Best Ancho Chile Pork Tenderloin With Brussels Sprouts And Squash Recipes
SPICE-RUBBED PORK TENDERLOIN WITH ANCHO CHILE MUSTARD SAUCE
Steps:
- Combine all ingredients in a small bowl and season with salt and pepper.
- Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
- Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.
PORK CHOPS WITH CHILES RELLENOS AND ANCHO SAUCE
Provided by Jeanne Thiel Kelley
Categories Dairy Pork Potato Vegetable Marinate Fourth of July High Fiber Father's Day Backyard BBQ Dinner Cheddar Meat Pork Chop Root Vegetable Grill Grill/Barbecue Party Chile Pepper Poblano Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.
- Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.
- Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD: Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.
- Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.
- Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.
- Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.
- Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
- ** Available in the spice section of many supermarkets and at Latin markets.
- *** Available in tubes at some supermarkets and at Italian markets.
ANCHO CHILE PORK CHOPS
Spicy broiled or grilled marinated pork chops. I came across this recipe when I wanted to use up some ancho chilies and this fit the bill perfectly. If you want it spicier you may want to add another chili to the marinade mixture. Recipe adapted from Cooking Light (March, 2003). Prep time does not include marinating time (8 hours). Cook time is grilling or broiling time.
Provided by ellie_
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove stems and seeds from chilies.
- Tear chilies into pieces.
- Spray a skillet with Pam and heat over medium heat.
- Add chili pieces and cook for 15 seconds, stirring so chilies do not burn.
- Add garlic and cook 2 minutes.
- Add broth- allspice to chili/garlic mixture in skillet.
- Stir in 1 tablespoon vinegar.
- Bring to a boil and reduce heat to low.
- Let mixture simmer for 5 minutes.
- Remove from heat.
- Place (cooled) mixture in blender or food processor and process until smooth using on/off turns.
- Heat skillet over medium-high heat and add chili/spice mixture and cook 5 minutes, stirring constantly.
- Remove from heat.
- Stir in sugar, salt, remaining 1 tablespoon vinegar and lemon juice.
- Put pork chops in marinating dish or zip-lock bag.
- Pour chili sauce over chops.
- Refrigerate marinated chops for up to 8 hours.
- Spray broiler rack with Pam or prepare grill (spray grill with Pam for easier clean up) for grilling chops.
- Remove pork chops from dish and prepare grill or preheat broiler.
- Spray broiler rack or grill with Pam.
- If grilling, grill for 5-10 minutes each side, basting with marinade.
- Time depends on degree of doneness desired and thickness of chops.
- If broiling, brush chops well with marinade.
- Broiler rack should be 6-inches below heat.
- Broil for 5-10 minutes per side (brush with marinade when turning chops) depending on degree of doneness and thickness of chops.
CHILE-MARINATED PORK WITH SAVORY BRUSSELS SPROUTS AND MINT
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels sprouts.
Provided by Rhoda Boone
Categories Pork Dinner Mint Pork Tenderloin Peanut Brussels Sprout Soy Sauce Chile Pepper Tree Nut Free
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
- In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
- On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
- Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
- Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
- To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
- Do Ahead
- Chile marinade and fish sauce vinaigrette can be made one day in advance.
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Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash Recipes
When it comes to hearty and delicious meals that can please everyone around the dinner table, it's tough to beat ancho chile pork tenderloin with brussels sprouts and squash. This dish combines the rich and savory flavors of tender pork with earthy vegetables that are roasted to perfection, making it an ideal meal for autumn evenings or any time you want a comforting and satisfying dinner that's easy to prepare. Let's take a closer look at what makes this recipe so special and how you can make it yourself at home.
What is ancho chile?
Ancho chile is a type of dried chili pepper that's commonly used in Mexican cuisine to add heat, smokiness, and depth to dishes. It's made by smoking and drying poblano peppers, which are then ground into a powder or used whole in recipes. Ancho chile has a mild to medium level of spiciness and is often described as having a sweet, fruity, and slightly bitter flavor that complements many ingredients.
The pork tenderloin
Pork tenderloin is a lean and tender cut of meat that's perfect for roasting because it cooks quickly and stays juicy. To make the ancho chile pork tenderloin, you'll need to season the meat with a mixture of ancho chile powder, garlic powder, salt, and pepper. Rub the seasoning all over the pork and let it marinate for at least 30 minutes, or up to overnight, to enhance the flavor. Then, roast the tenderloin in the oven at 425°F for about 20-25 minutes, or until the internal temperature reaches 145°F. Let the meat rest for 5-10 minutes before slicing it into medallions and serving.
The brussels sprouts
Brussels sprouts are a green vegetable that's similar to cabbage and broccoli, but smaller in size and with tighter leaves. They are often roasted, sautéed or steamed and have a slightly nutty, bitter taste that pairs well with pork and other meats. To prepare the brussels sprouts for this recipe, simply trim the ends and cut them in half lengthwise. Toss with olive oil, salt, pepper, and any other seasonings you like (such as garlic, lemon zest, or thyme) and roast in the oven until golden and crispy on the outside, and tender on the inside. This should take about 20-25 minutes at 425°F.
The squash
Squash is a type of fruit that belongs to the gourd family and comes in many varieties, such as butternut, acorn, spaghetti, and pumpkin. Squash is rich in vitamins, fiber, and antioxidants and is delicious when roasted with savory seasonings. For this recipe, you can use any type of winter squash you like, but butternut squash is a good choice because it's easy to peel and dice. Simply remove the skin and seeds from the squash, cut it into cubes, and toss with olive oil, salt, and pepper. Roast the squash in the oven for about 25-30 minutes, or until tender and caramelized.
Bringing it all together
Once you have roasted the pork tenderloin, brussels sprouts and squash separately, it's time to combine everything into one delicious meal. Arrange the sliced pork on a platter and spoon the roasted vegetables around the edges. Drizzle with any pan juices from the pork or a simple sauce made of olive oil and balsamic vinegar. Garnish with fresh herbs, such as parsley or cilantro, and serve hot.
Tips for success
Here are some tips to help you make the perfect ancho chile pork tenderloin with brussels sprouts and squash:
- Choose a high-quality pork tenderloin that's fresh and well-marbled.
- Let the pork marinade for at least 30 minutes, or up to overnight, to enhance the flavor.
- Don't overcrowd the brussels sprouts and squash when roasting, as this can make them steam instead of roast.
- Use a meat thermometer to ensure the pork is cooked to the right internal temperature.
- Feel free to customize the seasoning of the brussels sprouts and squash to your liking, such as adding cinnamon, nutmeg, or maple syrup for a sweet touch.
- Serve the ancho chile pork tenderloin with a side salad, bread, or mashed potatoes for a complete meal.
Conclusion
Ancho chile pork tenderloin with brussels sprouts and squash is a tasty and healthy meal that's perfect for fall or any time of the year. With its smoky, savory, and slightly spicy flavor, it's sure to please the taste buds of everyone at the dinner table. So why not give this recipe a try and add it to your favorite meal rotation?