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Receta Pan Roasted Pork Tenderloin With Tamarind Pineapple Sauce

Name: Pan Roasted Pork Tenderloin With Tamarind Pineapple Sauce
Ingredients: 8 c. chicken stock; 2 Tbsp. extra virgin olive oil; 1 x Spanish onion coarsely minced; 4 x garlic cloves coarsely minced; 1 Tbsp. ancho chile pwdr; 1 Tbsp. pasilla chile pwdr; 2 Tbsp. tamarind paste; 3 Tbsp. brown sugar; 1 c. minced pineapple; Salt to taste; Freshly-grnd black pepper to taste; 2 Tbsp. extra virgin olive oil; 1 x pork tenderloin - (abt 2 lbs); 1 tsp ancho chile pwdr; Salt to taste; Coarsely-grnd black pepper to taste; 1 c. all-purpose flour; 3 c. buttermilk; Cayenne to taste; Salt to taste; 3 lrg Spanish onions peeled, and; cut into 3/4" rings; 4 c. peanut oil; 2 c. seasoned flour (salt and pepper)

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Ingredientes

8 c. chicken stock
2 Tbsp. extra virgin olive oil
1 x Spanish onion coarsely minced
4 x garlic cloves coarsely minced
1 Tbsp. ancho chile pwdr
1 Tbsp. pasilla chile pwdr
2 Tbsp. tamarind paste
3 Tbsp. brown sugar
1 c. minced pineapple
Â Â Salt to taste
Â Â Freshly-grnd black pepper to taste
2 Tbsp. extra virgin olive oil
1 x pork tenderloin - (abt 2 lbs)
1 tsp ancho chile pwdr
Â Â Salt to taste
Â Â Coarsely-grnd black pepper to taste
1 c. all-purpose flour
3 c. buttermilk
Â Â Cayenne to taste
Â Â Salt to taste
3 lrg Spanish onions peeled, and
Â Â cut into 3/4" rings
4 c. peanut oil
2 c. seasoned flour (salt and pepper)

Direcciones

Tamarind-Pineapple Barbeque Sauce: Place chicken stock in a medium saucepan over high heat and reduce to 4 c..
Heat extra virgin olive oil in a medium saucepan over medium heat. Add in the onions and garlic and cook till soft. Add in the chile powders and cook for 2 min. Add in the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar. Add in the pineapple and cook over medium-low heat till the pineapple is very soft, 30 to 40 min.
Place the mix, in batches, in a blender and strain into a clean saucepan. Cook for 15 to 20 min till reduced slightly. Season with salt and pepper to taste.
Pork Tenderloin: Preheat oven to 400 degrees. Heat extra virgin olive oil in a medium saute/fry pan over high heat. Season the pork with the ancho pwdr, salt and coarsely grnd black pepper. Sear well on all sides till golden.
Place pan in the oven and continue cooking for 8 to 10 min till the pork is just cooked through. Remove and let rest 10 min before slicing on bias. Spoon sauce onto platter, top with pork slices, drizzle with sauce.
Buttermilk-Cascabel Chile Onion Rings: In a mixing bowl, combine the flour, buttermilk, cayenne and salt to taste to make a batter. Soak the onion rings in the batter for 2 hrs or possibly longer in the refrigerator.
When ready to fry, heat the oil to 375 degrees, or possibly till a drop of batter sizzles. Dredge the onion rings in seasoned flour and fry, turning, in batches, till tender and golden, 3 to 4 min. Drain on paper towels and season with salt. Serve immediately.
This recipe yields 4 servings.
Comments: Original title as listed is "Pan Roasted Pork Tenderloin With Tamarind-Pineapple Barbeque Sauce And Buttermilk And Cascabel Chile Onion Rings."