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 absolute 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 chiles, I must admit I was a bit nervous on the spicy heat level. To me and my family surprise, the guajillo chiles gave out this sweet heat. Blended with the cream… an absolute delicate sauce that I will make over and over.
I hope you will enjoy it as much as we did.
MEDALLIONS OF PORK TENDERLOIN WITH CREAMY GUAJILLO SAUCE
2 guajillo chiles
1 tablespoon butter
1 tablespoon olive oil
Sal and pepper
1 ½ pound pork tenderloin, cut into 12 medallions
2 tablespoons red wine
1 cup heavy cream
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 to soak 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 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 medallion on each plate and spoon sauce over them.