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
- 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
- ½ pineapple medium diced
- ¼ red onion medium diced
- 1 jalapeno finely chopped
- juice from lime
- 1 tsp extra-virgin olive oil
- ½ tsp cumin
- small bunch cilantro roughly chopped
- salt & pepper to taste
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.