Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.




Sweet Glazed Pork Tenderloin

Outback Steakhouse Copycat Recipe
Slow roasted pork tenderloin drizzled with a sweet tangy glaze. Served with garlic mashed potatoes and fresh steamed green beans.

Serves 2

1 Whole Pork Tenderloin
Pork Magic Seasoning pork tenderloin (as needed)

Evenly season pork tenderloin on all sides with seasoning. Place in a 225 degree oven for 1 1/2 hours or until the internal temperature of the pork reaches 145 degrees. Turn oven off and hold for 1 hour. Internal temperature of the meat should rise to 155 degrees. With a carving knife, slice roasted pork tenderloin to order

Sweet Tangy Glaze:
1 tablespoons margarine
1/4 pound chopped roasted red peppers
1 tablespoon chopped garlic
2 teaspoons chili powder
1 teaspoon salt
1 tablespoon apple cider vinegar
2 cups apricot preserves

In a saute pan over medium heat place margarine. Add chopped peppers and garlic and cook for 2-3 minutes. Add seasonings and vinegar and bring mixture to a boil. Reduce heat and simmer for 2-3 minutes.Carefully place mixture into a blender, pour in apricot preserves and blend until smooth

1 comment:

  1. This recipe is so delicious! We used to get this at Outback almost every week. Now that it is no longer on the menu, I was so happy to find this copycat recipe. It tastes exactly the same!