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Marinated Grilled Pork Tenderloin
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    Mexican Chile-Pork Stew with Hominy

    Marinade:
  • 2/3 cup fresh lime juice
  • 3 tablespoons ancho chile powder
  • 3 tablespoons pasilla chile powder
  • 2 teaspoons cayenne
  • 1 cup olive oil
  • 1 teaspoon salt
  • 2 (2 pound) pork tenderloins
    Black Beans and Rice:
  • 1 pound dried black beans, picked over and soaked overnight, drained
  • 1 ham hock
  • 1 (12-ounce) bottle beer or ale
  • 1/4 cup olive oil
  • 1 Spanish onion finely chopped
  • 1 1/2 cups converted rice
  • 3 1/2 cups water
  • Salt
  • 2 cups fresh basil leaves
  • 1 tablespoon pine nuts
  • 4 cloves garlic
  • 1 cup olive oil
  • 1/2 cup Grana Padano cheese
  • Pepper
  • Parsley
    Spicy Orange Vinaigrette:
  • 3 cups fresh orange juice
  • 1/4 cup sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons ancho chile powder
  • 1 cup olive oil
  • Marinade:
    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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