How To make Chile Rubbed Pork Tenderloin
7 pounds pork tenderloin
cut into 9 pieces
MICHIGAN DRIED CHERRY CHUTNEY 1 each lemon, juice and zest of
1 each orange, juice and zest of
1/4 cup red onion :
julienned
1/2 ounce vegetable oil
1/3 cup port wine
8 ounces dried Michigan cherries
1 teaspoon ginger, grated
1 teaspoon jalapeno chile chopped
1/8 teaspoon cayenne pepper
pinch nutmeg salt :
to taste 2 tablespoons green onions bias cut
CIDER BOURBON SAUCE 4 cups apple cider
1 ounce cider vinegar
1 teaspoon shallots :
chopped
1 each fresh rosemary sprig, 3 inch piece
2 cups beef glaze
bourbon, 2-3 ounces salt and pepper to taste 1 ounce butter, unsalted
CHILI RUB [sic] 1 tablespoon chili powder, paprika, ground cumin :
each
1 teaspoon granulated onion, garlic powder, salt -- each
FOR CHUTNEY
Poach lemon and orange zest. Strain, cool and set aside. Saute red onion in oil over medium heat until tender. Cook over high heat until onions begin to caramelize. Add port to deglaze pan. Reduce heat and add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg. Cook until mixture is reduced to syrup. Add salt to taste. Add reserved lemon and orange zest and let cool. Stir in green onion. (Makes 4 cups.)
FOR SAUCE
Reduce cider and vinegar with shallots and resemary until thick syrup forms. Strain and add beef glaze. Heat sauce through and add bourbon. Season with salt and peper to taste. Whisk in butter. (Makes 4 cups.)
FOR RUB
Combine chili rub ingredients and mix well.
Season pork with chili rub. Place pork 3 inches from flame on charcoal grill or commercial broiler. Sear all sides, cooking about 6-8 minutes total, until internal temperature reaches 150-155-degrees F. Remove from heat and let stand 5 minutes before slicing.
Serving suggestions: Plate pork with cider bourbon sauce and dried cherry chutney. Serve with seasonal vegetables.
How To make Chile Rubbed Pork Tenderloin's Videos
Roasted Rolled Pork Loin with Lemon and Sage | Gordon Ramsay
This is the most tender part of the pig. Rich and sumptuous - if cooked right (slightly pink) it never disappoints.
From Gordon Ramsay’s The F Word
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Pork Tenderloin with Chocolate Chili Rub | Food Travels
Chef Nancy Waldeck highlights recipes inspired by her travels in Mexico. First, she'll show you how to make your own crunchy tortilla chips, served with a black bean and avocado dip; then she shares a recipe for a corn salad, inspired by Mexican street corn; and for the main dish: pork tenderloin with a chocolate and chili rub.
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SPICE RUBBED PORK TENDERLOIN WITH CHILE BEANS | How to Make Recipes | Easy To Learn
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Recipe Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze
Recipe - Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze
INGREDIENTS:
●4 pork tenderloin,
●1 1/2 pounds each, trimmed
●1/4 cup vegetable oil, divided
●1/2 cup honey
●1/4 cup lime juice , fresh
●2 tablespoons coriander, ground
●2 tablespoons cumin , ground
●2 tablespoons salt
●2 tablespoons thyme , dried
●2 tablespoons garlic powder
●1 tablespoon dried chipotle powder
●1 teaspoon red pepper, ground
Spice Rub Pork Tenderloin
Spice Rub Pork Tenderloin pairing with Kaena Grenache
INGREDIENTS
1 Pound Pork Tenderloin (not Loin)
2 tablespoons of Olive Oil
For Spice Rub (enough for 4 Tenderloins)
1 Tablespoon of Paprika
1 Teaspoon of smoked paprika
1 teaspoon of cumin
1 teaspoon of dry oregano
1/2 Teaspoon of garlic powder
1/2 Teaspoon of chipotle chili powder
1/2 Teaspoon of Ground Dry Mustard
1/2 Teaspoon of Ground Black Pepper
Salt to Taste Directly on the Pork Tenderloin