PORK TENDERLOIN WITH PEACH FRITTERS
Lomonaco - New York City
Adapted by StarChefs
2 pounds whole pork tenderloin
Vegetable oil to fill a deep-fryer
or deep skillet to an appropriate level
2 tablespoons Chili Paste (see
3 tablespoons honey
2 tablespoons ketchup
Juice of lemon (about 2 tablespoons)
1 teaspoon ground cumin
3 tablespoons mango chutney
1 cup bleached flour
1/2 cup whole milk
1 teaspoon baking soda
6 ripe peaches, peeled, stones removed, and sliced into
2 large eggs
1 tablespoons honey
flour for dredging
4 ounces dark beer
Combine all the marinade ingredients in a container large
enough to accommodate to the pork tenderloin strips. Add the
pork tenderloin, turning to cover it completely with the marinade,
and marinate in the refrigerator overnight, or at least several
hours before cooking.
About 30 minutes before beginning to the pork, combine the
flour, baking soda, eggs, honey, beer, and milk to make the
fritter batter. Be careful not to overmix, and allow the flour
to stay lumpy. Allow the batter to rest 30 minutes.
The pork is particularly delicious marinated overnight and
grilled on an outdoor barbecue grill. In a pinch, it can be
broiled in a hot oven broiler or roasted in a 375 degree oven.
In any case, each tenderloin is small, so they should cook
more than 15 to 20 minutes.
If grilling outdoors, prepare a barbecue with white-hot coals.
remove the pork from the marinade, letting the excess drain
back into the container. Season each tenderloin lightly with
salt and pepper. Brush the grill with cooking oil. Lay the
pork on the grill and cook, turning frequently to avoid burning.
Before e removing it from the grill, broiler, or oven, use
a meat thermometer to check that the pork has reached an internal
temperature 165 degree.
While the pork is cooking, heat vegetable oil to between 320
and 340 in a deep fryer or a heavy, steep-sided skillet. If
using skillet, the oil should be handled with care.
Dredge the peach sections in flour, and drop each floured
piece into the fritter batter. Using tongs, carefully place
the battered peach slices into the frying oil.
Fry only a few fritters at a time, so that they don't stick
to each other or cause the temperature of the oil to drop
below 320. At the other extreme, the oil should not be hotter
than 340 to prevent burning the coating before peaches have
cooked. As fritters becomes golden brown and crispy, drain
it on paper towels, then remove it to a platter and keep warm
while rest are cooking. When the tenderloin is done, cut it
into 1/2-inch-thick slices and serve together with the peach
fritters and onion rings.
This dish calls for the contrast of a full-flavored white
wine whose coolness can quell the chili fire.
Babock Gewurztraminer, Santa Ynez Valley, California. A clean
fresh style, yet with a Gerwurztraminer's fragrance and spice.
Hugel Tokay Pinot Gris Aslace Jubilee, France. This full-bodied
white is exotic, with coconut aromas and a refreshing, palate-clean
DRY CHILI RUB
This wonderful way to marinate foods such as beef, pork,
and chicken for roasting or grilling. This bold combination
of spices imparts flavor and aroma as memorable as the beautiful
color produced by the annato seeds. Annato, also called achiote,
is found in many Latin markets. You can substitute achiote
oil, which is the ground seed blended with the oil, but achiote
oil is often heavily salted.
and seed the dry and fresh chili peppers, using rubber gloves
to protect your skin from the hot volatile oils. Grind all
the ingredients in a food processor fitted with a metal blade
to form a thick paste. Using approximately 2 Tablespoons per
portion, rub into red meats the night before cooking; for
fish and poultry, spread on several hours before roasting
or grilling. Unused rub can be refrigerated in a clean sealed
container up to 2 weeks.
2 oz. dried ancho chili peppers
5-6 fresh jalapeno peppers
2 Tbs. cumin seed
1 Tbs. coriander seed
1/2 tsp. allspice berries
1/4 tsp. annato seeds(achiote)
1/4 tsp. ground cinnamon
2 cloves garlic, peeled and finely chopped
1/4 cup dark brown sugar, firmly packed
1/4 cup canola oil or vegetable oil