The Fearless Frying Cookbook by John Martin Taylor

Author:John Martin Taylor
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 1997-04-02T05:00:00+00:00

PORK SOUTHWESTERN

SERVES 6

This recipe comes from Charleston chef Scott Fales who, with his wife, Ruth, owns my longtime favorite restaurant, the Pinckney Cafe. The dish features cornmeal-dusted pork tenderloin sautéed with a mildly spicy ancho pepper and onion sauce. Serve it with black beans and rice.

FOR THE BROTH

2 to 3 tablespoons vegetable oil

1 medium onion, chopped

1 carrot, chopped

2 teaspoons whole coriander seeds

2 teaspoons whole peppercorns

2 quarts chicken stock, preferably homemade

FOR THE ONION-PEPPER SAUCE

8 tablespoons (1 stick) unsalted butter

1 medium onion, chopped

2 ancho chile peppers, seeded and julienned

2 to 3 cloves garlic, minced

Grated zest of 1 lemon

2 teaspoons minced fresh cilantro leaves

3 tablespoons soy sauce

FOR THE PORK

1½ pounds pork tenderloin

½ cup stone-ground cornmeal

2 to 3 tablespoons vegetable oil

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