Chilli-Sugar-Pork-043

Chile-Sugar Cured Pork Tenderloin with Smoked Corn-Jalapeño Whipped Potatoes, Raisin-Port Chipotle Demi-Glace

Submitted by: Antonio Rodriguez

Stand pork tenderloin in a sweet-spicy cure. Cook and serve with a raisin and red wine sauce.

Details

INGREDIENTS

    Sugar Cure

    • 1 cup brown sugar
    • 3 tablespoons fresh ground chile powder
    • 1 tablespoon ground black pepper
    • 1/2 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1/4 teaspoon granulated garlic
    • 1/4 teaspoon granulated onions
    • 2 pork tenderloins
    • 1/2 medium shallot, chopped
    • 1 cup ruby red port wine
    • 1 cup California raisins
    • 1/2 dried chipotle pepper
    • 1 cup demi-glace

    Smoked Corn-Jalapeño Whipped Potatoes

    • 1 pound potatoes, peeled
    • 1 tablespoon chopped garlic
    • 1 medium shallot, chopped
    • 1 jalapeño pepper, deseeded and diced small
    • 2 tablespoons olive oil
    • 1 cup smoked corn kernels
    • 3 tablespoons butter
    • 6 fluid ounce (3/4 cup) heavy cream
    • Salt and pepper; to taste

    PROCEDURE

    For Sugar Cure, combine all ingredients in a bowl and mix well. Trim and clean the pork tenderloins. Add generous amount of sugar cure and let it stand in refrigerator for 4 to 6 hours. Wipe excess cure from pork and sear it. Arrange pork on a rack in roasting pan and cook in preheated oven at 325°F. Roast until internal temperature reaches 155°F.

    To serve, reconstitute corn with heavy cream, if needed. Spoon a generous helping of Corn-Whipped Potatoes onto individual plates and flatten, slightly. Slice pork and arrange slices on top. Spoon sauce onto pork and drizzle onto plate.

    For the sauce, sauté shallot for about 5 minutes. Remove from heat to deglaze pan with port wine. Return to heat, add raisins and dried chipotle pepper; reduce to 1/4 original volume. Stir in demi-glace and bring to boil. Adjust seasoning. Keep warm.

    For Potatoes, steam or boil potatoes until fork tender. Meanwhile, sauté garlic, shallot and jalapeño in oil until translucent. Stir in smoked corn and sauté for 2 minutes more. Whip potatoes; add butter, cream, salt and pepper to taste. Add corn mixture and stir until well combined. Keep warm. .

    Note: 8 ounces beef bouillon plus 1 envelope of brown gravy mix may be substituted for 1 cup demi-glace.

    Nutrition Facts Per Serving

    Calories 610 (32% from fat); Total Fat 22g (sat 10g, mono 8g, poly 2g, trans 0g ); Cholesterol 70mg; Protein 17g; Carbohydrate 82g; (Dietary Fiber 5g; Sugars 49g; ); Iron 5mg; Sodium 1160mg; Calcium 87mg; Potassium 866mg

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