Not afraid of really spicy dishes? Prepare spicy pork tenderloins Mexican-style.
Ingredients
- Jalapeno pepper – 1 piece
- Garlic clove – 1 piece
- Whole cumin – 2 tablespoons
- Corn cob – 2 pieces
- Pork tenderloin – 2 pieces
- White wine vinegar – 2 tablespoons
- Whole black peppercorns – 1 teaspoon
- Fresh cilantro – 25 g
- Honey – 4 tablespoons
- Canola oil – 2 tablespoons
- Lime juice – 20 ml
- Orange juice – 125 ml
- Salt – 1 pinch
- Butter – 20 g
Preparation
Cut peeled corn cobs in half, then skewer them on kebab sticks and cook in a large pot of salted water covered for about 20-30 minutes. After this time, harden the corn halves in cold water.
Heat 1 tablespoon of canola oil in a small saucepan, add finely chopped garlic and chopped jalapeno peppers to the hot oil (if you prefer less spicy dishes, reduce the amount of jalapeno peppers added). Mix everything, sauté for about a minute.
Then add crushed peppercorns, juice from 1 orange, juice from 1 lime, and white wine vinegar crushed in a mortar. Cook for a while. Then add honey. Stir the sauce in the saucepan frequently, reduce over low heat (the sauce should reduce by half), and remove from the heat.
Toast the cumin on a grill pan (tossing frequently until the cumin starts to crackle lightly), transfer the toasted cumin to a mortar with 1 teaspoon of salt, and crush, then set aside. Wash and dry the pork tenderloins, cut them in half, coat them in the crushed cumin and salt. Grill the pork tenderloins on a grill pan on both sides, then transfer them from the pan to a baking sheet with a rack placed on it and brush with the jalapeno sauce.
Place the pork tenderloins in the oven for 10-15 minutes. After this time, remove the tenderloins from the oven, set aside for a while, covering them with aluminum foil. Pour 1 tablespoon of canola oil onto the grill pan, grill the previously cooked and hardened corn cob halves on both sides.
Brush the plates on which you will serve the dish with a small amount of sauce using a brush. Slice the tenderloins diagonally into smaller pieces, arrange them on the plate, and place the corn cob halves next to them. Brush the corn cobs with butter using a brush and sprinkle with salt. Garnish the dish with chopped cilantro.
