Chipotle rubbed pork tenderloin with grilled sweet potatoes and braised greens
Serves 6 to 8
2 Chipoltes Peppers
2 Anchoe Peppers
1/4 Cup Salt
¼ Cup Sugar
7 Garlic Cloves
Grilled Sweet Potatoes
1-2 large sweet potatoes (enough for 2-3 slices per person)
3 Tbs Olive oil
Apple lemon sauce
6 apples, peeled and eighthed
3oz lemon juice
Zest of 1 lemons
1 OZ Sugar, depending on tartness of apples
1 Tbs Butter
1/2 tsp Garlic, minced
8-10 OZ Greens (escarole, mustard and chard)
3 OZ Chicken Stock
1/2 Cup Red Wine
1 Tbs butter
Pinch of salt
Pinch of white pepper
Toast and seed the chilies make sure they do not burn.
Let the chilies cool and then grind them with the garlic and salt.
Put everything back in the oven and toast until the garlic is dried.
When the spice is cool grind them one more time. Hold covered until needed for use.
Grilled sweet potatoes
Rub potatoes with oil, then roast for approximately 1 hour in 350 degree oven or until done (not mushy, still firm enough trio slice). When cool slice lengthwise, into ½ inch slices. Set aside.
Finish on the grill with olive oil, salt and pepper
2 Pork Tenderloin (cleaned of silver skin and cut into 7 oz pieces)
Rub the pork loin generously with the spice mixture and cook on a hot grill until medium (aprox 135 degrees internal temperature).
Apple lemon sauce
Peal and cut apples into small pieces. Cover and cook until soft, approx. 15-20 minutes.
Add lemon juice and zest. Season to taste with salt, pepper and sugar.
You may need to add a little water. Hand mash with whip, leaving small, soft chunks.
Melt butter over high heat. Add garlic. Add the greens and stock and cook until tender.
Finish with red wine, butter, salt and white pepper.
Place grilled sweet potatoes down on plate,top with greens and then the tenderloin cut into 3 slices.