My F&W
quick save (...)

Sweet and Hot Habanero Pork

  1. 3 habanero or Scotch Bonnet chiles—2 thinly sliced, 1 minced
  2. 1 large garlic clove, minced
  3. One 1-inch piece of fresh ginger, peeled and minced
  4. 2 tablespoons plus 1 teaspoon olive oil
  5. Two 8- to 10-ounce pork tenderloins
  6. Salt and freshly ground pepper
  7. 2 shallots, thinly sliced
  8. 1/2 cup Riesling Kabinett or other German-style dry fruity white wine
  9. 2 tablespoons Sauternes or other sweet wine
  10. 2 tablespoons unsalted butter
  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.
  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.
  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.
  4. Carve the pork into thick slices and arrange on plates. Spoon the habanero sauce on top and serve.

Suggested Pairing

Sweet wines are wonderful antidotes to heat and spice. To tame the fire in this dish and complement the pork, try Sauternes.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.