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Ancho Caramel Glazed Pork Tenderloin
Recipe

27 INGREDIENTS • 24 STEPS • 55MINS

Ancho Caramel Glazed Pork Tenderloin

5
1 rating
"One of my favorite restaurants has always been Al Forno. Their menu features a “Dirty Steak,” which is a steak that they cook directly on the coals. I wanted to replicate that combination of flavors using a different cut of meat and a different technique." - Chris Santos
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Ancho Caramel Glazed Pork Tenderloin
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"One of my favorite restaurants has always been Al Forno. Their menu features a “Dirty Steak,” which is a steak that they cook directly on the coals. I wanted to replicate that combination of flavors using a different cut of meat and a different technique." - Chris Santos
55MINS
Total Time
$10.24
Cost Per Serving
Ingredients
Servings
2
US / Metric
Celery
1 stalk
Shallot
1
Shallot
Garlic
2 cloves
Bacon
2 slices
Black Beans
1 can
15 oz
Chicken Base
1 pckg
Chicken Base
Ground Cumin
1 tsp
Ground Cumin
Ground Coriander
1 tsp
Ground Coriander
Ancho Chili Powder
1 Tbsp
Ancho Chili Powder
Whipping Cream
2 Tbsp
Whipping Cream
Sweet Onion
1
Sweet Onion
Rattler BBQ Sauce
1 cup
Rattler BBQ Sauce
Olive Oil
2 Tbsp
Water
1 cup
Water
Salt
1 Tbsp
Water
2 Tbsp
Water
Vegetable Oil
1 cup
Vegetable Oil
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
2694
Fat
180.2 g
Protein
97.6 g
Carbs
194.0 g
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Ancho Caramel Glazed Pork Tenderloin
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Dice Celery (1 stalk) in 1/4 inch pieces; place in medium bowl.
step 3
Peel Carrot (1) cut into 1/4 inch dice and add to bowl. Mince the Shallot (1) and Garlic (2 cloves) and add to bowl.
step 4
Discard stems and seeds of the Red Bell Pepper (1), Yellow Bell Pepper (1), and Jalapeño Pepper (1). Cut each pepper into 1/4 inch dice; add to bowl.
step 5
Thinly slice the Sweet Onion (1) into 1/4 inch rings; place into a second medium bowl; hold.
step 6
Remove leaves from only HALF the Fresh Cilantro (1 cup), discard stems and set leaves aside for plating.
step 7
Cut the Bacon (2 slices) into 1/4 inch dice; hold.
step 8
Drain the Black Beans (1 can) in a colander.
step 9
Heat Olive Oil (1 Tbsp) in a medium saucepot over medium-high heat. When hot, sweat the bacon, about 3 minutes.
step 10
Add the vegetable mixture; sauté 8 to 10 minutes.
step 11
Add beans, Water (1 cup), Chicken Base (1 pckg), Rattler BBQ Sauce (1 cup), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Ancho Chili Powder (1/2 Tbsp), Salt (1 tsp) and Ground Black Pepper (1/4 tsp). Reduce heat to medium and simmer for 25 minutes.
step 12
Add the Granulated Sugar (1/4 cup) and Water (2 Tbsp) a small sauté pan; stir.
step 13
Turn the heat to high and swirl the pan until the mixture has a rich, caramel color, 4 to 5 minutes, being careful not to burn!
step 14
Remove pan from heat and add Whipping Cream (2 Tbsp).
step 15
Season with the remaining Ancho Chili Powder (1/2 Tbsp) and stir; hold warm for next step.
step 16
Pat dry the Pork Tenderloin (1) with paper towels. Heat Olive Oil (1 Tbsp) in a medium oven-proof sauté pan over medium-high heat. Season with Salt (1 tsp) and Ground Black Pepper (1 tsp).
step 17
Sear on one side for 2 minutes.
step 18
Turn over and sear for 2 minutes more. Sear the remaining sides for 30 seconds each. Spoon the caramel sauce over the tenderloin.
step 19
Place pan in oven for 8 to 10 minutes or until desired doneness.
step 20
Heat Vegetable Oil (1 cup) in a 3-inch deep sauté pan over medium-high heat.
step 21
Combine the All-Purpose Flour (1/2 cup) with Salt (1 tsp), Ground Black Pepper (1 tsp) in a small bowl. Sprinkle over the onion rings and toss until they are well coated.
step 22
When the oil is hot, test oil temperature by frying only 1 onion ring. If it cooks too quickly or too dark, then lower the temperature of your oil.
step 23
Test again if needed and then fry all the onions in the oil until golden and crispy. Transfer to paper towels and sprinkle with Salt (to taste), if desired.
step 24
Cut the pork tenderloin into 1/4 inch slices. Spoon the beans onto the center of two plates. Fan out the pork slices atop the beans, and top with the fried onion rings. Garnish with the cilantro leaves. Serve and enjoy!
step 24 Cut the pork tenderloin into 1/4 inch slices. Spoon the beans onto the center of two plates. Fan out the pork slices atop the beans, and top with the fried onion rings. Garnish with the cilantro leaves. Serve and enjoy!
Tags
American
Lunch
Date Night
Shellfish-Free
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