I am always looking for a flavorful way to prepare Berkshire Pork Tenderloin. Berkshire Pork Tenderloin is a very lean cut from a Berkshire hog. It marries well with spices and it will grill up beautifully. One of my favorite chefs is Bobby Flay. Who doesn’t like to watch Bobby Flay as he battles on Iron Chef or teaching someone to cook a recipe on Worst Cooks of America.
I know that I usually blog about easy recipes and I am a great proponent of a quick meal…but this recipe is definitely worth spending the time on. When I read a recipe I always look at it as a guide. A guide for me to adapt the recipe to my families tastes. There have been so many recipes that I have changed as I go along and as usual Bobby Flay’s recipe has been adapted.
Mexican Rubbed Berkshire Pork Tenderloin Recipe:
- 3 tablespoons ancho chili powder
- 2 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons allspice
- 2 teaspoons ground cinnamon
- Freshly ground black pepper
- 2 tablespoons canola oil
- 1 -1 1/2 pounds pork tenderloin
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk, heated
- 12 ounces Monterey Jack cheese, grated
- 1/2 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground black pepper
- 2 ripe Haas avocados, diced
- 2 ears corn, roasted in husks and grilled, kernels removed (I used a bag of frozen corn)
- 1 Charred Jalapeno, seeded and finely diced
- Juice of one lime
- 1/2 small red onion, finely diced
- Splash olive oil
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro
Recipe for Mexican Rubbed Berkshire Pork Tenderloin:
Combine the spices. Coat the Berkshire Pork Tenderloin with Canola Oil and dredge in the spice rub. I let the tenderloin marinate a few hours in the rub before I grilled it. Place your Berkshire Pork Tenderloin on the hot grill and grill on all sides or until an instant read thermometer register about 140 degrees. Do not overcook the Berkshire Pork Tenderloin; a little pink makes for a moister, tastier product.Transfer to a cutting board and let rest 10 minutes before slicing.
For the Mornay Sauce:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk 2 cups of the warm milk, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes.
Remove from the heat and slowly whisk in the Monterey Jack a handful at a time. Continue whisking until smooth, adding more milk if too thick. Whisk in the Parmigiano-Reggiano and season with salt, back pepper and set aside.
For the Avocado-corn relish: Combined the avocado, corn, jalapeno, lime juice, onions and olive oil in a bowl. Season with Salk and black pepper and stir in the cilantro.
Slice the Pork Tenderloin and top with the Avocado-corn relish and Mornay Sauce. Delicious!!