Maple-brined Berkshire pork tenderloin with butternut squash puree, walnuts, and mustard-curry jus from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 309) by Gabriel Kreuther and Michael Ruhlman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm Brussels sprouts salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Veal jus recipe on p. 254, the Chicken jus recipe on p. 252, and the Butternut squash puree recipe on p. 326.

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