Tortilla Crusted Pork Tenderloin
|8 each pork tenderloin • 3 oz medallions|
|3 cups tortilla chips • crumbled|
|2 tsp cumin|
|2 tsp coriander - ground|
|2 tbsp cilantro • chopped|
|1 cup flour • seasoned|
|3 each buttermilk|
|1/4 cup olive oil|
| salt & pepper to taste|
1. Trim Pork Tenderloin and slice into 3 oz pieces.
2. Place the pork portions between 2 pieces of plastic wrap. With a meat mallet, lightly pound the pork into medallions about 1/2" thick.
3. Combine the tortilla chips, spices, cilantro, and a pinch of salt & pepper.
4. Place the seasoned flour, buttermilk, and crumbled tortilla chips into separate bowls.
5. Carefully dredge the pork medallions in the flour, buttermilk, and tortilla chips (in that order!) making sure that the entire cutlet is well coated.
6. Shake off excess breading.
7. Heat the olive oil in a non stick pan large enough for the pork medallions.
8. Saute the medallions over medium heat for approximately 4 minutes, turning over halfway through being careful to not over brown.
9. Transfer the cooked medallions to a plate with paper towels to drain.
|1 cup polenta • (fine corn meal)|
|4 cups milk|
|1 cup queso oaxaca • shedded (jack works)|
|1/2 cup butter|
| salt to taste|
For the Polenta:
1. Over medium heat, bring the milk to a simmer in a heavy bottomed sauce pot with a pinch of salt.
2. Slowly add the polenta in a stream whisking thoroughly as you add it.
3. Once all of the polenta is incorporated, reduce the heat to low while continuing to stir.
4. Allow the polenta to cook or 30-40 minutes stirring occassionally.
5. Whisk in the butter and cheese at the end of the cooking process.
6. Adjust seasoning and hold hot for service or pour into a greased casserole pan to chill or bake. Once the polenta has chilled, you can cut the polenta into shapes and saute.
|1 qt beef broth • low sodium/no salt|
|1 cup ancho chiles|
|2 each bay leaf|
|3 tbsp flour|
|3 tbsp butter • plus more to finish sauce|
|2 tbsp honey|
| salt & pepper|
For the Sauce:
1. Combine the flour and butter in a heavy bottomed sauce pot over low heat and stir together to form a roux. Cook until slightly browned.
2. Add chilled stock to the roux slowly until a paste is formed stirring constantly.
3. Add the remaining stock, bay leaves, and chile peppers.
4. Bring mixture to a light boil then immediately reduce heat to medium and allow to simmer for 45 minutes.
5. Strain mixture into a clean sauce pot and whisk in the honey and 2 T butter.
6. Season to taste.
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