El Diablo Pork Tenderloin Recipes

EL DIABLO PORK TENDERLOIN

Steps:

• 1. Preheat oven to 375ºF.
• 2. Season tenderloin evenly with chipotle chili powder until entirely coated; set aside.
• 3. In an oven-proof skillet over high heat, add oil and when it starts shimmering, add pork and sear it until brown, about 1 ½ to 2 minutes.
• 4. Flip it over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF.
• 5. Remove from the heat and transfer the pork to a cutting board. Place foil on top forming a tent and let it rest for 20 minutes while making the sauce.
• 6. In the same skillet, remove extra fat using paper towels leaving about 1 ½ tbsp. Turn the heat to medium and when it gets hot, add onions, serrano and fresno peppers; sauté until softened, about 4 minutes. Add garlic and sauté for only 1 minute.
• 7. Pour in chicken broth and deglaze the skillet by scraping the bottom of the pan to dislodge any brown bits.
• 8. When the mixture is warm again, add cumin, tequila, orange juice, agave nectar and heavy cream. Whisk the ingredients very well and cook until the sauce thickens, about 15 to 20 minutes.
• 9. When consistency is reached, turn off the heat and add cold butter. Swirl it around until incorporated.
• 10. Slice pork tenderloin and transfer to warm serving plates. Spoon sauce over and sprinkle on some chopped cilantro; add one lime wedge per plate.
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EL DIABLO PORK TENDERLOIN

Steps:

• Preheat oven to 375ºF.
• Season the tenderloin evenly with chipotle chili powder until entirely coated; set aside.
• In an ovenproof skillet over high heat, add oil and when it starts shimmering, add pork and sear it until brown, about 1 ½ to 2 minutes.
• Flip it over and transfer to the preheated oven. Cook for 18 to 20 minutes or until the internal temperature reaches 140ºF.
• Remove from the heat and transfer the pork to a cutting board. Place foil on top forming a tent and let it rest for 20 minutes while making the sauce.
• In the same skillet, remove the extra fat using paper towels leaving about 1 ½ tbsp. Turn the heat to medium and when it gets hot, add onions, serrano and fresno peppers; sauté until softened, about 4 minutes. Add garlic and sauté for only 1 minute.
• Pour in chicken broth and deglaze the skillet by scraping the bottom of the pan to dislodge any brown bits.
• When the mixture is warm again, add cumin, tequila, orange juice, agave nectar and heavy cream. Whisk the ingredients very well and cook until the sauce thickens, about 15 to 20 minutes.
• When consistency is reached, turn off the heat and add cold butter. Swirl it around until incorporated.
• Slice the pork tenderloin and transfer to warm serving plates. Spoon the sauce over and sprinkle on some chopped cilantro; add one lime wedge per plate.

PORK SHOULDER AL'DIAVOLO

Steps:

• Using the tip of a knife, lightly score fatty side of pork; season all over with salt.
• Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.
• Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.
• Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1" intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.
• Let pork sit at room temperature 1 hour.
• Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40-50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2-2 hours longer.
• Transfer pork to a cutting board and let rest 30 minutes before slicing.
• DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.