Cocoachileporktenderloin Recipes

COCONUT MARINATED PORK TENDERLOIN

Coconut Marinated Pork Tenderloin image

A savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat akin to a Mexican habanero, the fruity Scotch bonnet chile is a quintessential Jamaican ingredient which drives home the Caribbean influence of this dish.

Provided by Bobby Flay

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 can unsweetened coconut milk
3 tablespoons grated fresh ginger
1 heaping tablespoon mild curry powder
1 tablespoon fresh lime juice
1 teaspoon ground star anise
1 teaspoon Spanish paprika
1/4 teaspoon coarsely ground black pepper
2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce
6 cloves garlic, finely chopped
2 pounds pork tenderloin, trimmed of excess fat
2 tablespoons canola oil
Kosher salt
1 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
1/4 cup sliced green onion, green and pale green part
3/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 cloves garlic, chopped
1/4 Scotch bonnet chile, chopped
Honey, as needed

Steps:

For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.
Preheat the grill to high heat for indirect grilling.
Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.
For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick.
Spoon the green sauce over the sliced pork.

SEARED PORK TENDERLOIN WITH COCOA SPICE RUB

Seared Pork Tenderloin with Cocoa Spice Rub image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt, preferably gray
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 400 degrees.
In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
Let the tenderloins rest out of the oven for at least 10 minutes before carving.
Extra cocoa spice rub will keep in an airtight container for up to 3 months.

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