Skip to main content

Grilled Pork Tenderloin with Pipian Sauce


INGREDIENTS

1 1- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions
3 tablespoons vegetable oil
1/2 onion, coarsely chopped
3/4 cup pumpkin seeds (pepitas)
1/4 cup peanuts (1 1/2 ounces)
1/4 cup sesame seeds (1 1/2 ounces)
2 garlic cloves, minced
4 cups water
12 ounces tomatillo,* husked
2 teaspoons coarsely chopped seeded jalapeño chili
1 1/2 cups fresh cilantro leaves
1 1/2 cups torn romaine leaves
1 1/4 cups low-salt chicken broth
3 radishes, trimmed, chopped

DIRECTIONS

Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.)

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside.

Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer tomatillos, jalapeño, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender. Blend sauce until smooth, stopping occasionally to push down ingredients.

Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper. Grill until cooked through, about 2 minutes per side. Divide among 4 plates. Stir sauce over medium heat until heated through. Spoon sauce over pork.


Comments

Popular posts from this blog

Grilled Chicken Fillet with Spicy Curry Sauce

INGREDIENTS
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons curry paste  1 1/2 teaspoons chilli
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar

DIRECTION
Prepare the sauce In a heavy saucepan sauté gingerroot and garlic in oil over moderately heat. Add curry powder, coriander, curry paste, chilli, and cumin, stir together for about 1 minute. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
Preheat the grill, for medium heat
Brush the chicken fillet with oil, salt and pepper. Grilled the chicken until golden brown.
Serve in the plate with the spicy curry sauce.

The most expensive beef ever...

It is believed that the most expensive beef is the Wagyu beef. Originally, the beef are harvested from wagyu cattle which breed in Kobe, Japan. In Kobe, the cattle get special treatments from the farmer. Everiday the cattle are fed with beer, massaged with sake, brushed to set their fur, and fed in grain fedder.

Due to the popularity of wagyu/kobe beef in United States and Europe, its make people try to duplicate the beef. They crossbred the domestically-raised wagyu with Angus cattle. They also apply some of Kobe traditiosn, like fed their cattle with beer and massaged with sake. However, there's still differences between the original Kobe beef and "Kobe style" beef. Some said that the "Kobe style" beef have darker meat and a bolder flavor.

Grilled Sweet Potatoes

It's another quick and simple grill recipe. It is also perfect dish for those veggie who don't eat meat.

INGREDIENTS

4 medium sweet potatoes
1/2 cup melted butter
3 tablespoons brown sugar
1 teaspoon ground cinnamon

DIRECTION

In a pan/pot boil 3/4 lt water. While wait for the water fully boiled, clean sweet potatoes and cut into 1/2 inch slices.

Put the potatoes in boiled water for 5-10 minutes, or until the potatoes start to soften. (Be carefull don't overboil the potatoes and make them too soft). After 5-10 minutes, cool and peal the potatoes.

In a bowl, combine butter, brown sugar and cinnamon. Brush over the potaoes.

Preheat the grill for medium low heat.

Grill the potatoes for 10-15 minutes, turning once.