And it smells delicious. We all walked in a moment ago and said, my goodness. Am I looking at ribs over there, guys? Yes, you are. We have our smoke off. I'll just like to first and foremost say thank you again for inviting the Holiday Market in. You're always welcome here. Especially when you bring half the bakery with you. We love it. You walk inside and say, I want to get this, get that, get that. That looks good. That looks good to me. You know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, you know, the whole idea is, You know, the whole idea is... You know, you want to spend more time with the family when you're cooking. So Chef Johnny's going to demonstrate something using techniques to just shorten the time to make some things. Yeah, because the pork tenderloin's pretty, dare I say, kind of an easy thing that we can do to add to the thing. Well, now you've done it. I know. I know. Kind of. Right, Chef Johnny? Yes, yes. What do we do? So we start off really simple to this time. Holiday Market Tray Secret Rub. You can get this from Holiday Market as well. Okay. And give a nice, generous portion on there. You can go a little lighter if you need to for the sodium non-lovers out there. Mm-hmm. And get some oil in our pan. You don't want it smoking, but you want it hot to give you a nice little sear in the crust for it. Okay. Make sure we're up here. Now you guys have that smokehouse section at the store. Right when you walk in there. What are you doing in there? What's going on in that area? Well, this is a pretty good representation of it right over here. The ribs, the turkey legs, we always have wonderful brisket. We smoke fish, we smoke chickens, we smoke turkeys. So it's really pretty wide open on what you want. Yeah. It's a pretty big hit. So it's coming down to whether you want to cook the whole meal or you want to let our chef lend you a hand in doing it. I would take the second one, please. Yeah, so what do we do? How soon do we have to order if we want to pick up? The turkey from you guys and the sides, how does that work? You go online to holiday-market.com. Okay. They're open now for your orders, and the last day to do those orders is November 21st. Have those orders in by 4 o'clock to guarantee your spot. Okay. And I know the turkey is traditional, but how do we feel about swapping that out with some ribs or something for Thanksgiving? Absolutely. We could do that, right? Oh, yeah. It is. No turkey at all? No, just two ribs. You also gotta figure it starts with a football game. We'd be in a parade. That's fair. So this could be a precursor. It can be part of a meal. I like that. Because there are people that don't like turkey and rather have another alternative. Chef Robert, I said that now. I said it to the wrong person. I said it to this butterball turkey lady. But if we're being honest, a lot of people think the turkey is kind of dry and not that flavorful. So it's nice to have maybe some ribs. Maybe pork tenderloin, maybe a little something to add to the meal, right? Yes, indeed. Ham. Sure. You can go to add ham. I can't believe you insulted the butterball turkey. Well, she didn't like it when I said it, just being honest. I love turkey, but some people don't. Yeah, I'm not a turkey guy, so this is one of the reasons why I came up with this particular recipe here. My family and kids love it. All right, so we put a little seasoning on, put it in the pan, and then what are you going to do? So after we get our good crust on, We wanna, this is where the spice rub comes in. So this is the spice rub I made with brown sugar, garlic, some kosher salt, some allspice. So after you sear it, you're putting that on and then we're going to put it in the oven? Yes. I don't mean to rush you, Chef. I'm afraid they're going to go to commercial and I'm going to miss out. So the reason why you don't want to do the spice rub before you do the sear is because it'll burn your seasonings and caramelize all your sugars. It's going to make everything super bitter. Well, isn't that smart? All right. Can we, what do you guys want to do? Take a break? Can we come back then? Are we done? We've got to go to break right now. So we'll do that. Anyway, if we don't come back, guys, with you, thank you so much. Holiday Market website. You know what? How do you do that? Royal Oak. Absolutely. Go for it. Absolutely. Go for it. There will be food left here, so make sure you bring some plates and knives and forks out. Okay. You guys have a great holiday. Thank you. And again, thank you for having us. Thank you for having us. We appreciate it. Thank you. Thank you. Remember, November 21st, about 4 p.m. There you go. We'll be right back.