The Cook’s Corner

Southwestern Pork & Fresh Chilean Fruit

Staff Report
January 23, 2008 at 12:18 pm  | Mobile Reader | Pring this storyPrint 

The Cook’s Corner
Photo provided by Family Features
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

1/2 cup canola oil

2 tablespoons chili powder

2 teaspoons chipotle chili pepper

1/4 cup lime juice

2 tablespoons sugar

2 tablespoons Dijon mustard

1-1/2 pounds pork tenderloin

2 pounds fresh Chilean fruit including peaches,

nectarines and plums, peeled if desired.

Method:

1. To prepare Spicy Sauce: In small skillet, combine canola oil, chili powder and chipotle chili pepper.

2. Heat over high heat, just until hot, about 30 seconds; transfer to small bowl.

With wire whisk, stir in lime juice, sugar and mustard; cool.

3. In plastic bag, coat tenderloin with 1/4 cup Spicy Sauce; close bag and set aside 30 minutes. Pit and quarter fruit; place in bowl.

4. Brush fruit on all sides with about 3 tablespoons Spicy Sauce; reserve remaining sauce for later use.

5. To cook: Preheat broiler to high.Place tenderloin on rack in broiler pan; broil 8 minutes.

6. Turn and broil until still slightly pink in center (160oF), 8 to 10 minutes longer.

7. Remove to cutting board; cover loosely with aluminum foil. Place fruit on broiler rack; broil 4 minutes; turn and broil until barely tender, 2 to 4 minutes longer.

8. Cut tenderloin into 1/2-inch-thick slices; serve with fruit and remaining Spicy Sauce. Garnish with greens, if desired




View other articles written Staff Report

featured merchant

Saia Auto
Saia Auto At Saia Auto Consultants, our ultimate goal is to get you the highest quality vehicle for your money.

Hahnville High valedictorian devoted to caring for others
Hahnville High valedictorian devoted to caring for others
- 1145 views
Being named Hahnville High School (HHS) valedictorian for the class of 2015 came as a surprise to Jessica Becnel, but she realized it’s an honor that affirmed years of hard work.