Skip to main content

Valentine's Day Dinner - Spicy Pork Tenderloin

One of the many perks of being married to my beautiful and talented wife is her ability to produce a restaurant quality meal at home. So, when she told me I could have anything I wanted for Valentine's Day dinner, I quickly asked for for the Spicy Pork Tenderloin she had made several times in the past. The recipe is based on one from the Gourmet Cookbook, one of Cyn's favorite cookbooks that complies many of the best recipes from Gourmet Magazine.

I love pork, in fact, I love almost anything from the pig (OK, maybe not scrapple). For me, it's more than just "the other white meat". It is a perfect canvas for a wide variety of dishes that run the gamut from subtle to in your face . This one is clearly in the latter camp. Here is her version of the recipe.

Adapted from Gourmet

Ingredients (for pork)
1 tsp fine sea salt
1/2 tsp black pepper
1 tsp Cyn's house made curry powder (you can use a store bought curry powder too)
2 tsp ancho chile powder
1 tsp cinnamon
2 pork tenderloins (2 - 2 1/2 pounds total)
2 tbsp grapeseed oil (or other high smoke point oil)

Ingredients (for glaze)
1/2 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp cholula chipotle (or tabasco, but the cholula is better)

Preparation (the pork)
  • Preheat oven to 350°F
  • Stir together salt, pepper, curry powder, ancho chile powder and cinnamon. Coat all sides of the pork with this rub.
  • Heat oil in an oven safe 12" heavy skillet over moderately high heat until just beginning to smoke. Brown pork on all sides and ends - about 4 minutes total. Leave pork in skillet.


Preparation (the glaze)
  • Stir together brown sugar, garlic and cholula then pat mix onto the top of each tenderloin before roasting.

Preparation (the oven)
  • Roast in the middle of the oven for about twenty minutes or until the center of each tenderloin is 140°F. Let stand in skillet at room temperature for 10 minutes. (temperature should rise to approximately 155°F while standing).
   
Slice the pork to desired thickness and serve with juices from the skillet spooned over the meat. Hint: Don't ignore the "pork candy" that has formed on the bottom of the skillet. The combination of spices, pork juices and brown sugar make a taffy like substance that I'm thinking of patenting and marketing.


Cyn served this perfectly medium rare and fork tender delight over a bed of creamy polenta and with mustard green that had been quickly blanched in boiling water, chilled in an ice bath to retard the cooking and then sauteed with sliced fresh garlic until (mostly) tender. Any restaurant chef would be proud to serve this finished plate.










Comments

  1. It is dangerous to serve pork medium rate!
    You should be more careful meat temperature!

    ReplyDelete
    Replies
    1. I'm afraid your comment is based on old and outdated information. Here is a link to the current USDA pork cooking temperature guidelines.

      http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp

      If you've never tried pork cooked to medium rare, I highly recommend it. It improves the flavor and moistness greatly.

      Delete
    2. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat

      you:Roast in the middle of the oven for about twenty minutes or until the center of each tenderloin is 140°F
      be careful!

      Delete
  2. Roast in the middle of the oven for about twenty minutes or until the center of each tenderloin is 140°F. Let stand in skillet at room temperature for 10 minutes. (temperature should rise to approximately 155°F while standing).

    I say : If you are cooking low, it might not go up the full 5F

    ReplyDelete

Post a Comment

Popular posts from this blog

Oven Roasting Fresh Tomatoes for Pasta Sauce

A while back I wrote a post about using the preserved tomato sauce from 2008 that we still had in our pantry. It was the last jar of what was the best tomato crop we have grown -- to date. This weekend we picked and roasted the first batch from this year's garden with high hopes that we could match the richness of flavor from that magical year.

I wanted to share the process, especially since it's so simple, at least up to the canning, which I won't cover here. Those of you that can know it's not really hard, just a little time consuming.

The first step is pretty obvious, get yourself some tomatoes. We like to grow our own, but you can also buy them from a farm or farm market. Here's a little tip if you decide to buy -- offer to buy the "seconds", you know, the less than perfect tomatoes that everyone else has passed on. They can have blemishes, partial spoilage and even the occasionally bug hole. Don't worry, you're going to cut away any bad par…

2008 was a very good year....

...for tomatoes in Newburgh, NY. That's where we lived then and where we grew, roasted and canned tomato sauce. We actually did that every year but there was something magical about the quart mason jars full of that 2008 vintage. Last night, as part of Meatless Monday dinner, we opened the last one.  Nearly 4 year old tomato sauce you say? Isn't that, um, dangerous? Not at all if the jars are initially prepared correctly, the canning process is carried out properly and the seal remains intact. It was both exciting and a little sad to crack open that seal, but the finished meal made it all worth it. Cynthia's original recipe was a perfect use for that special vintage.


Herbed Crepes with Ricotta, Spinach and Chard Filling
Ingredients (crepes) 1 cup AP flour1 cup + 2-4 tbsp liquid of your choice, could be stock, milk, beer, water or any combination thereof - I used 1 cup Better than Bouillon No Chicken and 3 tablespoons of Duck Rabbit Milk Stout beer3 large eggs2 tbsp unsalted q…

Authentic Unbeatable Swedish Meatballs!

Think Ikea, But 100 Times Better
A Guest Post by Anneli from Delicieux
I am delighted to be back here on A Reluctant Foodie doing another guest post for Al. Our last challenge (Stuffed Peppers) was such fun that we decided to do it again and this time I suggested 'Balls"!

'Balls' was a fun choice as it gives such a large scope for experimenting - meatballs, fish balls, rice balls, chocolate balls, ice cream balls...the possibilities are endless. Not to mention the childishness of repeatedly writing 'balls'!! (and yes, I'm 36, not 3!)

In fact, I had no trouble at all deciding which 'balls' I was going to make, it was inevitable. I am half Swedish and I was brought up in a house where certain Swedish foods were regulars at our table. I was aware of Ikea and their meatballs before the rest of the world began their love affair with them.

My Mormor (Grandma) used to make them fresh and serve them with dollops of sweet lingon berry sauce, boiled potatoes …