Spice Rubbed Pork Tenderloin With Mole Green Rice Cilantro Lime And Goat Cheese Recipes

Steps:

• Preheat the broiler and line a rimmed baking sheet with foil. Put the pork on the prepared baking sheet, brush with the peanut oil and rub all over with the five-spice powder. Sprinkle the pork with salt and pepper. Broil, flipping once, until golden and an instant-read thermometer inserted into the thickest part of the meat registers about 145 degrees F, 15 to 20 minutes. Transfer the meat to a cutting board to rest for 5 minutes.
• Meanwhile, whisk together the vinegar, ginger, mirin, soy sauce and lime juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
• Slice the pork, drizzle with the vinaigrette and serve with the rice and broccoli.

Steps:

• Place tenderloins in plastic bag.
• Combine remaining ingredients in a small bowl; rub over tenderloins.
• Refrigerate 6 hours or overnight.
• Bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees.
• Cover with foil and let rest for 10 minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems, seeds and veins from the ancho and guajillo chiles. In a pan over medium-high heat, add 3 tablespoons of the oil and sauté the chiles for about 20 seconds on both sides. Transfer them to a pot with 3 quarts of very hot water. Sauté the tomatoes, tomatillo and garlic in the same pan until lightly roasted and fragrant, about 1 minute for the garlic and 2 to 3 minutes for the tomatoes and tomatillo; add them to the water with the chiles. Allow them to steep while you prepare the other ingredients, at least 30 minutes.
• Roast the pecans on a baking sheet for about 5 minutes. Allow them to cool, then process to a fine consistency in a food processor; set aside.
• Toast the bolillo in the oven directly on the rack until toasted and golden, 6 to 8 minutes. Let cool, then tear into large pieces and process in a food processor to make fine breadcrumbs; set aside (there should be about 3/4 cup of breadcrumbs).
• Toast the sesame seeds in a small pan over medium heat, stirring, until just beginning to turn light brown, about 3 minutes. Grind in a coffee or spice grinder until finely ground; set aside.
• In an 8-quart pot, add the remaining 3 tablespoons oil and set over medium heat.
• Drain the water from the chiles, tomatoes and garlic and begin blending them in a blender on high speed in batches. Add 1 cup of chicken broth to each batch, then pour into the 8-quart pot. Raise the heat to medium high and start adding the other ingredients. First, add the peanut butter and stir until it is well blended into the mixture. Next, add the ground sesame seeds and stir until you work out any lumps that may be visible in the sauce. Do the same with the finely ground pecans and chocolate tablet. Add the breadcrumbs, 1 teaspoon black pepper, cumin, cocoa, sugar, chopped chocolate and bouillon. Cook, stirring and working out any lumps that may be visible in the sauce. If you think the sauce is too thick, add another cup of broth. Bring down the heat to medium low while you start to sear the chicken.
• Heat a griddle (the type you use for pancakes) or large nonstick skillet over medium-high heat until hot. Sprinkle the chicken with salt and pepper and sear on the griddle for 6 to 8 minutes per side.
• Add the chicken to the sauce and allow to simmer until the chicken is very tender and the mole is thickened, 45 to 60 minutes. Taste occasionally for more salt or sweetness to your liking.
• I like to accompany my mole with homemade Tex-Mex rice and bolillos. Enjoy. Buen provecho!

Steps:

• For the clove-scented ketchup: Whisk together the ketchup and clove in a small bowl. Cover and let sit at room temperature.
• For the Home Fries: Heat the butter in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add the potatoes, za'atar, paprika, turmeric and a very generous amount of salt and toss to coat the potatoes. Use a spatula to press and crush the potatoes against the bottom of the pan. Cook until golden brown and crisp on the bottom, about 4 minutes. Turn in large chunks and press again to crisp. Cook until browned on the bottom, another 4 minutes. Taste and add salt as needed.
• While the potatoes crisp, heat the vegetable oil in a small skillet over medium heat. Add the chiles and cook, stirring, until warmed and very slightly softened, about 1 minute. Stir in the herbs.
• Spoon the chile mixture over the potatoes and drizzle with the lime juice. Serve straight from the pan, with the clove-scented ketchup on the side.

Steps:

• Preheat oven to 425. Line rimmed sheet pan with foil and coat with nonstick cooking spray. Set aside.
• In small bowl, combine ginger, coriander, garlic powder, onion powder and cayenne. Pat pork dry, and then rub the spice mixture all over the meat. Heat olive oil in large saute pan over medium high heat. Add pork, bending to fit inside the pan if necessary. Sear 2 minutes per side. Move pork to prepared baking sheet and roast 30 minutes til pork reaches a safe internal temperature of 145. Remove from oven, cover and allow to rest for 10 minutes.
• Meanwhile, prepare finishing sauce. In small bowl, whisk together soy sauce, Sriracha and honey. Stir in cornstarch. Transfer to small skillet and bring to a simmer. Remove from heat and stir in cilantro.
• To serve, slice pork tenderloin, allowing pieces to overlap one another. Drizzle with finishing sauce.

Steps:

• Place the pineapple, onion, bell pepper, jalapeno, lime zest, lime juice, and cilantro in the bowl of a food processor fitted with a metal blade. Pulse until the ingredients are chopped coarsely, leave plenty of texture.
• Transfer to a medium bowl and stir in the preserves and season with salt. Serve either a t room temperature or lightly chilled.
• Preheat the oven to 425°F Line a rimmed baking sheet with aluminum foil.
• Trim away any loose fat or silver skin from the tenderloins. Pat dry with paper towels. Combine the brown sugar, cumin, chili powder, paprika, salt, and pepper in a small bowl. Rub the mixture over the pork and shake off any excess. Turn under the small ends of the pork to make the thickness of the tenderloins fairly uniform.
• Roast the pork until it reaches an internal temperature of 150 F, about 20-25 minutes.
• Transfer the meat to a cutting board and let rest for 5-10 minutes before slicing. Slice the meat and serve with the salsa.

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
• In a small bowl, combine coriander through red pepper and mix well. Store in an airtight container at room temperature for up to six weeks.
• Coat tenderloins with desired amount of chili and spice rub.
• In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook one pork tenderloin for two minutes or until lightly browned. Remove tenderloin and place on prepared pan. Repeat with remaining oil and tenderloins.
• Bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the meat, registers 155 degrees or to desired degree of doneness. Combine honey and lime juice, drizzle over pork, and garnish with lime wedges (optional).

Steps:

• PREHEAT oven to 400°F.
• CUT tenderloin lengthwise almost in half.
• Open; lay flat between two pieces of waxed paper.
• Pound with meat mallet or rolling pin to 1/2-inch thickness.
• PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
• Process until coarsely chopped.
• Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
• Spread half of cilantro mixture over tenderloin; top with cheese.
• Roll up; secure with string.
• Spread remaining cilantro mixture over top.
• Place on rack in roasting pan.
• BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
• Cool for 5 minutes.
• Remove string; slice.
• Serve with picante sauce.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.