3 habanero or Scotch Bonnet chiles—2 thinly sliced, 1 minced
1 large garlic clove, minced
One 1-inch piece of fresh ginger, peeled and minced
2 tablespoons plus 1 teaspoon olive oil
Two 8- to 10-ounce pork tenderloins
Salt and freshly ground pepper
2 shallots, thinly sliced
1/2 cup Riesling Kabinett or other German-style dry fruity white wine
2 tablespoons Sauternes or other sweet wine
2 tablespoons unsalted butter
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 wines are wonderful antidotes to heat and spice. To tame the fire in this dish and complement the pork, try Sauternes.