Thursday, June 22, 2006

spice rubbed pork tenderloin steaks with honey-chipotle sauce

This is my adaptation from the recipe in the May 2006 issue of Fine Cooking. I added a few different spices but it is pretty close to the recipe from the magazine. This stuff is good!

2 large pork tenderloins
1 tsp kosher salt
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 tsp ground cumin
1 tsp ground black pepper
2 tsp brown sugar
1/2 cp honey
1/4 cp apple cider vinegar
1 small can tomato paste
1 chipotle
2 tbsp adobo sauce
1 tbsp dijon mustard

Trim the pork of all visible fat and slice on the diagonal into one inch steaks. Take something big and heavy and proceed to beat the stuffing out of it until the pork is between 1/4 and 1/2 inch thick and much wider. Once all of the pork has been beaten into submission, combine the chili powder, garlic, paprika, cumin, black pepper, and sugar. Rub the spice mixture on as you would ribs and seal in a plastic bag. Refrigerate for several hours.

Prepare a very hot charcoal fire and add a few apple wood chunks if you are feeling like a party. Grill/smoke the pork for three minutes on one side, flip, and grill again for three minutes. Test for doneness. You want to pull it off the grill when they reach 140F. Transfer to a serving dish and cover for five minutes so the juices redistribute.

While all of that is going on, add the remaining ingredients to a food processor and blend until smooth. Pour into a bowl and serve the tenderloin steaks with the chipotle-honey sauce drizzled on top.

Serve with a classic american red potato salad or a memphis style cole slaw. Chase it down with some freshly cut wedges of watermelon.