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FEATURED RECIPES

Grilled Pork Tenderloin Al Pastor

Al Pastor with Creamed Corn and Pineapple Salsa made with Chairman’s Reserve® Meats Pork Tenderloin.

by Chef Brad Prose

This recipe was made in partnership with Tyson Fresh Meats Foodservice.

Creamed Corn

INGREDIENTS

  • 8 ea. Medium ears corn, husk and silk removed (about 4 cups)
  • 3 tbsp. Butter
  • 2 tbsp. All-purpose flour
  • 3 cloves Garlic, minced
  • ½ tsp. Kosher salt
  • ½ tsp. Black pepper
  • ½ tsp. Paprika
  • 1 tbsp. White sugar
  • 1 cup Heavy cream
  • Juice of 1 lime

METHOD

  1. Using a small paring knife, carefully slice off the corn kernels into a large bowl. Using the back of the knife, scrape off any juices from the cob.
  2. Heat a saucepan to medium heat. Add in the butter and flour, whisking to cook out the raw flavor of the flour. After about 2 minutes, add in the garlic. Stir, mixing into the butter and flour for about 2 minutes. Add in the corn kernels, salt, pepper, paprika, and sugar. Cook and stir for another 3-4 minutes until the butter and flour slurry completely coats the corn.
  3. Add in the heavy whipping cream and cook for another 10-15 minutes until it has thickened and the corn is cooked through. Stir frequently, as the cream might start to bubble. Remove the pan from the heat and stir in ½ of the cotija cheese and lime juice. Taste to season and adjust.

Pineapple Salsa

INGREDIENTS

  • 2 cups Diced fresh pineapple
  • ½ cup Diced red onion
  • ¼ cup chopped fresh cilantro
  • 3 tbsp. fresh lime juice
  • 1 ea. Jalapeno, diced 
  • tt. Kosher salt and pepper

METHOD

  1. Mix the ingredients together for the salsa. This should be prepared ahead of time to allow the flavors to meld together before it’s time to serve.

Pork Tenderloin & Al Pastor Marinade

INGREDIENTS

  • 2 ea. Chairman’s Reserve® Meats Pork Tenderloins, about 12-14 ounces each
  • 4 ea. Dried chiles de arbol
  • 5 ea. Dried guajillo chilies
  • ½ cup Orange juice
  • Juice of 1 lime
  • 1/3 cup White vinegar
  • 1 tsp. Dried Mexican oregano
  • 1 tbsp. Achiote paste
  • ¼ cup Distilled white vinegar
  • 3 whole cloves Garlic
  • 1 tsp. White sugar
  • 2 tsp. Kosher salt

METHOD

  1. Clean chiles with damp paper towel. Heat a cast iron skillet on medium-high heat and toast the chiles, flipping occasionally, until puffed and lightly browned for about 4-5 minutes.
  2. Place them in a large bowl and pour hot water over them, allowing them to hydrate for about 20 minutes. Discard the seeds and stems, and add the chiles to a blender with the rest of the marinade ingredients. Blend until completely smooth, taste and adjust.
  3. Trim the pork tenderloins to remove any silverskin on the outside. Place them in a large re-sealable plastic bag. Pour the marinade into the bag, moving the pork around to ensure they are completely coated. Marinate in the fridge for at least 4 hours, ideally overnight.
  4. Prepare a grill for direct cooking at medium-high heat. Remove the pork from the re-sealable bag and wipe off excess marinade. Clean the grill grates, then place the pork on the hot grill. Cook them, flipping about every 90 seconds. Continue to sear and flip, building a crust which will give off aromas of roasted chiles.
  5. Grill the pork until the internal temperature reads about 135°F, which should take about 6-8 minutes. Pull the tenderloins from the grill and allow to rest on a cutting board, tented with foil for about 10 minutes. Slice and serve when ready.

 

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