Wednesday, February 10, 2010

CHIPOTLE PORK TENDERLOIN (maybe Pork Chops) - ala Da Cjun Critter

My review of the cookbook, Da Cajn Critter - The Lifestyles, the Rules and Makin Groceries continues. Take a look at my post from a few days ago, HEAVENLY HASH CAKE - A Chocolate Pecan Cake with Fudge Icing. For the details on the books TERRIFIC recipe for this cake. And I also posted a review of CRAB MEAT MASSON ala the Cajn Critter - A Salad or an Appetizer; another great recipe from the book.

So, with an appetizer and a dessert VERY successfully made from the book, it is now time to move to a main course... A meat course!

This recipe is called, ED LEVY's CHIPOTLE PORK. I do wish I knew who Ed Levy is, as the book does not say. A Google search came up with nothing spectacular, so I have no guess. BUT, Ed must have really liked spiced foods. The marinade is among the hottest spiced accent to a food I have made. The pork cooked great, just the right amount of spice for me, but when I topped with the reserve marinade, it became really hot.

BUT, I am ahead of myself. Here's the recipe...

Mise en Place (assemble the ingredients)

1 cup Honey Dijon Mustard
2/3rds cup chopped fresh Cilantro
1/2 cup fresh Lime Juice
3 TBS (or less) Canned minced
Chipotle Chiles in Adobe Sauce
4 Garlic cloves, minced
1 tsp Cumin
3/4 tsp Salt
3/4 tsp Cinnamon
2 (12 ounce) Pork Tenderloins
1/4 cup Water

Combine Everything except the tenderloin and water.
Whisk to blend.
Reserve 1 cup of the marinade, set aside to make a sauce.
Combine the remaining Marinade and the Pork tenderloin in a resealable plastic bag. Marinade in the refrigerator for 2 hours, turning occasionally.
Remove the tenderloin and discard the marinade.
Grill covered over medium high heat (350-400 degrees) for 8-9 minutes or when an instant rad meat thermometer reads 150 degrees.
Let stand for 10 minutes, Cut into slices.

meanwhile, combine the reserve 1 cup marinade and the water in a saucepan. Bring to boil; reduce the heat and simmer for 2 minutes. Serve with the pork.

I made a bit of a change. First, I believe that the author meant to make pork chops with this recipe, as cooking a tenderloin for only 8-9 minutes is much too brief a time. I made a pork tenderloin, so the cooking time was almost 30 minutes. I monitored the temperature and the pork was no where near ready after 8-9 minutes. Also, I baked these in an oven at 350 degrees. Go ahead, call me a wimp, but it is just too cold to grill.

And the verdict... I LOVED THE MEAT! Just the right amount of spice.

However, my wife cut the edges off. It was just too hot for her.

Now, the marinade was was too much. I certainly would not make the marinade again. But, if you like to challenge your uvula and feel the burn coming out as well as going in... this is the recipe for you.

So, if you plan to make this, select your audience carefully. Should be people who are not afraid of spices, not afraid of heat. The sauce should be served on the side and warn people before they jump on it. With the right crowd, this is a wonderful recipe. But may not be right for everyone.

I give this recipe (without the extra sauce) a huge thumbs up. I loved it. If my wife were writing this post, she would give it a huge thumbs down. But, i am writing this, so i am going to declare this a success.

But, I made a second tenderloin with a different recipe from the book... Come back tomorrow to see the best recipe from the book yet!


  1. Hm, I do love spicy. But not too spicy. It does sound awesome though!

  2. That looks so good Dave... I think I'll have to go and have breakfast now... Mmmmmm

  3. I love a kick to my sauce, but I am looking forward to the next pork tenderloin too. You are doing this cookbook justice!

  4. You are really workin that book! I don't like my stuff too hot, so I'd have to tone it down some.

  5. I like spicy but not too much... looks good!

  6. Gosh,this is so so hungry now....delicious....

    Dave did i say or not say something in the post about ur creative writer award that u didn sorry if yes coz ur so mia....
    but am being honest there as muc as here....:-)))

  7. Could you use this spicy sauce on chicken since I don't eat pork.

  8. My stomach still hasn't forgiven me for some waaaaay too spicy chili that I made over the weekend. I actually felt heartburn just reading this post. I think that's a compliment.

  9. I like spice, but I'll take Jackie's lead on this one and yours by skipping the marinade. Must be something in the air about pork - I'm posting a Caribbean Pork steaks at Always Eat On the Good China tomorrow. Glad you're enjoying the book. Good news is that if you do an Ed Levy, pork search on Google, you're first on the list with this post.

  10. I LOVE spicy foods. It's hard to find something that's too spicy for me. Can't wait to try this.

    Oh and I got the cookbook yesterday! Definitely going to cook from it in the near future...I can't stop drooling over the photos.

  11. I'd probably be on your wife's side with this one. Too much heat makes me cry!

  12. Chipolte pork tenderloin sounds wonderfully tasty but alas, I think heartburn would be in my future. So sad……

  13. Nice recipe! We love spice - looks delicious!

  14. Dave this sounds like a really good pork recipe,
    I am just cruious who the author is. Chipoltes are rarely used in authentic Cajun or Creole cooking, cayenne is used. I have to agree with your wife, was way too many chipoltes for the quantity. With the adobo sauce, 1 to 1-1/2 half would be plenty since you want to taste the pork and the other ingredients of the marinade. The cinnamon makes for an interesting flavor that you would want going on in the background.

  15. I'm thinking that I'd love the heat here. It sounds wonderful!

    Ed Levy. Hmmm. Don'tcha just hate it when google turns up a dead end?

  16. Errr, not a fan of spicy going in.....or coming out! But the photo looks delish :)

  17. I like spicy but not too spicy. It sounds like this one might be a little too hot to handle! It sure looks yummy though!

  18. I have bookmarked this recipe. Looks really good. I'm really liking the things that are coming out of this cookbook.

  19. Dave, this sounds massively delicious. I'd have to cut back on the chipotles though. I tend to be a one chili girl. Have a great day. Blessings...Mary

  20. I'm a bit of a spice sissy but I love the ingredients; just a little too much of a good thing for this ole girl.

  21. Ed Levy, wasn't he the guy they named the Levy-Shoemaker Comet after? (ha!)

    I re-read the recipe 3 times looking for the part where you battered and fried this pork because I swear it looked like it had a breaded coating. Must be the thick marinade?

    And like you, I'm surprised about the heat level since it doesn't really "READ" that hot but I've done dishes like that. I ended up wondering "where in the hell did that burn come from, I didn't use habaneros."

    And also like you, 8 minutes is way too short. Even when grilling tenderloins, it's at least 7 minutes per side (3 "sides" since most are kinda triangular).

    Great post Dave, I'm going to have to try this one.