Pan Roasted Pork Tenderloin With Tamarind Pineapple Barbeque Sauce And Buttermilk And Cascabel Chile Onion Rings Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
• Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
• Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
• Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.

Steps:

• Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
• Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
• Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
• Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
• When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
• Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

Steps:

• For the black pepper dry rub: Stir together the coriander seeds and black peppercorns in a bowl.
• For the BBQ rig pastrami: Put the brisket into a large non-metallic container. Combine the salt, brown sugar, honey, pink salt, pickling spice, garlic and 2 quarts water together in a large pot over medium heat and bring to 140 degrees F. Transfer to the refrigerator until completely cool.
• Pour the brine over the brisket and put in the refrigerator for 5 days.
• Preheat a smoker to 200 degrees F.
• Remove the brisket from the brine and pat dry. Rub the brisket on all sides with 1 tablespoon black pepper dry rub (save the remainder for another use). Smoke the brisket in the smoker until it reaches an internal temperature of 160 degrees F, 6 to 8 hours. Remove the brisket from the smoker and chill completely. (Keep the smoker on.) On a slicer or with a very sharp knife, slice the pastrami very thinly.
• For the BBQ rig smoked pineapple rings: Remove the ends of the pineapple and peel. Slice into 6 slices. Place on a wire rack and smoke for 2 to 3 hours.
• For the BBQ rig sriracha mayo: Mix together the mayonnaise and sriracha in a bowl.
• For the BBQ rig wangy coleslaw: Combine the mayonnaise, rice vinegar, lime juice, sambal, granulated sugar, white vinegar and garlic in a large bowl, then mix until smooth. Add the cabbages and carrot. Thoroughly mix together and let stand for 1 hour. Serve.
• For the sandwich assembly: Heat and split the Buns open. Put 1 tablespoon sriracha mayo on each bun. Spoon some of the Wangy Slaw onto each bun. Place 5 ounces hot pastrami on top of the coleslaw. Place a pineapple ring on each sandwich and finish with the bun top.
• For the sponge: Combine the sourdough starter, granulated sugar, turmeric, bread flour and 1/2 cup water in the bowl of a mixer and mix until smooth. Cover the bowl with plastic wrap and let stand at room temperature for 4 hours.
• Put the sponge in the refrigerator overnight, then take the sponge out of the refrigerator and rest at room temperature for 2 hours.
• For the bread: Add the bread flour, yeast, salt, egg and butter to the sponge and knead for 20 minutes. Cover with plastic wrap and proof (let rise) for 1 hour. Portion out into 12 buns, then shape and place on a parchment-lined baking sheet. Cover with plastic wrap and let proof until doubled in size, 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the buns and bake until golden brown, about 20 minutes.

Steps:

• Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately.
• Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram and parsley, and season with salt and pepper. Stir in creme fraiche.
• Serve over noodles, on heated plates, and garnish with minced parsley.