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