ironchef
Executive Chef
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).
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).
