Pork tenderloin with creamy guajillo chili sauce. Delicious!!
Stepping out of my comfort zone and trying something new in the kitchen, I found it scary and exciting at the same time. As you all know by now, I love, I mean love, collecting cooks books. I also make it a point to prepare a recipe from each and every cookbook I own.
The recipe that I made last night is an adaptation from this absolutely wonderful book: “Seasonal Southwest Cooking” by Barbara Pool Fenzl. All the recipes are easy to prepare and to help you along, the photographs are just so inviting and mouth-watering.
Never having worked with guajillo chiles, I must admit I was a bit nervous about the spicy heat level. To my and my family’s surprise, the guajillo chiles gave out this sweet heat. Blended with the cream… an absolute delicate sauce that I will make over and over.
What is Guajillo Chili?
Guajillo chili is the dry form of Marisol chili. Bright, tangy, fruity, smokey, and spicy-sweet. Perfect for chicken, fish, and as in here, pork tenderloin. Used often in Mexican cuisine.
Why pork tenderloin?
Medallions of Pork tenderloin is one of the most tender meats of the pork, that can be used with most sauces. Easy to prepare, you can just season with salt and pepper, slice it very thin, and it will cook in 2-3 minutes. This tender pork cut makes a great recipe. So easy to pan seared.
- Roast until the flavor permeates thru.
- Let the guajillo chili rest in the warm water until soft. This will allow the flavor to come out more.
- Grind as fine as you possibly can, almost to a puree setting, and then pass thru a fine siever to remove any residual pieces.
- Add the pork to the sauce and let it sit for minutes per side.
- pan fry in a single layer
- Deglaze the bottom of the pan to remove any browned bits
- Make some extra sauce you will not regret.
- You will enjoy this pork tenderloin medallions recipe over and over.
Medallions of Pork Tenderloin with Creamy Guajillo Chili Sauce
- 2 guajillo chiles 2 guajillo chiles
- 1 tbsp unsalted butter 1 tablespoon unsalted butter
- 1 tbsp olive oil 1 tablespoon olive oil
- 1.5 pounds pork tenderloin 1 1/2 pound, cut into 12 medallions pork tenderloin
- 2 tbsps red wine 2 tablespoons red wine
- 1 cup heavy cream 1 cup heavy cream
- 2 tsps chopped chives 2 teaspoons chopped fresh chives
- Stem and seed the guajillo chiles so they are flat. Heat a small skillet over medium heat. When hot add the chiles. Toast on each side until they are pliable and give off an aroma, about 1 minute per side.
- Transfer the chiles to a bowl and cover with hot water. Allow soaking until soft, about 30 minutes. Transfer chiles to a mini-processor or food grinder with 1 tablespoon of the soaking liquid. Strain puree into a small bowl and discard the solid remains.
- In a large skillet, heat the butter and olive oil. Salt and pepper the pork medallions. When butter stop foaming, add the pork tenderloin. Seat and cook them for about 5 minutes per side.
- Remove the meat from the pan to a warm plate.
- Deglaze the skillet with the wine. Add the cream and chile puree and cook until reduced to the desired consistency. Stir in the chives.
- Put the pork medallions back in the pan and cook until heated through. Place two medallions on each plate and spoon sauce over them.
- Serve immediately.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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