Chili and Brown Sugar Crusted Pork Tenderloin with a Seared Apple Sauce

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

Serves 4

Ingredients:
2 Pork Tenderloins with all of the silver skin carefully removed
½ cup brown sugar
2 teaspoons kosher salt
2 tablespoons New Mexico Chili Powder

4 Granny Smith Apples peeled, quartered, cored and cut into ¼ inch slices
½ cup small diced Spanish onion
2 tablespoons butter
¼ cup white wine
¼ cup brown sugar
¼ cup pecans toasted and coarsely crushed

Directions:
1. Combine the Brown sugar, kosher salt and Chili powder. Roll the tenderloins in the mixture and place in the refrigerator for ½ hour.
2. Roast the tenderloins in a preheated oven (375) until the internal temperature at the thickest part of the roast is 150 degrees; let rest for ten minutes under foil.
3. In a large hot sauté pan melt the butter, and then add the apples and onions. Spread them evenly on the bottom of the pan and leave to brown slightly.
4. Stir the apples gently, try not to mash them and continue to brown.
5. When the apples and onions are golden add the white wine and brown sugar. Cook stirring gently until a glaze has formed, toss in the pecans and serve over the sliced tenderloin…YUM!

Pairs Well With:

Pinot Noir

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