2023-08-19 13:03:43
A recipe by Hugo Saint-Jacques
See also: Turkey yakitori with sesame, cucumber and spicy mango salad
Difficulty level : Easy (apprentice)
Total return : 4 portions
Preparation time : (15 minutes)
Cooking time : (12 minutes)
INGREDIENTS
Marinade :
1 pound (454g) pork tenderloin, cleaned
2 tbsp. (30ml) chipotle in adobo sauce
2 cloves garlic
15 coriander sprigs
1 lime (jus)
3 tbsp. (45ml) maple syrup
1⁄2 cup (125ml) canola oil
2 tbsp. (30ml) hoisin sauce
Green sauce :
3 tomatillos
1⁄2 bunch cilantro
1⁄2 curly parsley
Canola oil
3 tbsp. (45ml) honey
2 limes (juice and zest)
2 cloves garlic
1 jalapeno pepper
Pico de Gallo:
2 garden tomatoes
1⁄4 cup (60 mL) chopped red onion
1 minced garlic clove
3 tbsp. (45ml) red wine vinegar
2 limes (juice and zest)
1⁄2 cup (125ml) chopped cilantro
1⁄2 seeded jalapeno pepper
Trim :
8 toasts
Sour cream
PREPARATION
1- For the marinade, pulverize all the ingredients with a blender and marinate the pork tenderloin in the fridge for 6 to 8 hours in the marinade.
2- Preheat the BBQ to high heat, keeping an indirect cooking zone.
3- Grill the tomatillos on the BBQ to roast them (blacken) on the direct cooking side (4 minutes). Then transfer to the blender bowl and add the herbs, oil, jalapeño, lime juice and zest, garlic and honey. Add a few ice cubes and season with salt and pepper. Pulverize to obtain a nice smooth and fragrant salsa. Book cool.
4- Next, pat the pork tenderloin dry and brush the BBQ grills with canola oil. Sear the tenderloin to mark it well on the direct cooking side (3 to 4 minutes) then continue cooking on the indirect side for an additional 4 to 5 minutes. You are looking for a medium-rare cooking, i.e. 60 degrees celcius. Then leave to rest on a rack and covered with foil.
5- Meanwhile, cut the tomatoes into cubes and chop the onion. Then chop the cilantro and chop the jalapeño. Mix everything in a bowl with the vinegar, garlic, lime juice and zest and season with salt and pepper. To book.
6- For the assembly, in a nice plate, pour a portion of salsa verde in the center. Cut the pork tenderloin and place slices around the salsa. Garnish the center of the salsa with a little pico di gallo and hide everything by placing the tostadas on top. Make a few dots of sour cream on it and decorate with a little coriander, edible flowers and pico di gallo.
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