Active Time
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Total Time
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Yield
Serves : 4

How to Make It

Step 1    

In a small bowl, combine the minced habanero with the garlic, ginger and 1 teaspoon of the olive oil. Rub the mixture all over the pork, cover and refrigerate for 6 hours or overnight.

Step 2    

Scrape the chile rub from the pork and season the meat with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the tenderloins, cover and cook over moderate heat, turning occasionally, until browned all over and cooked through, about 16 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.

Step 3    

Add the shallots and sliced habaneros to the skillet, cover and cook over low heat until wilted, about 3 minutes. Uncover and raise the heat to high. Add the Riesling and simmer until reduced by half, about 2 minutes. Add the Sauternes and remove from the heat. Swirl in the butter and season with salt and pepper.

Step 4    

Carve the pork into thick slices and arrange on plates. Spoon the habanero sauce on top and serve.

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