CHEF JEFF — ONE BYTE AT A TIME: Chipotle-Marinated Pork TenderloinHere’s a recipe from Chuck Williams, the founder of the Williams-Sonoma culinary empire.
By: Herald Staff Report,
Here’s a recipe from food icon Chuck Williams, the founder of the Williams-Sonoma culinary empire.
Chipotle-Marinated Pork Tenderloin
1 pork tenderloin, about 1¼ pounds, trimmed
3 canned chipotle chilies in adobo sauce, seeded
2 tablespoons lime juice
3 tablespoons honey
2 large cloves garlic
1 tablespoon soy sauce
2 teaspoons cumin
¼ cup chopped cilantro
Olive oil for griddle
Cut meat in half crosswise. In blender, puree chilies, lime juice, honey, garlic, soy and cumin. Stir in cilantro. Transfer half to bowl. Reserve rest. Add pork to bowl. Turn to coat. Cover. Refrigerate for 4 to 6 hours. Prepare grill for direct-heat cooking (or preheat griddle over medium-high heat). Oil surface. Grill pork until seared on one side. Turn. Spoon reserved chili mixture evenly on top. Tent with aluminum foil. Continue cooking until just firm to touch and pale pink when cut. Transfer to cutting board, tent with foil. Let rest 10 minutes. Slice across grain and serve.
Yield: Serves 4.
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