3-4 Individual
Pork Tenderloins - trimmed and free of sinew.
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MARINADE:
3 poblano peppers (roasted, peeled, and seeded) 2 limes (juice and zest) 1/2 cup vegetable oil 1 jalapeño (seeded) 1/4 cup honey 3 cloves of garlic (chopped) 3 sprigs of sage, fresh (chopped) 1/2 cup green onion (chopped) |
AVOCADO
SALSA:
3 avocados (skinned, pitted, and diced) 1 lime (juice) 1 red bell pepper (diced) 2 Tbsp. cilantro (chopped) 1 Tbsp. green onion (minced) 1 Tbsp. gold tequila 1 Tbsp. olive oil (extra virgin) Dash hot pepper sauce |
In
a food processor, puree all ingredients for the marinade, except for the
sage and green onions. Stir in sage and green onion when done. Marinate
pork tenderloins for six hours.
In a bowl, combine all ingredients together. Remove pork from marinade.
In a large cast iron skillet, sear pork on all sides. Transfer pork tenderloin
to preheated 350-degree oven for 30-40 minutes, until
desired temperature is reached. Allow to rest before slicing. Serve with
Avocado Salsa, tortillas and sour cream.
6
lbs. pork chops, center cut approximately 12 pieces
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Spice
Mix :
1 Tbsp. cumin seed (whole) 1 Tbsp. coriander seed (whole) 1 tsp. red pepper flakes 1 tsp. fennel seed (whole) 3 cloves (whole) 1 cinnamon stick 3 juniper berries (whole) 1 Tbsp. chili powder 1 Tbsp. Hungarian paprika 1 tsp. kosher salt Pepper and sugar (to taste) |
Heat
cumin, coriander, red pepper flakes, fennel, cloves, and cinnamon stick
in pan over medium heat until they become fragrant.
In a spice grinder, grind heated spices and the remaining ingredients
until they reach a medium to fine grind. Sprinkle pork chops with salt,
pepper, and sugar. Liberally apply spice mix. Let stand 30 minutes. Finish
by grilling approximately 10 minutes per side until done. Serve with roasted
or steamed yukon gold potatoes.
GREGORY PRIEST 7
