Chef Kendall Curry takes pork tenderloin to the next level with carefully chosen ingredients that are sure to upgrade the usual weeknight dinner to “Can I have more?” A generous amount of pork rub spices, including smoked paprika and chili powder, form a nice crust on the pork as it sears in the pan, while also contributing to a bold, smoky flavor.
1 pork tenderloin, 1 pound
4 tablespoons chili powder
2 tablespoons smoked paprika
2 tablespoons cumin
1 tablespoon brown sugar
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon ground pepper
1 teaspoon kosher salt
Sides | Chipotle Whipped Sweet Potatoes + Asparagus
1 ½ pounds sweet potatoes, peeled and cut into 1-inch pieces
1 tablespoon of pureed chipotle pepper
1 tablespoon butter
1 tablespoon sour cream
½ bunch asparagus
1 teaspoon of olive oil
1 ½ teaspoon of garlic
1 tablespoon vegetable broth (can substitute with chicken broth or water)
Green Chile Sauce
2 tablespoons of chopped green chiles
½ cup of vegetable broth (can substitute with chicken broth or water)
½ teaspoon of chopped garlic
½ teaspoon of olive oil
salt and pepper to taste
garlic pepper to taste
Peel and cut sweet potatoes. Place in a pot with cold water an inch above the potatoes. Bring to a boil cook until potatoes are tender about 25 to 30 minutes.
While waiting for the sweet potatoes, make the green chile sauce. Heat olive oil and freshly chopped garlic in a small saucepan and sauté until fragrant. Place green chiles in the pan, followed by salt, pepper, and garlic pepper. Sauté for about a minute, then add the vegetable broth. Heat to a boil. Set aside.
Clean and cut pork into 6 to 8 medallion slices, about 1 ½ -inches thick. Season pork with pork rub on both sides. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the pork and cook, until the pork is browned, turn once until internal temperature reaches 155°F, about 4 minutes on each side. Leave in the pan until ready to plate.
Cut the bottom part of the asparagus stems, about 1-2 inches. Heat skillet on medium-high heat and coat your pan with olive oil. Sauté asparagus for 3 minutes. Add garlic and a pinch of salt and pepper sauté for another minute. Add vegetable broth to slow the cooking process down and add steam to the asparagus. Remove from heat.
Drain sweet potatoes and put them back in the pot. Mash in butter, sour cream, and pureed chipotle peppers. Mix well and add to a serving plate with pork and sauteed asparagus topped with green chile sauce.
To build the dish, start with your whipped chipotle sweet potatoes, add a generous scoop of them to the middle of your dish. Lay the asparagus on top and layer three to four pork tenderloin medallions on the side. Cover the top of the pork medallions with the green chili sauce, making sure to add extra to the side of the plate for dipping. Enjoy.