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
- 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
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.
