Cooking Class with Chef Ward Hine

Posted on December 11th, 2012 by True Media

Chef Ward Hine

At True Media we are always trying to learn new things about the advertising industry, discover new trends in marketing and expand our repitoire of capabilities, tools and resources; which is why we have a weekly training session that focuses on one of these aspects.  Once a month the training session focuses on how improve our personal lives.  During last weeks training personal chef and caterer Ward Hine taught us how to make a delicious and nutritious meal.  Chef Hine gave us pointers on where to buy the best meat and produce in Columbia, how long to cook pork tenderloin, what’s the best type of knife to buy and even let a few of us help with the food prep.  The best part of the cooking lesson was getting to eat it for lunch!  We enjoyed the meal so much we wanted to share it with you.  Bellow you will find Chef Hine’s recipes for Pan Seared Pork Tenderloin and Roasted Vegetables.
Pan Seared Pork Tenderloin

Pork Tenderloin with an Apple and Onion Cream Sauce

1 Pork Tenderloin (3 – 5 lbs)
2 Apples peeled and cut (Granny Smith, Honey Crisp)
1/2 cup chopped Onions
1 Tbsp Butter
1/4 cup Brandy
1/2 cup Cream
Salt and Pepper
1/2 cup Natural Stock
1/2 cup Apple Cider
Cut pork tenderloin into 1 in think slices and trim fat.  In a hot pan, saute pork tenderloin slices and then deglaze with brandy.  Add onions, apples and butter. LOWER HEAT.  Remove pork chops and set them aside. Add cream and stir. Add apple cider and simmer until it reduces by 1/2. Pour sauce over pork tenderloin, season with salt and pepper and serve.

Chef Ward Hine sauteing the pork tenderloin

Roasted Vegetables

Roasted Vegetables

1/2 c Red Bliss Potatoes
1/2 c Sweet Potatoes
1/2 c Carrots
2 Tbsp Olive Oil
Sea Salt and Pepper
Preheat oven to 425 degrees F.  Wash and peel vegetables.  Cut vegetables into large equal chunks, approximately 2 inch cubes.  Place vegetable on a 1 inch deep cookie sheet.  Toss vegetables with olive oil and season with sea salt and pepper to taste.  Bake vegetables for 25 min in preheated oven.

Allie helping Chef Ward Hine by peeling vegetables

Chef Hine is also the owner of Creative Ice Designs, which specializes in amazing and unique ice sculptures for weddings, birthdays and other events.  Please call 573-356-9999 if you would like to contact Chef Ward Hine about catering or commissioning an ice sculpture for your upcoming event.