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Old 01-21-2004, 02:17 PM   #1
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Chili Rubbed Pork Tenderloin with a Balsamic-Syrah Reduction

For the spicy food fans here!! Kind of a new take on the classic pork chops with apple sauce bit...

Chili Rubbed Pork Tenderloin with a Balsamic-Syrah Reduction, and Arugula and Sour Apple Salad

Yield: 8 Servings

Ingredients:

3 lbs. Pork Tenderloin
4 Tbsp. Honey
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Ancho Chili Powder
1 Tbsp. New Mexico Chili Powder
1 Tbsp. Chipotle Chili Powder
1 Tbsp. Pasilla Chili Powder
1 Tbsp. Cayenne Chili Powder
2 Tbsp. + 2 tsp. Kosher Salt
Freshly Ground Black Pepper
2 cups Fresh Baby Arugula
2 Fuji Apples, cut into 1/4" thick julienne
2 Granny Smith Apples, cut into 1/4" thick julienne
1/2 cup Fresh Chervil
Juice of one Fresh Lemon
Juice of one Fresh Lime
Juice of 1/2 of one Fresh Orange
1 1/2 cups Balsamic Vinegar
3/4 cup Syrah Wine

Method:

Rinse and dry the pork tenderloin using cold water and paper towels. Place the tenderloin in a marinating dish. In a bowl or plastic container, combine all five of the chili powders, and two tablespoons of kosher salt. Shake or mix to combine well. Drizzle two Tbsp. of honey, and one Tbsp. of the olive oil over the tenderloin. Using a brush or your hands, evenly coat the tenderloin on all sides with the oil and honey. Sprinkle the tenderloin with the chili-salt mixture (you don't have to use it all) and rub it into the tenderloin as well, making sure that the pork is well coated on all sides. Marinate in the refrigerator for at least one hour. Prepare grill to medium high. Remove pork from the refrigerator, and let stand for at least 30 minutes. Place tenderloin on the grill, and cook until medium doneness (internal temp. about 150 degrees). Remove from grill and let stand for 5 minutes before slicing into roughly 1-2" thick medallions. Meanwhile, combine the balsamic vinegar, syrah, and the remainder of the honey in a sauce pan. Bring to a boil, and then simmer until reduced to a syrupy consistency(bubbles will start to enlarge, and sauce will coat the back of a spoon). Remove from heat and keep warm, but do not allow the sauce to cool, or it will get too thick. In a mixing bowl, combine the apples, arugula, chervil, remaining olive oil, and citrus juices. Mix to combine and coat everything well, then season to taste with the remaining kosher salt, and fresh cracked pepper. Place a serving of the salad in the middle of a 10 or 12" dinner plate. Drizzle the sauce in a ring around the salad, and arrange 4-5 medallions of the tenderloin on the sauce. Serve as is for an appetizer/salad course, or with your favorite starch for an entree course (unless you're on the atkins diet).

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Old 01-21-2004, 08:48 PM   #2
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5 tbsp chili powder!!! OUCH!!
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Old 01-21-2004, 08:53 PM   #3
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Not just chili poowder...but powdered chilies! Hmmm, might need the cast iron boxers for that one!
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Old 01-21-2004, 09:02 PM   #4
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i've got a friend who dries and grinds his own chiles. he gave me some of his habanero chili powder, and the phrase "use in moderation" is key with this stuff. i like spicy, but i don't like pain..let's just say that some body parts were burning during the meal, and some the day after
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Old 01-22-2004, 09:04 AM   #5
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the only one that is really hot is the cayenne...the rest are all medium to mild. the reduction sauce and the salad also cuts some of the heat as well
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