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TEXAS PETE® HERO TENDERLOIN
Texas Pete Foodservice
https://texaspetefoodservice.com/recipe/texas-pete-hero-tenderloin/
TEXAS PETE® HERO TENDERLOIN
Ingredients
CHILI RUB
- ¼ C Texas Pete® Original Hot Sauce
- ¼ C ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce
- 4 pasilla chili peppers
- 1 large bell pepper, yellow
- 1 large bell pepper, green
- 1 large bell pepper, red
- 3 serrano peppers
- 1 onion, caramelized
TENDERLOIN
- 2 (2 lb.) pork tenderloins
- Kosher salt
- 1 C chili rub
GASTRIQUE
- ½ C Texas Pete® Original Hot Sauce
- ²⁄8 C ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce
- ¼ C apple cider vinegar
- 1 c sugar, granulated
FINGERLING POTATOES
- 20 fingerling potatoes
- 1 Tbsp. butter, unsalted
- 1 tsp. salt
- 1 Tbsp. chili powder
SUGAR GLASS
- ¹⁄³ C Texas Pete® Original Hot Sauce
- ²⁄³ C corn syrup
- 1 C sugar, granulated
- 9 slices prosciutto
GRILLED RELISH
- 2 ears corn on the cob, grilled
- 1 med-large zucchini, grilled
- 1 med-large squash, grilled
- 1 bell pepper, red, grilled
- 1 red onion, grilled
- 1 bunch green onion, grilled
- ½ bunch cilantro, cleaned and chopped
CITRUS SEASONING
- ¼ C ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce
- 4 lemons, zest and juice
- 2 limes, zest and juice
- 3 oranges, zest and juice
GARNISH
- 1 Tbsp. goat cheese, crumbled
- Chili rub
Directions
CHILI RUB DIRECTIONS
Preheat oven to 225°F.
Seed and slice pepppers into 1″ pieces.
Peel and dice onion into ½” pieces.
On a large parchment-lined baking sheet, spread vegetables and cook for 2 hours or until dried, making sure not to burn.
In a small bowl, mix Texas Pete® sauces and pour over dried vegetables.
Toss to coat and bake another hour until dry.
Add to a blender and blend to a powder.
TENDERLOIN DIRECTIONS
Sprinkle kosher salt and chili rub on all 4 sides of each loin.
Place on oven-safe pan in refrigerate for 2 hours.
Pan sear all sides and place back on oven-safe pan.
Bake at 350°F until medium doneness,145–150°F internal temp.
GASTRIQUE DIRECTIONS
In a small stockpot, mix all ingredients, bring to a boil and reduce by half. Set aside for service.
FINGERLING POTATOES DIRECTIONS
Steam fingerling potatoes for 20 minutes.
Cool, cut in half and set aside for service.
In small saucepan, sauté fingerlings in remaining ingredients.
SUGAR GLASS DIRECTIONS
Bake prosciutto at 350°F for 20 minutes or until crispy.
In a medium bowl, mix all ingredients, except prosciutto, until thouroughly incorporated.
On an oven-safe baking sheet lined with a Silpat, pour mixture and bake at 350°F or until caramelized.
Remove from oven, sprinkle evenly with crumbled prosciutto and cool.
Let hardened before breaking into large pieces
GRILLED RELISH DIRECTIONS
Grill all ingredients until almost cooked through.
Dice all grilled vegetable into ¼” pieces.
Into a medium bowl, cut the corn off the cobs and add vegetables and cilantro.
Stir until incorporated.
Hold until ready to serve.
CITRUS SEASONING DIRECTIONS
Preheat oven to 225°F.
In a small bowl, mix the zest and juice of fruit and spread on a non stick-baking sheet.
Let dry for 1 hour in oven.
Add ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce and mix with partially dehydrated citrus, and continue to bake for another hour or until hard and dry.
Add to blender and blend to a powder-like consistency.
DIRECTIONS FOR PLATING
In a saucepan, take ½ cup vegetable relish, 2 oz. butter (unsalted) and 1 tsp. citrus seasoning.
Heat together then place vegetable relish in a line down the center of plate, and sprinkle with goat cheese.
Slice loin into 1″ pieces.
In this order on top of relish, place a fingerling potato, then a slice of tenderloin, then another potato, until there are three pieces of loin ending with a potato.
Add gastrique and a pinch of chili rub on top and around plate.
In between each piece of tenderloin, place a small piece of sugar glass.
