Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Chili Pork Tenderloin over Carmelized Pineapple

This pork tenderloin is so... tender. The outside is covered with a chili crust, while the inside is moist and juicy. The pineapples add a delicious fruit note that goes perfectly with the pork.

Ingredients: Print Ingredients

1 8-10 oz. pork tenderloin
3 tablespoons ancho chili powder (substitute: red chili powder)
1/2 tsp. salt
1 tsp. freshly cracked black pepper
2 tblsp. butter
1/2 cup red wine
Fresh thyme, finely chopped
Fresh pineapple, cut into rings


Mix together the chili powder, salt and black pepper and roll the pork tenderloin in the mixture until it is completely covered. Wrap in wax paper and let rest for 30 minutes.

In a skillet, braise the tenderloin on each side and cook until just done, about 7-8 minutes. Remove from pan. In the same pan, melt the butter and add the wine and thyme. Reduce for 3-4 minutes.

Place the pineapple in a bare cast iron skillet over medium heat until the juice carmelizes and the fruit becomes golden.

How To Serve:

Cut the pineapple into triangular wedges and arrange on a serving dish. Cut the tenderloin into 1/4" inch thick slices and place them atop the pineapple. Pour the wine butter reduction over the top and serve immediately.

Click here for a printable version of the recipe.

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