Dining At The Parks: Cinnamon & Chile Rubbed Pork Tenderloin At Mesa Verde National Park

The finished product: Cinnamon & Chile Rubbed Pork Tenderloin. Aramark Parks and Destinations photo.

From time to time we try to profile restaurants, and even chefs, in the national parks. Last fall, after we ran a feature on the chef at the Metate Room Restaurant in Mesa Verde National Park, some readers asked about recipes. Well, for all who want to try to master one of the entrees served up there, here's Chef Brian Puett's recipe for Cinnamon & Chile Rubbed Port Tenderloin.

Cinnamon & Chile Rubbed Pork Tenderloin

Seared medallions of pork tenderloin dusted with cinnamon and chili powders, Red Chile Polenta, Marinated Grilled Portabella Mushroom, Chipotle Cream

Ingredients:

3 Pork Tenderloin Medallians(2.5-3oz ea)

Dry Rub
1t chipotle powder
1/2t ground cinnamon
1/2t ground cumin
1T light chile powder
1/2t granulated sugar
1T Kosher Salt
1t Black Pepper

1 Portabella Mushroom

Marinade
2T Balsamic Vinegar
5T Olive & Canola Oil Blend
1T chopped garlic
1T chopped shallot
tt S&P

Red Chile Polenta
¼ c polenta
1c chicken stock
1T chipotles in adobo(or tt)
2T shredded parmesan cheese
1T butter
tt S&P

Chipotle Cream
1c heavy cream
1/2T chipotle in adobo(or tt)
1t chopped garlic
1t chopped shallots
tt S&P

10 Chives

2c canola oil

Instructions:
· Blend ingredients to marinade until emulsified.
· Remove stem and ribs from mushroom and coat in marinade. Let sit for at least 3 hrs.
· Mix all ingredients of dry rub, and apply a generous coating to the pork medallions. Set Aside.
· In a small sauce pan, bring chicken stock to a simmer and add chipotles and polenta. When polenta absorbs chicken stock, add butter and parmesan cheese. Season with salt and pepper. (note: you may need to use a little more or less chicken stock to achieve correct consistency) Hold Warm
· In a small sauce or sauté pan, sauté garlic and onions until you achieve a nice aroma, being careful not to burn. Add cream and chipotles and reduce by half. Season with salt and pepper. (note: if you would like thicker sauce use a corn starch slurry) Hold warm
· Heat canola oil in a small sauce pan to 350 degrees F. Cook chives for 8-10 seconds while stirring with tongs. Remove and place on paper towel.
· On a flame grill cook portabella until tender. Hold Warm (can be cooked in oven)
· In a small sauté pan sear pork on medium heat until medium or to your desired temperature. Hold Warm
· Place desired amount of polenta in center of a large plate, place mushroom directly on top of polenta, ladle desired amount of sauce all the way around the polenta, place 3 medallions on top of mushroom stacking if necessary, place fried chives on top of pork and enjoy this beautiful, delicious meal.

Comments

Which is better to use for the rub:

Chipotle Powder --Morita

or

Chipotle Powder --Meco