Cocoa and Chili-Crusted Pork Tenderloin with Cranberry Chimichurri
Recipe by G. Eric Centeno, Executive Chef, The Westminster School
Photograph by Kyle Ripley, Haigwood Studios
Yield: 4 to 6 servings
Spice Rub (recipe included)
Cranberry Chimichurri (recipe included)
2 - 1 to 1 1/2-pound pork tenderloins
2 tablespoons olive oil
1 tablespoon canola oil
Prepare Spice Rub and Cranberry Chimichurri.
Trim pork of any silverskin and dry with paper towels. Rub tenderloins with olive oil, then crust with spice mix until evenly coated. Heat a cast iron pan with canola oil over medium-high heat. Cook pork in pan, turning every 5 minutes, until tenderloins are browned all over — approximately 15 minutes. Insert thermometer into thickest part of tenderloin until it registers 145 degrees. Allow to rest 10 minutes. Cut into 1-inch medallions. Drizzle with Cranberry Chimichurri to serve.
Spice Rub
1 tablespoon ground ancho chile powder
1 tablespoon unsweetened cocoa powder
1 rounded teaspoon brown sugar
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
For the Spice Rub
Combine all ingredients in a small bowl and mix thoroughly. Set aside.
Cranberry Chimichurri
1 cup freshly chopped parsley
1/4 cup freshly chopped thyme
1 tablespoon freshly chopped oregano
1/2 cup freshly chopped cilantro
2 cups dried cranberries
1 1/2 cups extra virgin olive oil
1/2 cup fresh lemon juice
3 tablespoons minced garlic
4 teaspoons crushed red pepper
salt and freshly ground pepper to taste
For the Cranberry Chimichurri
Combine all ingredients in a small bowl and mix thoroughly. Allow to sit for a half hour.
westminster.net
Photograph by Kyle Ripley, Haigwood Studios
Yield: 4 to 6 servings
Spice Rub (recipe included)
Cranberry Chimichurri (recipe included)
2 - 1 to 1 1/2-pound pork tenderloins
2 tablespoons olive oil
1 tablespoon canola oil
Prepare Spice Rub and Cranberry Chimichurri.
Trim pork of any silverskin and dry with paper towels. Rub tenderloins with olive oil, then crust with spice mix until evenly coated. Heat a cast iron pan with canola oil over medium-high heat. Cook pork in pan, turning every 5 minutes, until tenderloins are browned all over — approximately 15 minutes. Insert thermometer into thickest part of tenderloin until it registers 145 degrees. Allow to rest 10 minutes. Cut into 1-inch medallions. Drizzle with Cranberry Chimichurri to serve.
Spice Rub
1 tablespoon ground ancho chile powder
1 tablespoon unsweetened cocoa powder
1 rounded teaspoon brown sugar
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
For the Spice Rub
Combine all ingredients in a small bowl and mix thoroughly. Set aside.
Cranberry Chimichurri
1 cup freshly chopped parsley
1/4 cup freshly chopped thyme
1 tablespoon freshly chopped oregano
1/2 cup freshly chopped cilantro
2 cups dried cranberries
1 1/2 cups extra virgin olive oil
1/2 cup fresh lemon juice
3 tablespoons minced garlic
4 teaspoons crushed red pepper
salt and freshly ground pepper to taste
For the Cranberry Chimichurri
Combine all ingredients in a small bowl and mix thoroughly. Allow to sit for a half hour.
westminster.net
