Chipotle Pork TenderloinFebruary 28, 2017
We made this spicy pork tenderloin in my last class of 2016 and it could very well be my favorite dish of last year.
There are three species of cultivated chiles in ancient America, one of which was found in Mexico, wild, in cultural deposits in the Tehuacan valley dating from 7200 to 5200 BC. The use of chiles in the New World was not confined to food. Chile smoke was used as a fumigant, as a means of chemical warfare, and the Aztecs disciplined their children with it!
Christopher Columbus introduced chiles to Europe after his first trip to the Caribbean and called them peppers because he likened them to the peppercorns he was familiar with, though they are from a different family. Shortly thereafter they were cultivated around the globe and were quickly assimilated into the foods of other cultures, including those of Asia and the Middle East.
For the pork:
1 ½ pounds pork tenderloin
salt and pepper
2 tablespoons olive oil
4 cloves garlic, crushed
For the chipotle sauce:
½ cup chicken stock
½ cup apple juice
6 black peppercorns
3 tablespoons chipotle puree, or more to taste (I prefer La Morena brand, available at Ralph’s)
1 tablespoon Dijon mustard
2 tablespoons creme fraiche
Preheat oven to 350°F and place rack in middle of the oven.
Make the sauce by whisking all of the ingredients together in a bowl. Set aside.
Pat pork dry and season with salt and pepper.
Heat oil in a 12-inch ovenproof heavy skillet over medium-high heat. Brown pork on all sides, about 6 minutes total, then transfer to a plate.
Sauté garlic in skillet until it starts to caramelize. Add the chipotle sauce, stirring and scraping up brown bits. Return the pork to the skillet and roast until an instant-read thermometer inserted into center of pork registers 145 to 150° F, about 20 minutes. Transfer pork to a cutting board and let rest 10 minutes before slicing.
Thinly slice the pork and pour the sauce over it.