Thursday, June 28, 2012

Sweet Stackhouse Slap-otle Pork Tenderloin

They say that the way to a man's heart is through his stomach...and as long as he's not a vampire, I'd say that his heart is safe from being staked! So, what would True Blood's Jason Stackhouse want to eat? This slightly spicy, slightly sweet treatment of this most succulent section of swine would surely make him squeal for seconds. And we're sure that a Bon Temps native like Jason would welcome a little "Slap" from Mama!

Sweet Stackhouse Slap-otle Pork Tenderloin
by Gary Gee

3/4 cup Dijon mustard
1/4 cup agave nectar or honey
2/3 cup chopped fresh cilantro
1/2 cup fresh lime juice
3 Tablespoons canned chipotle peppers in adobo sauce, minced
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3-4 pounds whole pork tenderloin
1/2 cup chicken stock
1/4 cup chopped pistachios
Garnish: chopped fresh cilantro
Stir together first 9 ingredients. Reserve ½ cup.

Place pork in a large shallow dish or zip-top freezer bag. Pour remaining mustard mixture over pork. Cover or seal, and chill, turning occasionally, about 2 hours.

Remove pork from marinade, discarding marinade.

Grill pork, covered, over medium-high heat, 10 to 15 minutes per side or until a meat thermometer inserted into thickest portion registers 140 degrees (check thinner portions sooner). Remove from grill and let rest 5 to 10 minutes. Cut pork into slices.

Bring reserved mustard mixture to a boil with stock in a saucepan. Reduce heat, and simmer 2 minutes. Sprinkle chopped nuts over pork, and serve with sauce. Garnish with chopped cilantro, if desired.

Adapted from Southern Living.

In case you happen to have any leftovers, here's a tasty way to serve them up:

Chipotle Pork Tacos
by Gary Gee

1/2 to 1 pound cooked pork tenderloin
coarse salt
freshly ground black pepper
ground cumin
dried oregano
garlic powder
1 Tablespoon olive oil
1/4 cup onion, sliced
1 jalapeno pepper, seeded and chopped
Flour tortillas, heated
Fresh cilantro, chopped

***Chipotle Mayo***
1/4 cup mayonnaise
1/2 teaspoon grated or chopped chipotle pepper in adobo
Slice pork into 1/4" thin strips. Sprinkle to taste with salt, pepper, ground cumin, oregano, garlic powder, and Slap Ya Mama seasoning. Toss to distribute. In a large pan, heat olive oil over medium heat. Saute onion about 1 minute. Add jalapeno, toss and cook about 20 seconds. Add pork in one layer to pan. Cook for about 30 seconds. Turn and cook for another 30 seconds, until heated through and slightly brown. Remove all to platter.
For the Chipotle Mayo: Combine all ingredients; set aside.

Assemble: Place pork in tortillas; drizzle with Chipotle Mayo and garnish with chopped cilantro. Other tasty toppings include freshly chopped tomato, red onion, and/or prepared black or pinto beans, seasoned with Slap Ya Mama!

1 comment:

  1. Praise Lilith! That looks and sounds amazing.
    I just took a pork tenderloin out of the freezer. I know Jason likes it, I'm hoping to lure Alcide.