"For my guests, a personalized picnic is something I am happy to coordinate any time of year," adds Jackie Heinz, caterer-turned-innkeeper at Zeigler House Inn.
The October night out in old Savannah is compliments of the City of Savannah Cultural Affairs. The venue is always the grassy knoll of Forsyth Park, Savannah's central park in the National Landmark Historic District.
JACKIE'S FALL PICNIC MENU
Part of this 'splendor in the grass' night out in old Savannah is behind the scenes, months ahead, deciding on the picnic menu. This year Jackie selected some nostalgic favorites, while adding her culinary ingenuity for this 2014 Picnic in the Park menu:
- Apple Bourbon Glazed Pork Tenderloin (recipe below) with caramelized onions, brie cheese and rocket arugula
- Homemade Southern Biscuits
- Chocolate Chewy Cookies (made famous by Gottlieb's Bakery, too long ago closed)
- Pumpkin Gooey Bars
|Jackie's Daddy made the|
darling wine + picnic table.
Apple Bourbon Glazed Pork Tenderloin
from Jackie Heinz, Zeigler House Inn
Savannah, Georgia USA
Jackie served the sliced pork as a sandwich with caramelized onions, brie cheese, a small amount of the sauce and rocket arugula on homemade biscuits. But, you can use it as a main dish with your favorite sides. "I’m thinking baked sweet potatoes would really go well with the pork," Jackie adds.
- 1-2 Tablespoons good olive oil
- 1 (1-1 ½ pound) pork tenderloin
- Kosher salt and ground black pepper, to taste
- 2 sprigs thyme
- ½ sweet onion, diced
- 1 apple, cut into chunks (Jackie used a Gala apple)
- 2-3 Tablespoons Bourbon
- ¼ Water
- 1 Cup apple jelly
- 2 Tablespoons balsamic vinegar (Jackie used Cinnamon Pear Balsamic)
1. Preheat oven to 350F degrees. Grease a baking dish large enough for the tenderloin to fit flat. Salt and Pepper all sides of the tenderloin.
2. Heat the olive oil in a large skillet on medium-high heat and brown the tenderloin on all sides. Remove the pork from the pan and place in the prepared baking dish.
3. Cook the onion and apple in the same skillet over medium heat till the onion is soft and translucent, about 5-7 minutes. Pour the Bourbon over the onions and apples to deglaze the pan. (Be careful when adding the Bourbon if you are cooking over open flame). Cook for 2 minutes then add the water. Let simmer a couple more minutes then pour over the tenderloin.
4. Add jelly and balsamic vinegar to the skillet and cook over medium heat till the jelly dissolves and no lumps are left, about 3-4 minutes. Spread this mixture over the pork. Place the two sprigs of thyme on top.
5. Bake the tenderloin in the preheated oven till it reaches an internal temperature of 145F degrees, 30-40 minutes. Allow the tenderloin to rest for 10 minutes before slicing and serve with the apple onion mixture.
We read somewhere that in days of suited cotton merchants and fashionable ladies wearing hats and long skirts, Savannah citizens unrolled Oriental rugs on the grassy knolls, river bluff, and squares for picnics and parades. Wouldn't that be a picturesque sight to photograph!?
|Picnic in Forsyth Park, with the Forsyth Park Band Shell and |
treeline of the Forsyth Park arboretum in background.
(R) Jackie Heinz of Zeigler House Inn with
pal, Diane Crews of Green Palm Inn.
An elegant model of Savannah’s world-famous historic restoration, the stately Zeigler House Inn (circa 1856) is a Salzberger lumber merchant’s family mansion transformed to seven French-inspired lodging suites and rooms in the downtown Savannah's National Landmark Historic District. At the top-rated Savannah bed and breakfast inn the caterer-turned-innkeeper, Jackie Heinz, serves in-room breakfasts, home baked pastries worthy of a French pâtisserie, plus en vogue bed and breakfast comforts and southern hospitality. For more information, contact Zeigler House Inn — email email@example.com or telephone toll free 866/233-5307 in the USA, or 912/233-5307 local or international; 121 West Jones Street, Savannah, Georgia USA 31401. Twitter @ZeiglerHouseInn, Facebook and Pinterest.
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