By skim Posted August 13, 2018 In Bacon, Pork Loin & Tenderloin, Recipes Ancho Chile & Espresso Rubbed Pork Tenderloin with Warm Bacon and Brussels Sprout Slaw & Pineapple Salsa2018-08-132020-05-22https://www.johnstons.ca/wp-content/uploads/2020/01/header-with-badge92.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2018/08/ancho-chile-and-espresso-rubbed-pork-tenderloin-2a_web.jpg200px200px 0 Ancho Chile & Espresso Rubbed Pork Tenderloin with Warm Bacon and Brussels Sprout Slaw & Pineapple Salsa Print Recipe Recipe created by Chef Chris Fanzega of Johnston's as presented on the 2018 Chilliwack Fair Stage Ancho Chile & Espresso Rubbed Pork Tenderloin with Warm Bacon and Brussels Sprout Slaw & Pineapple Salsa Print Recipe 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 Servings: 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. Share this Recipe Ancho Chile, Ancho Chile & Espresso Rubbed Pork Tenderloin with Warm Bacon and Brussels Sprout Slaw & Pineapple Salsa, Bacon, BC Pork, Brussels Sprout Slaw, Chef Chris, Chilliwack Fair, Chilliwack Fair Stage, Chris Fanzega, Espresso, Johnston's Pork, Pineapple Salsa, Pork Tenderloin Leave a Comment Cancel reply Save my name, email, and website in this browser for the next time I comment.