New Cilantro Pork rub recipe

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chef97
Posts: 18192
Joined: Sun Oct 08, 2006 7:09 pm
Location: Walla Walla, WA

New Cilantro Pork rub recipe

Post by chef97 »

Cilantro-Sugar Rubbed Pork Tenderloins
with Spicy Habanero Butter
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3 pork tenderloins, 12-ounces each

Habanero Butter:
1/2 cup butter, softened (1 stick)
2 tablespoons cilantro, finely chopped
2 teaspoons habanero, OR serrano chile, seeded and minced *

Cilantro-Sugar Rub:
1/4 cup cilantro, chopped, loosely packed (about 1/4 ounce)
1/2 cup brown sugar, packed
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and coarsely chopped OR 2 teaspoons bottled minced garlic
1 teaspoon salt
1/2 teaspoon paprika

For habanero butter, stir together butter, 2 tablespoons cilantro, and the chile in small bowl until well combined. Transfer the butter mixture to a piece of plastic wrap. Using the plastic wrap, form a 3-inch log. Wrap; place in freezer about 15 minutes or until firm enough to slice.

For pork medallions, cut each pork tenderloin into four 3-ounce pieces. Place four of the pork pieces between two large pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Repeat two more times with remaining pork pieces. Cover and refrigerate pork medallions while preparing rub.

For cilantro-sugar rub, place 1/4 cup cilantro, the brown sugar, oil, garlic, salt and paprika in food processor container. Cover and process for 1 minute. Rub or spread about 1/2 teaspoon of rub mixture on each side of each pork medallion.

Prepare a medium-hot fire in grill. Grill pork medallions, uncovered, over direct heat for 4-6 minutes or until no the internal temperature reaches 160 degrees F., turning medallions over halfway through cooking.

While pork is cooking, cut butter log into 1/4-inch-thick slices. Place one butter patty on each pork medallion. Grill just until butter begins to melt. Remove pork medallions from grill and serve immediately. And as always, happy grilling!

Serves 6

Attention all

* The natural oils in chiles can burn your skin and eyes. When working with chiles, wear plastic gloves or sandwich bags over your hands to protect your skin, and be sure not to touch your eyes. Afterwards, wash your hands in soapy water.
Chef

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