Wednesday, August 19, 2009

Mexican BBQ Pork Tenderloin

I’m still trying to learn how to cook for two. And even though we grilled both tenderloins, we had enough for a second dinner and some for Bob to take in his lunch. I think it worked out rather nicely.

When I saw this Mexican White Rice recipe with Plantains, a memory came back to me. My grandmother, Mi Chita, use to serve us rice with sliced banana in it. I didn’t know anything about plantains; I just thought she was being her usual cool self. Now I understand. Maybe she couldn’t afford them or they weren't readily available, but she made due. It’s funny how the older we get, the smarter our parents and grandparents appear in our eyes.

It’s almost the end of August and the weather is still in the triple digits here in town. Check out the Spiked Espresso Cooler in my chocolate blog for a great thirst quencher. I bet you make it before the weeks out.





Mexican Barbecued Pork Tenderloin
(recipe inspired by Jamaican Barbecued Tenderloin, Mayo Clinic Cookbook)

4 teaspoons brown sugar
4 teaspoons red chile (or chipotle) powder
2 teaspoons cayenne powder
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
2 teaspoons sea salt (or kosher salt)
2 small pork tenderloins
3 teaspoons white vinegar
2 tablespoons honey
2 teaspoons tomato paste

Combine all dry ingredients in a small bowl and mix to blend well.

Rub the spice blend over both tenderloins; allow to stand for half an hour.

In another bowl, combine vinegar, honey and tomato paste. Whisk to combine. Set aside.

Light your grill and heat to medium high. Grease the grate and position 4 to 6 inches from coals.

Turn several times through grilling, while over direct heat, about 4 to 5 minutes total. Move tenderloins to cooler part of the grill and continue grilling for an additional 14 to16 minutes.

Baste with glaze and continue cooking until internal temperature of tenderloin reaches 160 degrees.

Transfer to cutting board and allow to rest for 5 minutes before slicing. Drizzle with additional glaze.

2 tenderloins will serve 6 to 8 people.
Mexican White Rice with Fried Plantains
Recipe courtesy Patricia Jinich (the Paula Deen Show)

makes 8 to 10 servings

Ingredients
2 cups long-grain white rice
3 tablespoons corn or safflower oil, plus more for frying plantains
1/2 cup finely chopped white onion
4 cups chicken stock, prepared or homemade
1 celery stalk, chopped small
1 fresh parsley sprig
1 tablespoon lime juice
1 teaspoon kosher salt
1 serrano chile (or jalapeño)
2 ripe plantains, sliced 1/4-inch thick (I didn’t have any plantains so I didn’t use)
Sour cream, garnish

Directions
Rice:
Put the rice in a large bowl and cover with very hot water. Let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again.
Heat 3 tablespoons oil in a large saucepan, add the rice and fry over high heat, stirring softly for 1 to 2 minutes. Add the onion and stir, from time to time, until the rice begins to change its color to milky white and it sounds and feels heavier, as if it were grains of sand, about 5 more minutes.
Add the chicken stock, celery, parsley, lime juice, salt and chile to the rice. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.

If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 more minutes or so. Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.

Plantains:
Cook's Note: The skin of the plantain should be almost entirely black when it is mature and ready to use.

Peel the plantains and slice them diagonally into 1/4-inch thick slices.
In a saute pan over medium heat, add about 1/4-inch of oil. Heat the oil until hot but not smoking. Add the plantain slices and fry until lightly browned, but not blackened, about 2 minutes. Remove the plantains from the oil to a plate covered with paper towels, to drain.
Transfer the rice to a large serving bowl and arrange the hot plantains on top. Garnish with a good dollop of sour cream and serve.

Contnuing with out boast about Texas


More citys.

Exhausted?

Energy , Texas 76452

Cold?

Blanket , Texas 76432
Winters, Texas

Like to read about History?

Santa Anna , Texas
Goliad , Texas
Alamo , Texas
Gun Barrel City , Texas
Robert Lee , Texas

Need Office Supplies ?

Staples, Texas 78670

For the kids...

Kermit , Texas 79745
Elmo , Texas 75118
Nemo , Texas 76070
Tarzan , Texas 79783
Winnie , Texas 77665
Sylvester , Texas 79560

Other city names in Texas , to make you smile.....

Frognot , Texas 75424
Bigfoot , Texas 78005
Hogeye , Texas 75423
Cactus , Texas 79013
Notrees , Texas 79759
Best, Texas 76932
Veribest , Texas 76886
Kickapoo , Texas 75763
Dime Box , Texas 77853
Old Dime Box , Texas 77853
Telephone , Texas 75488
Telegraph , Texas 76883
Whiteface , Texas 79379
Twitty, Texas 79079


And our favorites...

Cut n Shoot, Texas
Gun Barrel City , Texas
Hoop And Holler, Texas
Ding Dong, Texas
and, of course,
Muleshoe, Texas

Here is what Jeff Foxworthy has to say about folks
from Texas ..


If someone in a Lowe's store offers you assistance and
they don't work there, you may live in Texas ;

If you've worn shorts and a parka at the same time,
you may live in Texas ;

If you've had a lengthy telephone conversation with
someone who dialed a wrong number, you may live in
Texas ;

If "Vacation" means going anywhere south of Dallas for
the weekend, you may live in Texas ;

If you measure distance in hours, you may live in
Texas ;

If you know several people who have hit a deer more
than once, you may live in Texas ;

If you install security lights on your house and
garage, but leave both unlocked, you may live in Texas ;

If you carry jumper cables in your car and your wife
knows how to use them, you may live in Texas ;

If the speed limit on the highway is 55 mph -- you're
going 80 and everybody's passing you, you may live in Texas ;

If you find 60 degrees "a little chilly," you may live
in Texas ;

If you actually understand these jokes, and share them
with all your Texas friends, you definitely live in
Texas ..

14 comments:

Esi said...

This sounds really flavorful. You know, I cook for one and I almost always halve recipes. Especially for something like pork tenderloin where most recipes use two tenderloins.

Adam said...

Muleshoe? That's great :)

I forgot to tell you that I made a flank steak recipe of yours way back, with cocoa. It was awesome, seriously. I love flank because it's lean, and it's on sale this time of year... two huge pluses :) So thanks buddy, you made me a great couple meals the other week.

And that espresso drink made me think of something I've been enjoying quite a bit lately. Called Horchata or something. With cinnamon. What do you think of that drink?

girlichef said...

Oh wow...I will take all of your leftovers (come on...he already had one meal)!!! This looks delicious...beyond delicious!

Jessica said...

That pork looks so delicious. I am definitely bookmarking this recipe to make soon! I checked out the espresso cooler, it looks really, really good! It's been very hot and humid in DC lately, it almost reminds me of Houston and life on the gulf coast.
I have to tell you, I was reading the boasts about Texas section. When I was in college I was having dinner with my then-boyfriend and some good friends of his. Someone mentioned that his mom was from Cut-n-Shoot, Texas. I didn't believe that such a place existed! I laughed looking for that under the names of cities on your list.

Gloria Chadwick said...

The pork tenderloin looks delicious, but I can see that you're having a hard time cooking for two... the recipe feeds 6 to 8. LOL.
I completely understand the "folks from Texas" thing, especially the 80 mph. We have the craziest drivers in SA. :)

Reeni♥ said...

I love this spicy tenderloin and the plantain rice sounds delicious! Such funny names!!

ARLENE said...

They look and sound incredible! I always have a package of pork loins in the freezer. Next time, I'm making Teresa's Mexican BBQ pork tenderloin. Like you, I cook for 2 and always have another dinner and lunch when I make the pork loins.

Katie said...

Haha, I love the Texas info, We will be making a spicy pork shoulder this weekend to make tacos. I will have to compare notes with your recipe for sure it looks so good!

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Foodycat said...

That pork looks delicious.

Anonymous said...

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Debinhawaii said...

Looks like it is delicious and full of flavor--YUM!

JennDZ - The Leftover Queen said...

That looks delicious, and I LOVED those espresso shakes!

Mommy's Kitchen said...

That bbq pork tenderloin looks so good. i was reading all the jeff foxworthy stuff to funny.

This one is so true:
If you've worn shorts and a parka at the same time,
you may live in Texas ;