El Diablo Pork Tenderloin Recipes

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GRILLED PORK TENDERLOIN AL PASTOR WITH AVOCADO CREMA



Grilled Pork Tenderloin al Pastor with Avocado Crema image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup pineapple juice
One 1-ounce package achiote paste
4 chipotle chiles in adobo sauce
2 cloves garlic
Kosher salt
2 pork tenderloins, about 1 1/2 pounds each, trimmed of silver skin
Neutral oil, for oiling the grill grates and drizzling
1 medium yellow onion, sliced into 1-inch rounds
Freshly ground black pepper
Avocado Crema, recipe follows
Chopped fresh cilantro, for garnish
1/2 cup fresh cilantro
1/4 cup Mexican cream or sour cream
1 avocado, chopped
1 lime, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • Add the pineapple juice, achiote paste, chipotles, garlic and 1 1/2 teaspoons salt to a food processor and puree until uniform. Reserve about 1/2 cup of the marinade for glazing. Put the remaining marinade and the pork in a resealable plastic bag and marinate for 2 hours in the fridge, rotating if necessary halfway through.
  • Heat a grill to high heat; clean and oil the grill grates.
  • Thread the onion rounds on the skewers, drizzle with oil and season with salt and pepper. Grill the onions, developing a deep char on each side, about 10 minutes per side. Set aside to cool.
  • Lightly season the tenderloins once more, then grill on all 4 sides, frequently basting with the reserved marinade, until golden brown and the internal temperature registers 145 degrees F, 8 to 10 minutes per side. Transfer to a plate, tent loosely with foil and rest for 5 minutes.
  • Mince the cooled onions and season again. Slice the pork and serve with a dollop of Avocado Crema and garnished with chopped cilantro and charred onions.
  • Put the cilantro, Mexican cream, avocado and lime zest and juice in a food processor and run until smooth. Season with salt and pepper. Cover with plastic wrap pressed on top until serving, to keep the avocado from browning.

EL DIABLO PORK TENDERLOIN



El Diablo Pork Tenderloin image

Juicy, tender and perfectly cooked, this is deliciously different with its unique combination of ingredients.

Provided by Francine Lizotte

Categories     Main Course

Number Of Ingredients 16

1 large pork tenderloin, silverskin removed
2 tsp. chipotle chili powder, or as needed
2 tbsp. vegetable oil
1/4 cup white onions, minced
2 tbsp. serrano peppers, minced
2 tbsp. fresno chili peppers, minced
1 large clove garlic, pressed
3/4 cup low-sodium chicken broth
1/2 tsp. ground cumin
1/3 cup blue agave tequila
1/4 cup freshly squeezed orange juice
1/2 tbsp. agave nectar, or more to taste
1/3 cup 35% heavy cream
2 tbsp. cold butter
1 tbsp. chopped cilantro, for garnish
2-4 lime wedges, for garnish

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



Pork Tenderloin Diablo image

This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 3

Number Of Ingredients 10

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

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.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g

EL DIABLO COMIDA CAKE (THE DEVIL'S FOOD CAKE)



El Diablo Comida Cake (The Devil's Food Cake) image

This is an awesome cake recipe! Its so rich and it really has an interesting flavor. It gets it spanish name form the spanish paprika that is put in it. I have yet to find a person who doesn't find this at least interesting to eat.

Provided by the spice of life

Categories     Dessert

Time 1h15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup dark roast coffee
1 cup milk
2 eggs
1 teaspoon vanilla
1 tablespoon paprika

Steps:

  • Preheat the oven to 325 degrees.
  • In a large mixing bowl combine dry ingredients.
  • Add oil, coffee, and milk.
  • Mix at medium speed for 2 minute Don't mix at any higher than medium or you will over beat your cake and it will colapse!
  • Add eggs and vanilla beat for 1 minute.
  • Add paprika and beat for another minute The batter will be thin.
  • Pour batter into a greased 9by 13 inch pan and bake for 45 minute.
  • Allow cake to cool for 15 min in pan before removing.

Nutrition Facts : Calories 307.5, Fat 15.8, SaturatedFat 2.8, Cholesterol 28.6, Sodium 264.5, Carbohydrate 40.9, Fiber 2.4, Sugar 25.2, Protein 4

PORK TENDERLOIN DIABLO



Pork Tenderloin Diablo image

This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.

Provided by Chef John

Categories     Pork Tenderloin

Time 40m

Yield 3

Number Of Ingredients 10

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

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.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g

EL DIABLO PORK TENDERLOIN



El DIABLO PORK TENDERLOIN image

Juicy, tender and perfectly cooked, this dish is deliciously different with its unique combination of ingredients. VIDEO https://youtu.be/K1UVlgtDeEY

Provided by CLUBFOODY

Categories     < 60 Mins

Time 55m

Yield 2 serving(s)

Number Of Ingredients 16

1 large pork tenderloin, silverskin removed
2 teaspoons dried chipotle powder (or as needed)
2 tablespoons vegetable oil
1/4 cup white onion, minced
2 tablespoons serrano peppers, minced
2 tablespoons chili peppers, minced
1 large garlic clove, pressed
3/4 cup low sodium chicken broth
1/2 teaspoon ground cumin
1/3 cup tequila
1/4 cup orange juice
1/2 tablespoon agave nectar (more to taste)
1/3 cup heavy cream
2 tablespoons butter, cold
1 tablespoon cilantro, chopped (for garnish)
2 lime wedges (for garnish)

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.

Nutrition Facts : Calories 716.1, Fat 49.9, SaturatedFat 21.4, Cholesterol 248.9, Sodium 322.6, Carbohydrate 11, Fiber 2, Sugar 4.4, Protein 56.1

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