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de Martines Farm Pork Tenderloin with a Chile Rubbed Pumpkin Seed Crust Ancho Chili Peppers Put five or six dried ancho chili peppers in a bowl and pour boiling water over them. Use enough water to cover the peppers completely. Once the peppers are re-hydrated in about 45 minutes, take the seeds out of each pepper and remove any loose skin. Put the ancho chilies in a food processor and blend until they make a paste. Strain the paste through a sieve to remove any skin, seeds, stems, etc. to make it more smooth. Pumpkin Seeds Lightly toast about 100 grams of pumpkin seeds for about 5 or 10 minutes at 400 degrees. Put the toasted seeds in a food processor and 'pulse' until they are a finely crumbed. Pork Tenderloin Take one pork tenderloin about 375-400 grams and season with salt and pepper. Grill it on all sides for about 5 minutes (can also be done in a frying pan). Remove from the heat and spread a thin layer of the ancho chili paste on one side of the tenderloin. Spread the crumbed pumpkin seeds in an even layer on a large plate and press the pork (chili paste side down) into the crumbed pumpkin seeds. Press pork on an oven proof baking sheet and cook at 400 degrees for 10-12 minutes, or until the tenderloin reaches and internal temperature of 140 degrees for medium. 300 Thomas Street, St. Marys,
Ontario, Canada N4X 1B1 Group Accommodations, Conferences & Weddings - Deanna@westoverinn.com |
