When Chef Ouita Michel and Events Chef Scott Darnell took to the culinary stage at the Kentucky Bourbon Festival in Bardstown, they cooked this deliciously seasonal main course using Kentucky’s native spirit. It features locally-raised pork from Patrick Kennedy’s Stone Cross Farm and apples from Stepping Stone Farm. And of course, plenty of Kentucky bourbon!

We take you through the process step-by-step with our four part recipe – for the bourbon brine, a spice rub, then cooking the tenderloin and apples.