Sweet Ancho Seared Pork Tenderloin

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by Chef Anthony DeMuro, Different Pointe of View

azfamily.com

Posted on February 11, 2011 at 9:11 AM

Updated Friday, Feb 11 at 9:11 AM

Sweet Ancho Rub Pork Tenderloin
Ingredients
½ Cup Ground Ancho Chilies
½ Cup Ground Guajillo Chilies
¼ Cup Chili Powder
¼ Coffee Fine Grounds
¼ Cup Ground Cumin
¼ Cup Paprika
½ Cup Brown Sugar
¼ Cup Kosher Salt
1 tablespoon Fresh Ground Pepper
Olive Oil (as needed)
3 Whole Pork Tenderloin (all silver skin Removed)

Procedure
1. Mix well Ingredients 1 through 9
2. Roll Pork Tenderloin in Rub till well coated ( heaver the better)
3. Put a generous amount of olive oil on pork if some of the rub comes of just add a
bit more ( pork should look very wet)
4. Pre heat oven to 400 degrees
5. In a hot cast iron pan place some olive oil and sear the pork till nicely browned
on all sides, place in a roasting pan with a rack to let juices fall through. Roast in
oven till 130 degree pull pork and let rest for 10 minutes at room temp before
slicing.

Sweet Honey Corn Cakes
Ingredients
4 ears of fresh corn removed from the cob
Corn milk from the 4 ears of corn (use back of a knife and scrap the cob to get
all the corn milk that’s left on the cob)
3 eggs
2 cups half & half
1 bunch of chopped fresh cilantro
¼ Cup honey
3 to 4 cup semolina flour
2 tablespoon of baking powder
¼ cup melted butter
Salt & Fresh Ground Pepper to taste

Procedure
1. In a hot sauté pan char the corn place in small mixing bowl
2. Add half & half, eggs, corn milk, cilantro & honey and mix well
3. Add ½ the flour mix well
4. Gradually add more of the flour till batter is thick ( should resemble the thickness
of pancake batter)
5. Add baking powder & melted butter mix well
6. Season with Salt & pepper
In a non stick sauté pan on medium to high heat place one large tablespoon of
batter and cook till slightly browned, flip cake and brown the other side. (They
cook very fast maybe 1 minute on each side, be sure pan is pre heated)

Dried Cherry Madeira Reduction
Ingredients
1 cup Madeira wine
1 cup dried Cherries
1.5 cup demi glace

Procedure
1. In a small sauce pot add cherries & Madeira wine and reduce till almost
dry
2. Add demi and reduce till sauce consistency

To Plate
1. Place 2 ounce of the sauce on your serving plate
2. Place four corn cakes in the center
3. Slice pork and fan it over the cakes and serve.

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