Pepita
Crusted Pork Loin with Candied Sweet
Potato Tamale and Cranberry-Chipotle Sauce
By Consultant, Author,
Traveller Stephan Pyles
Made
with:
Eden Natural Pork Products
Serves
4
Natural
Pork Loins Ingredients:
2 Pork Tenderloins (8 - 10/oz. ea.)
1/2 cup Pumpkin Seeds, toasted and ground
2 Serranos (minced)
2 tbls. Cilantro Leaves (chopped)
1/4 cup All Purpose Flour
3/4 cup Breadcrumbs
1 tbls. Pure Chile Powder
2 tspn. Kosher Salt
2 tbls. Milk
1 Egg (beaten)
3 tbls. Olive Oil
Cranberry-Chipotle
Sauce Ingredients:
2 TBL Shallots (minced)
2 Cloves of garlic (minced)
2 cups Cranberries
3 tbls. Sugar
1 cup Red Wine
1/2 cup Port
1/2 cups Rich Veal Demi Glace
1 tbls. Chipotle Chile Purée
1 tbls. Sage (chopped)
3 tbls. Butter (at room temperature)
TT Salt
Candied
Sweet Potato (recipe)
Master Tamale
(recipe)
Procedure:
1. Combine the pumpkin seeds, serranos,
cilantro, flour, breadcrumbs, chile powder and salt in
a mixing bowl. Combine the milk and egg in another medium
bowl.
2.
Dip the pork loin in the egg wash and roll in the breadcrumbs,
coating generously.
3.
Heat 2 tbls. of the olive oil in a medium sauté
pan over high heat until lightly smoking. Place the pork
in the pan and sear on all sides. Place in a baking pan
and bake in oven for 7 - 10 minutes for medium. When ready,
remove from oven and let rest for 3 minutes.
4.
Meanwhile, return the sauté pan to the burner and
add the remaining TBL of olive oil. When hot, add the
shallots and garlic. Cook for 1 minute. Add the cranberries
and sugar. Cook for 1 minute longer.
5.
Deglaze with the wine and port, and reduce by three-quarters
over high heat. Add the stock, chipotle purée and
chopped sage. Reduce by one-third and strain through a
fine sieve. Return to a clean saucepan and heat to boiling.
Whisk in the butter, remove from the heat and season with
salt.
6.
Serve the pork tenders with the tamales and sauce.
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