On the Menu: Fall Flavors with a Kick

Chef Joseph Maynard shares his Cane Marinated Pork Tenderloin with Sweet Potato and Chorizo Hash, Swiss Chard and Chipotle Tamarind Peach Sauce
Jeffery Johnston Photographs
Chef Joseph Maynard

Cane Marinated Pork Tenderloin with Sweet Potato and Chorizo Hash, Swiss Chard and Chipotle Tamarind Peach Sauce

Marinated Pork Tenderloin

1/4 cup walnut oil
2 Tablespoons minced ginger
3/4 cup cane molasses
1 large red onion, diced
1 teaspoon kosher salt
1 teaspoon black pepper, coarse ground
6 pieces 7-ounce pork tenderloin

Place all ingredients, except pork, in a bowl and combine. Marinate pork for a minimum of 12 hours.

Sweet Potato and Chorizo Hash

1 1/2 cups sweet potato, diced into 1/2-inch pieces
1 1/2 cups chorizo, cooked
1/4 cup roasted sweet potato
3 Tablespoons red onion
1 teaspoon kosher salt
1 teaspoon black pepper, coarse ground
1 Tablespoon olive oil

Blanch diced sweet potato. In a medium skillet sauté onions in oil for 4 minutes over medium heat and then add remaining ingredients, stirring to combine; cook for a further 3 minutes.

Chipotle Tamarind Peach Sauce

1 cup ripe peaches, pit removed
1/4 cup tamarind concentrate
1 each chipotle pepper
3 Tablespoons shallot, minced
2 Tablespoons light brown sugar
4 Tablespoons white wine
1 cup roasted chicken stock
1 teaspoon white pepper
2 Tablespoons kosher salt

Sauté onions over medium heat until translucent, then add brown sugar and cook until dissolved. Place remaining ingredients in pan and return pan to a simmer. Cook for 15-20 minutes then purée in blender until smooth. Return to pot and simmer, slowly reducing.

Swiss Chard

2 pounds Swiss chard, cut into thin strips
4 Tablespoons shallot, minced
3 Tablespoons white wine
1 Tablespoon olive oil
1 teaspoon white pepper
2 Tablespoons kosher salt

Sauté onions over medium heat until translucent, then add chard. Turn heat to high and sauté for 2 minutes more, then deglaze with white wine and season.

Cook pork; rest for 5 minutes then slice on bias. Place a portion of hash in the center of a plate; top with a portion of chard. Place four pieces of pork with a shingle on top. Drizzle sauce around and garnish with green onion. Serves 6.


Criollo Restaurant and Lounge
Hotel Monteleone
214 Royal St.
523-3341
Reservations (866) 338-4684
HotelMonteleone.com/Criollo
 

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