El Diablo Pork Tenderloin Food

EL DIABLO PORK TENDERLOIN

Steps:

• Preheat oven to 375ºF.
• Season the tenderloin evenly with chipotle chili powder until entirely coated; set aside.
• In an ovenproof skillet over high heat, add oil and when it starts shimmering, add pork and sear it until brown, about 1 ½ to 2 minutes.
• Flip it over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF.
• Remove from the heat and transfer the pork to a cutting board. Place foil on top forming a tent and let it rest for 20 minutes while making the sauce.
• In the same skillet, remove the extra fat using paper towels leaving about 1 ½ tbsp. Turn the heat to medium and when it gets hot, add onions, serrano and fresno peppers; sauté until softened, about 4 minutes. Add garlic and sauté for only 1 minute.
• Pour in chicken broth and deglaze the skillet by scraping the bottom of the pan to dislodge any brown bits.
• When the mixture is warm again, add cumin, tequila, orange juice, agave nectar and heavy cream. Whisk the ingredients very well and cook until the sauce thickens, about 15 to 20 minutes.
• When consistency is reached, turn off the heat and add cold butter. Swirl it around until incorporated.
• Slice the pork tenderloin and transfer to warm serving plates. Spoon the sauce over and sprinkle on some chopped cilantro; add one lime wedge per plate.

PORK TENDERLOIN DIABLO

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
• Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
• Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
• Slice pork into 1/2-inch slices and serve topped with sauce.

GAUCHO CAYENNE STEAK DIABLO

Steps:

• Place the parsley, garlic, salt, pepper, pepper flakes, oregano, shallots, olive oil, sherry, and lemon juice, in a blender or food processor and pulse until well chopped well, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze bottle container.
• Place the steak directly over a hot grill, baste with the cayenne grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness.
• Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked.
• Remove and repeat the slicing and serving procedure until steak is consumed.
• For extra spicy steak, baste 2 or 3 additional times during grilling process.
• Serve the chimichurri sauce alongside the steak.

EL DIABLO PORK TENDERLOIN

Steps:

• Preheat oven to 375ºF.
• Season tenderloin evenly with chipotle chili powder until entirely coated; set aside.
• In an oven-proof skillet over high heat, add oil and when it starts shimmering, add pork and sear it until brown, about 1 ½ to 2 minutes.
• Flip it over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF.
• Remove from the heat and transfer the pork to a cutting board. Place foil on top forming a tent and let it rest for 20 minutes while making the sauce.
• In the same skillet, remove extra fat using paper towels leaving about 1 ½ tablespoons Turn the heat to medium and when it gets hot, add onions, serrano and fresno peppers; sauté until softened, about 4 minutes. Add garlic and sauté for only 1 minute.
• Pour in chicken broth and deglaze the skillet by scraping the bottom of the pan to dislodge any brown bits.
• When the mixture is warm again, add cumin, tequila, orange juice, agave nectar and heavy cream. Whisk the ingredients very well and cook until the sauce thickens, about 15 to 20 minutes.
• When consistency is reached, turn off the heat and add cold butter. Swirl it around until incorporated.
• Slice pork tenderloin and transfer to warm serving plates. Spoon sauce over and sprinkle on some chopped cilantro; add one lime wedge per plate.