Chili Pork Tenderloin over Carmelized Pineapple


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.


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

How to Serve:

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.

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.

2002, Sex and the Kitchen, Inc. All rights reserved. This Site and the contents of the Site are intended for your personal, noncommercial use.

Powered by
Webteacher's Webdata