Do you fearlessly tackle spicy dishes? Prepare spicy pork tenderloins in Mexican style.
Ingredients
- Jalapeno pepper – 1 pc.
- Garlic clove – 1 pc.
- Whole cumin – 2 tbsp
- Corn cobs – 2 pcs.
- Pork tenderloin – 2 pcs.
- White wine vinegar – 2 tbsp
- Whole black peppercorns – 1 tsp
- Fresh cilantro – 25 g
- Honey – 4 tbsp
- Canola oil – 2 tbsp
- Lime juice – 20 ml
- Orange juice – 125 ml
- Salt – a pinch
- Butter – 20 g
Preparation
Corn: Cut peeled corn cobs in half, then skewer them onto kebab sticks and boil in a large pot of salted water, covered, for about 20-30 minutes.
After this time, temper the corn halves with cold water.
Sauce: Heat 1 tbsp of canola oil in a small saucepan, add finely chopped garlic and sliced jalapeno peppers (if you prefer less spicy dishes, reduce the amount of added jalapeno peppers). Mix everything, sauté for about a minute.
Then add crushed peppercorns, juice from 1 orange, juice from 1 lime, and white wine vinegar that has been simmered 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 heat.
Pork Tenderloins: Toast cumin on a grill pan (tossing cumin on the pan frequently, toast until the cumin starts to crackle gently), transfer the toasted cumin to a mortar with 1 tsp of salt and crush them, then set aside.
Wash and dry the tenderloins, cut them in half, coat them with cumin and salt.
Grill the tenderloins on a grill pan on both sides, then transfer them from the pan to a baking rack placed on a baking sheet and brush them with jalapeno sauce.
Put the 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 tbsp of canola oil onto the grill pan, grill both sides of the previously cooked and tempered corn cob halves.
How to Serve: Brush a small amount of sauce onto the plates where you will serve the dish using a brush. Cut 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.
