Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade,
pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat.
Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from
marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest
10 minutes before slicing.
Black Beans and Rice:
Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer.
Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil
in a large saucepan over medium heat until almost smoking. Add the onions and cook
until soft. Add the rice and cook, stirring until it is coated with the oil, about
2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower
the heat and simmer until the water is absorbed and the rice is tender. Place the
basil, pine nuts and garlic in a food processor and process until smooth. Slowly
add the oil to make a smooth paste. Combine the cooked rice and beans in a large
saucepan and cover with water, cook over medium heat until almost dry. Add the
pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
Spicy Orange Vinaigrette:
Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the
orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds.
With the motor running slowly add the oil until the dressing emulsifies. Season to taste
with salt and pepper.
Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.
Yield: 8 servings
Origin: Bobby Flay. All rights reserved.
Posted By: ???
Poste Date: 1999
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