In Bacon, Pork Loin & Tenderloin, Recipes

Ancho Chile & Espresso Rubbed Pork Tenderloin with Warm Bacon and Brussels Sprout Slaw & Pineapple Salsa

Recipe created by Chef Chris Fanzega of Johnston's as presented on the 2018 Chilliwack Fair Stage

Ingredients
  

  • 1 Johnston’s Pork Tenderloin

Rub

  • 3 Tbsp ancho chile powder
  • 1 Tbsp salt
  • 2 Tbsp espresso powder
  • 1 tsp garlic power
  • 1 tsp smoked paprika
  • 1 tsp celery salt

Warm Bacon & Brussels Sprout Slaw

  • 2 slices Johnston’s Bacon diced into 1/2" pieces
  • 12 brussels sprouts sliced
  • 1 shallot diced
  • 1 Tbsp capers
  • 1 tsp freshly grated pecorino cheese for plating
  • juice from 1/2 lemon
  • pinch chili flakes

Pineapple & Red Onion Salsa

  • 1/2 pineapple medium diced
  • 1/4 red onion medium diced
  • 1 jalapeno finely chopped
  • juice from lime
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp cumin
  • small bunch cilantro roughly chopped
  • salt & pepper to taste

Instructions
 

  • Combine rub ingredients and apply to Johnston’s Pork Tenderloin. Preheat oven to 380 degree F.
  • Sear rubbed pork tenderloin in a medium heat frying pan with a tablespoon canola oil.
  • Once the tenderloin is seared on all sides, place in the preheated oven for 5 minutes or until cooked to an internal temperature of 140 degrees F. Remove from oven and let rest.

Warm Bacon & Brussels Sprout Slaw

  • Cook Johnston's bacon and render down in frying pan until crisp. Add in shallots and brussels sprouts and coat with rendered bacon fat.
  • Once the brussels sprouts are warmed throughout, toss in capers, lemon juice, and chili flakes and season with salt and pepper to taste. Finish with grated pecorino cheese.

Pineapple & Red Onion Salsa

  • Combine pineapple, red onion and jalapeno in a bowl and toss with lime juice, olive oil, cumin, and roughly chopped cilantro. Finish with salt and pepper to taste.

Leave a Comment

Recipe Rating