Sweet and Spicy Pork & Salsita
Sweet and Spicy Pork & Salsita
Submitted by Chef Scott Adams, Boatwerks Restaurant, Holland
Meat and Poultry
Ingredients
- 6 bunches of scallions, finely sliced
- 4 Serrano peppers
- 4 sprigs of fresh thyme
- 1 teaspoon all spice
- 1/2 cup Fustini's Thyme balsamic
- 1/4 cup Fustini's Medium SELECT olive oil
- 1 tablespoon garlic, minced
- Kosher salt and black pepper
- pork tenderloin
- Roasted Tomato Onion Salsita
- Beans & Rice
Directions
- Clean Pork Tenderloin, season with salt and pepper. Let tenderloin marinade for 12-24 hours, remove from marinade and pat dry and sear until caramelized on all sides. Finish cooking in 375 oven until internal heat reaches 145 degrees.
- To Plate: Place rice and beans slightly off center of plate, slice pork tenderloin and fan down rice, place small portion of Salsita on top of pork, garnish plate with fresh cilantro.
Leave a comment