for Prom Management Group, and the two married. In the summer of 2015, the couple moved from Minnesota to Ar- kansas, and they adopted their long- awaited dog, a mix named Cooper. They opened the resort and restau-
rant the week of July 4, during peak tourist season, and quickly realized they did not have enough room. Early the next year, they built a dining room addi- tion, a hallway for restrooms and a patio for outdoor seating. An outdoor deck was enclosed to provide more dining room seating. They also had the restau- rant’s kitchen gutted and remodeled, and performed two kitchen additions. Most recently, they doubled the size of the outdoor patio, where live music is of- fered Thursday and Sunday nights, when the weather permits. “It has a European vibe out there,” Kim said. “Nobody wants to leave.” In the 1940s, Cecil and Irene Jennings built the resort’s cabins to house work- ers for the Norfork Dam. The Quibliers are halfway through remodeling the re- sort’s 11 cabins, and a stone building on the property which was originally the
Cabbage wrapped pork tenderloin
1 tablespoon butter 1 diced apple
¼ cup dried cranber- ries
2 tablespoons whole grain mustard
¼ cup white wine 1 pork tenderloin
1 tablespoon vegeta- ble oil 4 large cabbage leaves 3 cups beef broth Salt and pepper
Instructions 1. Heat oven to 350 degrees.
2. Heat oil in skillet, season and sear pork tenderloin on all sides until golden brown.
3. Melt butter in the same skillet and sauté apples until slightly softened. Add mus- tard, cranberries and wine. Let wine reduce slightly and remove from heat.
4. Place beef broth in a sauce pan and bring to a slight boil. Place whole cabbage in broth to help loosen leaves.
5. Slice pork tenderloin down the side lengthwise, butterfly, and fill with apple mixture. Wrap cabbage leaves around pork to hold filling in and place in baking dish. Add ½ cup beef broth and cover with foil.
6. Bake in oven till pork reaches 145 de- grees, 30-35 minutes.
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