Glazed Pork Tenderloin with Cumin-Spiked Corn Puree

Name: Glazed Pork Tenderloin with Cumin-Spiked Corn Puree
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters fresh corn kernels (from 6 ears of corn); 4 garlic cloves, minced; 0 teaspoons ground cumin; 1 Tbsp honey; 3 jalapeños, seeded and chopped; 7 Tbsps extra-virgin olive oil; 2 Tbsps chopped parsley; 907 grams pork tenderloins; 1 medium red onion, cut into 1/3-inch dice; 1 teaspoons chopped rosemary; 6 servings Salt and freshly ground pepper; 2 scallions, chopped; 113 grams smoked ham, cut into 1/3-inch dice; 3 larges tomatillos or 1/2 pound cape gooseberries, husked and chopped; 591 milliliters vegetable stock; 1 yellow bell pepper, chopped; 59 milliliters pisco or other brandy

Glazed Pork Tenderloin with Cumin-Spiked Corn Puree is a gluten free and dairy free recipe with 6 servings. One serving contains 449 calories, 38g of protein, and 24g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 1 hour and 30 minutes. Head to the store and pick up onion, garlic cloves, ground cumin, and a few other things to make it today. If you like this recipe, you might also like recipes such as Spiked Pork Tenderloin with Sunny Pear Chutney, Spicy Cumin-Lime Pork Tenderloin, and Pork Tenderloin with Cider Jus and Rutabaga Purée.

Instructions

In a food processor, puree the tomatillos with the jalapeos, scallions, rosemary, one-fourth of the garlic, 2 tablespoons of the olive oil and 1 tablespoon of the honey.

Ingredients you will need

Tomatillos

Olive Oil

Green Onions

Rosemary

Garlic

Honey

Equipment you will use

Food Processor

Pour the puree into a sturdy resealable plastic bag.

Equipment you will use

Ziploc Bags

Add the pork tenderloins, coat well and refrigerate overnight.

Ingredients you will need

Pork Tenderloin

In a medium saucepan of boiling water, cook the corn until just tender, about 3 minutes; drain. In a food processor, puree the corn with the yellow pepper.

Ingredients you will need

Yellow Pepper

Water

Corn

Equipment you will use

Food Processor

Sauce Pan

In a medium skillet, heat 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion, ham and remaining garlic and cook over moderate heat until the onion is softened, about 7 minutes.

Ingredients you will need

Garlic

Onion

Ham

Add 2 tablespoons of the pisco and light carefully with a long match. When the flames die down, add the corn and pepper puree and 1 cup of the stock and simmer over low heat for 15 minutes, stirring occasionally.

Ingredients you will need

Pepper

Stock

Corn

Add the parsley and cumin and season with salt and pepper. Cover and set aside.

Ingredients you will need

Salt And Pepper

Parsley

Cumin

Remove the pork tenderloins from the marinade; reserve the marinade. In a large skillet, heat the remaining 3 tablespoons of olive oil. Season the tenderloins with salt and pepper, add them to the skillet and cook over moderate heat until browned on every side, about 1 minute per side.

Ingredients you will need

Pork Tenderloin

Salt And Pepper

Olive Oil

Marinade

Equipment you will use

Frying Pan

Add the remaining 1/4 cup of pisco and light carefully with a long match. When the flames die down, add the reserved marinade and the remaining 1 1/2 cups of stock and bring to a boil. Cover and simmer over moderately low heat, turning occasionally, until the pork is pink in the center, about 20 minutes.

Ingredients you will need

Marinade

Stock

Pork

Transfer the pork to a carving board and cover loosely with foil. Boil the pan sauce over moderately high heat for 3 minutes. Set a fine sieve over a small saucepan and strain the sauce, pressing on the solids.

Ingredients you will need

Sauce

Pork

Equipment you will use

Sauce Pan

Sieve

Aluminum Foil

Frying Pan

Add the remaining 1 teaspoon of honey and season with salt and pepper. Gently reheat the corn puree. Thickly slice the pork and transfer to plates.

Ingredients you will need

Salt And Pepper

Honey

Corn

Pork

Pour the sauce over the pork, spoon the corn puree alongside and serve.

Ingredients you will need

Sauce

Corn

Pork

Equipment

Ingredients

Servings:

710milliliters

fresh corn kernels (from 6 ears of corn)4

garlic cloves, minced 0teaspoons

ground cumin 1Tbsp

honey 3

jalapeños, seeded and chopped 7Tbsps

extra-virgin olive oil 2Tbsps

chopped parsley 907grams

pork tenderloins 1medium

red onion, cut into 1/3-inch dice 1teaspoons

chopped rosemary 6servings

Salt and freshly ground pepper 2

scallions, chopped 113grams

smoked ham, cut into 1/3-inch dice 3larges

tomatillos or 1/2 pound cape gooseberries, husked and chopped 591milliliters

vegetable stock 1

yellow bell pepper, chopped 59milliliters

pisco or other brandy

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Alta Vista Classic Malbec. It has 5 out of 5 stars and a bottle costs about 13 dollars.