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
