Pork and marinade (300g yield of marinade for 1kg pork, portion accordingly for smaller portions)

1. Add all the ingredients (other than the grapes) into a pot and heat up till the sugar has completely dissolved
2. Bring the mixture to a boil and pour over the grapes
3. When the mixture has cooled down, skin the grapes and put it back into the pickling liquid

Cooking

1. Heat up a tablespoon of oil in a cast iron skillet over medium heat and pan roast the pork tenderloin. The hot pan helps to ensure even caramelisation and prevents the meat from sticking to the pan
2. Using the same skillet, strain the natural jus from the vacuum pack, reduce the liquid and whisk with some butter to make a sauce

Plating

1. Serve with mixed greens. Dress the salad with goma/roasted sesame dressing and add pickled grapes to the salad
2. Slice the pork tenderloin, and sauce the natural just over the meat

Your meal is ready to be served!

Affectionately known as 'Chef TQ', Brewerkz's resident Group Executive Chef Seow Tzi Qin has had a remarkable career, spanning different culinary disciplines. From fiery woks at Tung Lok Classics, masala Indian thali at Singapore Airlines, French entrees at Le Saint Julien and Les Amis, Chef TQ has run through the gamut in rising through kitchen ranks. He can even boast of working alongside renowned chefs Sebastian Lepinoy and Julien Bompard to boot!

In his pursuit of perfection, it isn't surprising that when asked for a quote, Chef TQ quotes Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit”.  

Brewerkz needs no introduction amongst the local F&B scene. A stalwart along the riverside in Clarke Quay, they have since expanded their reach both locally and internationally. More well known as a watering hole, it is also a poorly kept secret that they serve tasty food to match their craft brews.

Check out their website now at store.brewerkz.com during this period! #supportlocal #SGunited