In Bacon, Pork Loin & Tenderloin, Recipes
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
Rub
Warm Bacon & Brussels Sprout Slaw
Pineapple & Red Onion Salsa
Servings:
Instructions
  1. Combine rub ingredients and apply to Johnston’s Pork Tenderloin. Preheat oven to 380 degree F.
  2. Sear rubbed pork tenderloin in a medium heat frying pan with a tablespoon canola oil.
  3. 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
  1. Cook Johnston's bacon and render down in frying pan until crisp. Add in shallots and brussels sprouts and coat with rendered bacon fat.
  2. 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
  1. 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.
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