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Roasted Pork Tenderloin

If you want to keep your fat intake to a minimum, choose a pork tenderloin. it’s also down right delicious with this recipe using chili powder and apples. Sweet potatoes are packed with vitamins. Add to the fresh corn some Poblano chilies for a little heat and a topping of cilantro for a little cool down.

Chili and Brown Sugar Crusted Pork Tenderloin with a Seared Apple Sauce

Ingredients

• 2 Pork Tenderloins with all of the silver skin carefully removed
• ½ cup brown sugar
• 2 teaspoons kosher salt
• 2 tablespoons New Mexico Chili Powder
• 4 Granny Smith Apples peeled, quartered, cored and cut into ¼ inch slices
• ½ cup small diced Spanish onion
• 2 tablespoons butter
• ¼ cup chicken stock
• ¼ cup brown sugar
• ¼ cup pecans toasted and coarsely crushed

Preparation

Combine the Brown sugar, kosher salt and Chili powder. Roll the tenderloins in the mixture and place in the refrigerator for a least 10 min.
Roast the tenderloins in a preheated oven (375) until the internal temperature at the thickest part of the roast is 150 degrees; let rest for ten minutes under foil.
In a large hot sauté pan melt the butter, and then add the apples and onions. Spread them evenly on the bottom of the pan and leave to brown slightly.
Stir the apples gently, try not to mash them and continue to brown.
When the apples and onions are golden add the chicken stock and brown sugar. Cook stirring gently until a glaze has formed, toss in the pecans and serve with the sliced tenderloin.

Pureed Sweet Potatoes

Ingredients

• 3 pounds sweet potatoes peeled and cut into 1-2inch pieces
• apple juice
• pine apple juice
• sugar
• salt
• 4 ounces butter

Preparation

Place the sweet potatoes in a sauce pot.
Cover with equal parts apple and pineapple juice, add a pinch of sugar and salt. Simmer until soft and cooked through. Strain the sweet potatoes and reserve the cooking liquid.
Puree the sweet potatoes with 4 ounces of butter. If needed, add enough of the cooking liquid to create a stiff puree. Adjust seasoning with salt and sugar.

Pan Roasted Corn with Pobanos and Cilantro

Ingredients

• 4 ears fresh corn, shucked
• 1 tablespoon neutral oil, like canola or corn oil.
• 4 poblano chilies seeded and diced
• 1 tablespoon minced white or red onion
• Salt and freshly ground black pepper
• Chopped fresh cilantro leaves for garnish
• Lime juice

Preparation

Use a knife to strip the kernels from the corn. It’s easiest if you stand the corn up in a shallow bowl and just cut down the length of each ear as many times as is necessary.
Put the oil in a large skillet over high heat. When hot, add the corn, chilies and onions; let sit for a moment. As the corn browns, shake the pan to distribute it so each kernel is deeply browned on at least one surface.
Sprinkle with salt and pepper, then stir in the cilantro and stir in lime juice to taste. Adjust seasoning with salt and pepper; serve hot or at room temperature.