Even though the temperatures won’t break 60 today back home in Montana (at least near Bozeman) and there’s new snow in the hills, dammit it’s summer.
[Never mind that the weather here (Austin) would make one think the very gates of hell had sprung open about three weeks ago...]
It’s time for gorging on masterpieces from the grill.
Here’s one you’ve got to put on your list – Columbian Beer Marinated Pork Tenderloin with Aji and Guacamole. We’ve been huge fans of Argentinian style grilled meats with Chimichurri for a long time, though Columbia’s Aji sauce may be even better.
This recipe is outrageous with either pork tenderloin or flank steak – we did the pork tenderloin version last night and agreed we probably like it better than the flank steak, though it’s damned close.
The ingredient list looks long and complicated -it’s actually not as you’ll see the recipes have several different ingredients in common. Prep time is honestly 20 minutes or less for the whole shebang, though note you’ll need some marinade time for the meat. Making the Aji and Columbian style guacamole is as easy as prepping the simple ingredients and blending in a food processor.
From the recipe ingredient list the Aji and guacamole look like they’d be very spicy; the onion and cilantro tame the jalapenos (which typically aren’t all that feisty anyway) in the Aji well. The serrano peppers in the guacamole, on the other hand, might be too much for some palates despite the cooling avocado. Chile tradition holds that the sharper the point of the serrano tip the hotter the pepper; I’m not absolutely convinced that’s true. Taste as you go.
Another simple recipe that will cement your place at the top of the grill master list.
Beer Marinated Pork Tenderloin
2 – 1 to 1.5 lb pork tenderloins, cleaned
1 tbs dried mexican oregano
1 tbs ground cumin
1 tsp (or more) kosher salt
1 tbs fresh ground pepper
1/4 cup olive oil
1 bunch thinly sliced green onions, white and green parts
1 12-ounce bottle dark beer (Moose Drool for us)
2/3 cup Worcestershire sauceColumbian Aji Sauce
4 large jalapenos, seeded and chopped
3 large green onions, chopped
1/2 sweet onion, chopped
1/2 cup cilantro, chopped
2 tbs red wine vinegar
1 tbs lime juice, best if fresh
3/4 tsp kosher salt
1/2 tsp fresh ground pepperGuacamole Columbian Style
1 large avocado, pitted, peeled, chopped
1/4 cup chopped cilantro
1/4 cup sweet onion, chopped
2 tbs serrano chiles, seeded and chopped
3 tbs fresh lime juice (may need more)
1/4 cup water
Prep the pork tenderloin. Trim any fat and the silverskin from the pork. Grab a sharp knife and lightly score the tenderloins about 1/2 inch deep on 1/2 inch intervals on at least two sides. Dust the tenderloins with the oregano, cumin, salt and pepper, then drizzle with the olive oil and rub the spices and oil into the meat. Place in a 13.9.2 baking dish, throw in the green onions, beer and Worcestershire sauce. Cover and chill for at least four hours.
Make the Aji Sauce. Place the jalapenos, green onions, sweet onion and cilantro in a food processor; puree until coarse paste forms. Add in the vinegar and stir again. Pour into small bowl and add the salt, pepper and lime juice, stir. Refrigerate until used.
Make the Columbian Guacamole. Combine the avocado, cilantro, sweet onion and serranos in a food processor, process until creamy. Add the lime juice and water and blend until smooth. Pour into a bowl, add a bit of kosher salt and another squeeze of lime juice. Refrigerate until used.
Grill the Pork. Heat the grill to medium-high and brush rack with oil. Grill pork for 5-7 minutes per side (pending size); we like to pull ours when there’s still a large zone (50% ish) of pink in the middle. Rest for 3 or 4 minutes and slice into medallions and go to it.
The Aji and Columbian Guacamole are outrageously good and this recipe is killer with flank steak (cook it medium-rare and slice thinly across the grain) too.
Enjoy.
Tags: Friday Feast
