In The Kitchen: Pork Tenderloin Dinner with Candied Sweet Puree

In the Kitchen
main bkg
bkg

This morning in The Rhode Show kitchen Chef Jules Ramos of Chapel Grille joins us. He is making a Pork Tenderloin Dinner with Candied Sweet Puree, Toasted Crumbs, Brussel Sprouts and Pear/Cranberry Chutney.

Ingredients:

  • 2 each Pork Tenderloins – trim all Silver Skin & cut each in half
  • 4 tablespoons Olive oil
  • 2 cloves Garlic – sliced thin
  • 1 each Shallot – slice thin
  • 1 teaspoon Smoke paprika
  • 1 teaspoon Rosemary – minced
  • ¼ teaspoon Ground cumin
  • ¼ teaspoon Ground Coriander
  • 1 tablespoon Soy sauce
  • ½ teaspoon Salt
  • Pinch Black pepper


Cooking Instructions:

  1. Mix all of the ingredients and toss the pork to coat well. Put everything into a ziploc bag to marinade overnight.
  2. Pre-Heat the oven to 350F.
  3. Put a frying pan over medium heat until hot, 2 minutes, then add the 3 tablespoons oil to heat then carefully sear the pork tenderloins on all sides until golden brown.
  4. Place the pan in the oven for 15 to 20 minutes until it reaches an internal temperature of 165F.
  5. Remove the pork from the oven and allow it to rest for 7 to 10 minutes prior to slicing.

Rhode Show Content Disclaimer: The information, advice and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Download Mobile Apps from WPRI 12
DOWNLOAD APPS NOW: Apple App Store | Google Play Store
PINPOINT WEATHER // Quick Links:

Twitter Widget: Rhode Show

The Rhode Show celebrated Ten Years on TV in 2019

Don't Miss

Viewer Pa on WPRI.com

LIVE CAMS on WPRI.com

More Live Cams

CMA Awards 2020

More CMA Awards