Mexican Pork Tenderloin Food

MEXICAN PORK TENDERLOINS

Steps:

• Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.

MEXICAN MARINATED PORK TENDERLOIN

Steps:

• First, make the marinade. Peel and chop the onions and garlic.
• Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
• Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
• Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
• Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
• Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
• Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
• Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
• Preheat the oven to 220°C/450°F/gas 7.
• Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
• Reduce the oven to 160°C/325°F/gas 2-3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
• Cover the pork with tinfoil and set aside to rest for 10 minutes.
• Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
• To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
• Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
• Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
• Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
• Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
• Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
• Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

MEXICAN PORK TENDERLOIN

Steps:

• Caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
• Transfer to a blender and add the next 6 ingredients and puree.
• Reserve and chill 3 tablespoons of the marinade.
• Place pork in shallow dish and cover with remaining marinade and chill overnight.
• Preheat grill to medium-high for indirect heat. If using gas grill, heat one side to high, the other to medium. If using charcoal, push coals to one side.
• Combine cumin, salt, and black pepper in a small bowl.
• Remove tenderloin from marinade and discard marinade.
• Blot the meat dry with paper towels and rub with the spice mix.
• Grill pork over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
• Cover and grill 10 minutes, basting often with marinade. Instant read thermometer should read 160°F.

SPICE-RUBBED PORK TENDERLOIN WITH ZESTY QUINOA

Steps:

• Preheat oven to 375 degrees F. Put the quinoa in a medium saucepan filled two-thirds full of water. Bring to a boil, lower the heat and simmer until the grains are tender, about 12 minutes. Drain and rinse the quinoa under cold water. Drain again, then return to the pot.
• Meanwhile, combine the coriander, cumin and 1 garlic clove, 1/2 teaspoon salt and 1 teaspoon pepper in a mortar and pestle coarsely crush to make a rough paste (alternatively use a small food processor). Rub the pork tenderloin all over with the spice mixture.
• Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot. Add the pork tenderloin and cook, turning occasionally, until browned on all sides, about 6 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
• Combine the spinach, cilantro, lime juice, jalapeno and the remaining 1 tablespoon oil and garlic cloves in a food processor and pulse until finely chopped. Add to the quinoa along with 3/4 teaspoon salt. Cook over medium-low heat, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the Parmesan. Slice the pork tenderloin and divide between 4 plates with the quinoa. Sprinkle with the remaining 1 tablespoon cheese and a few cilantro leaves for garnish.
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NEW MEXICAN RUBBED PORK TENDERLOIN WITH SWEET POTATO TAMALE AND PECAN BUTTER

Steps:

• Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes.
• Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.
• Combine all ingredients in a small bowl.
• Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
• About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
• Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
• Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.
• Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.
• Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.

MEXICAN PORK SOUP

Steps:

• Trim fat from pork.
• Cut pork into 1/2-inch pieces.
• In a large saucepan heat oil.
• Brown pork, half at a time, in hot oil over medium-high heat.
• Remove pork from saucepan; set aside.
• Add onion and garlic to drippings in pan.
• Cook over medium heat until tender.
• Drain fat and return all pork to saucepan.
• Stir in broth, undrained tomatoes, oregano, cumin and black pepper.
• Bring to boiling; reduce heat.
• Cover and simmer for 1 hours
• Stir in hominy, carrots, and celery.
• Return to boiling; reduce heat.
• Cover and simmer for 20 - 30 min more or until vegetables are tender.
• Garnish with shredded cheese.