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Ингредиенты
- 8 c. chicken stock
- 2 Tbsp. extra virgin olive oil
- 1 x Spanish onion coarsely minced
- 4 x garlic cloves coarsely minced
- 1 Tbsp. ancho chile pwdr
- 1 Tbsp. pasilla chile pwdr
- 2 Tbsp. tamarind paste
- 3 Tbsp. brown sugar
- 1 c. minced pineapple
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 x pork tenderloin - (abt 2 lbs)
- 1 tsp ancho chile pwdr
- Â Â Salt to taste
- Â Â Coarsely-grnd black pepper to taste
- 1 c. all-purpose flour
- 3 c. buttermilk
- Â Â Cayenne to taste
- Â Â Salt to taste
- 3 lrg Spanish onions peeled, and
- Â Â cut into 3/4" rings
- 4 c. peanut oil
- 2 c. seasoned flour (salt and pepper)
Инструкции
- Tamarind-Pineapple Barbeque Sauce: Place chicken stock in a medium saucepan over high heat and reduce to 4 c..
- Heat extra virgin olive oil in a medium saucepan over medium heat. Add in the onions and garlic and cook till soft. Add in the chile powders and cook for 2 min. Add in the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar. Add in the pineapple and cook over medium-low heat till the pineapple is very soft, 30 to 40 min.
- Place the mix, in batches, in a blender and strain into a clean saucepan. Cook for 15 to 20 min till reduced slightly. Season with salt and pepper to taste.
- Pork Tenderloin: Preheat oven to 400 degrees. Heat extra virgin olive oil in a medium saute/fry pan over high heat. Season the pork with the ancho pwdr, salt and coarsely grnd black pepper. Sear well on all sides till golden.
- Place pan in the oven and continue cooking for 8 to 10 min till the pork is just cooked through. Remove and let rest 10 min before slicing on bias. Spoon sauce onto platter, top with pork slices, drizzle with sauce.
- Buttermilk-Cascabel Chile Onion Rings: In a mixing bowl, combine the flour, buttermilk, cayenne and salt to taste to make a batter. Soak the onion rings in the batter for 2 hrs or possibly longer in the refrigerator.
- When ready to fry, heat the oil to 375 degrees, or possibly till a drop of batter sizzles. Dredge the onion rings in seasoned flour and fry, turning, in batches, till tender and golden, 3 to 4 min. Drain on paper towels and season with salt. Serve immediately.
- This recipe yields 4 servings.
- Comments: Original title as listed is "Pan Roasted Pork Tenderloin With Tamarind-Pineapple Barbeque Sauce And Buttermilk And Cascabel Chile Onion Rings."
