Pork
Tenderloin with Honey Malt Glaze
on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Made
with:
Beeler’s Natural Pork Tenderloin
Serves
4
Ingredients:
4 - 6 oz. Pork Tenderloin Fillets (trimmed of all fat
and silver skin)
TT Salt
TT Pepper
1 tbls. Canola Oil
Cilantro Sprig (for garnish)
Yellow
Tomato-Pozole Stew (recipe)
Barbequed Venison Fajitas
(recipe)
Honey
Malt Glaze Ingredients:
1/2 tbls. Canola Oil
2 Red Bell Peppers (stems removed, seeded and medium
chopped)
1 Small Onion (medium chopped)
2 Garlic Cloves (minced)
1 tbls. Annatto Seeds
1 cup Honey
1/2 cup Malt Vinegar
TT Salt
TT Black Pepper
Procedure:
Heat oil in a medium sauce pan over medium-high heat.
Add red bell peppers, onion, garlic and annatto seeds.
Sauté for 2 minutes or until onion is translucent.
Add honey and reduce by one-third, about 2 minutes.
Add
malt vinegar and reduce by 1/3 or about 1 minute. Pour
mixture into blender and purée until smooth.
Season with salt and black pepper to taste. Reserve.
Note:
Found in Mexican markets or specialty stores.
Procedure:
Season fillets with salt and pepper to taste. Heat 1
tablespoon oil in a large sauté pan over medium-high
heat. Place as many fillets in pan as you can without
crowding. Cook fillets for 2 minutes on each side. Meat
should be medium-rare. Repeat as needed to sauté
all fillets. A minute before fillets are finished sautéing,
brush on a generous amount of honey malt glaze. Turn
each fillet and cook until glaze thickens, about 1 minute.
Remove fillets from pan and keep warm.
Place
a portion of roasted Yellow Tomato-Pozole Stew on four
warm plates. Place each fillet of venison in the middle
of each plate on top of the stew. Place a venison fajita
next to fillet and garnish each plate with cilantro
sprig.
Serve
immediately.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
To Buy
Eden Natural Pork Chops and Pork Loins go to
www.preferredmeats.com
