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Pan Roasted Pork Tenderloin with Tamarind-Pineapple Barbeque Sauce and Buttermilk and Cascabel Chile Onion Rings

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Pan Roasted Pork Tenderloin with Tamarind-Pineapple Barbeque Sauce and Buttermilk and Cascabel Chile Onion Rings

Pan Roasted Pork Tenderloin with Tamarind-Pineapple Barbeque Sauce and Buttermilk and Cascabel Chile Onion Rings

Pan Roasted Pork Tenderloin with Tamarind-Pineapple Barbeque Sauce and Buttermilk and Cascabel Chile Onion Rings might be If you have pork tenderloin, ancho chile powder, onion, and a few other ingredients on hand, you can make it.

Instructions

1
Place chicken stock in a medium saucepan over high heat and reduce to 4 cups.
Ingredients you will need
Chicken StockChicken Stock
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Sauce PanSauce Pan
2
Heat olive oil in a medium saucepan over medium heat.
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Olive OilOlive Oil
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Sauce PanSauce Pan
3
Add the onions and garlic and cook until soft.
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GarlicGarlic
OnionOnion
4
Add the chile powders and cook for 2 minutes.
Ingredients you will need
Chili PepperChili Pepper
5
Add the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar.
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Tamarind PasteTamarind Paste
Brown SugarBrown Sugar
StockStock
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WhiskWhisk
6
Add the pineapple and cook over medium-low heat until the pineapple is very soft, 30 to 40 minutes.
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PineapplePineapple
7
Place the mixture, in batches, in a blender and strain into a clean saucepan. Cook for 15 to 20 minutes until reduced slightly. Season with salt and pepper to taste.
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Salt And PepperSalt And Pepper
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Sauce PanSauce Pan
BlenderBlender
8
Preheat oven to 400 degrees F.
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OvenOven
9
Heat olive oil in a medium saute pan over high heat. Season the pork with the ancho powder, salt and coarsely ground black pepper. Sear well on all sides until golden brown.
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Coarsely Ground Black PepperCoarsely Ground Black Pepper
Olive OilOlive Oil
PorkPork
SaltSalt
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Frying PanFrying Pan
10
Place pan in the oven and continue cooking for 8 to 10 minutes until the pork is just cooked through.
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PorkPork
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OvenOven
Frying PanFrying Pan
11
Remove and let rest 10 minutes before slicing on bias. Spoon sauce onto platter, top with pork slices, drizzle with sauce.
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Cooked PorkCooked Pork
SauceSauce
12
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 hours or longer in the refrigerator. When ready to fry, heat the oil to 375 degrees F, or until a drop of batter sizzles. Dredge the onion rings in seasoned flour and fry, turning, in batches, until tender and golden brown, 3 to 4 minutes.
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All Purpose FlourAll Purpose Flour
ButtermilkButtermilk
Ground Cayenne PepperGround Cayenne Pepper
OnionOnion
SaltSalt
Cooking OilCooking Oil
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Mixing BowlMixing Bowl
13
Drain on paper towels and season with salt.
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SaltSalt
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Paper TowelsPaper Towels
14
Serve immediately.

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing 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 Yacochuya San Pedro De Yacochuya Malbec. It has 4.5 out of 5 stars and a bottle costs about 16 dollars.
Yacochuya San Pedro De Yacochuya Malbec
Yacochuya San Pedro De Yacochuya Malbec
An inviting nose of smoke, tar, licorice, soy, black cherry, and black currant. This leads to a full-bodied wine with layers of succulent fruit, excellent depth and concentration, and a lengthy, pure finish. Blend: 85% Malbec and 15% Cabernet Sauvignon
DifficultyExpert
Ready In4 hrs
Servings4
Health Score53
Very Healthy
Dish TypesLunchMain CourseMain DishDinner
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