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Chile Rubbed Pork Tenderloin with Johnny Cakes, Bourbon Stewed Apricots, Greens and Almonds

Recipe Courtesy of Hosea Rosenberg

Serves 4

Pork Tenderloin:

1 # pork tenderloin, cleaned

1 tsp dry ancho chile powder (or red chile powder)

2 tsp chipotle puree (canned chipotles pureed in blender)

1/8 tsp cumin

1/8 tsp coriander

1/2 T honey

1 T Bourbon

1/2 T molasses

2 T canola oil salt and pepper

Combine all ingredients well and coat pork. Let marinate for one to three hours. Pat dry and sear on grill or in hot pan with a little oil. Finish in oven at 350 for about 5 minutes or to desired doneness.

Bourbon Stewed Apricots:

2 C dry apricots, cut into strips

1/4 red onion, diced very small

1/4 tsp cayenne 1/4 tsp curry powder

1/4 tsp cumin

1/4 tsp turmeric

Saute onion in oil until very soft and starting to caramelize. Add dry spices and cook for about 5 minutes, stirring. Set aside. In large pot, combine apricots, juices, bourbon and vinegar. Simmer until most of the liquid has been absorbed by apricots. Add onion mixture and combine.

Johnny Cakes:

1 C all purpose flour

1 C yellow cornmeal

1 1/2 T baking powder

1 1/2 tsp salt 2 large eggs

1 1/2 C buttermilk

1 jalapeno, seeded and diced very small

3 T butter, melted

1/4 tsp coriander

1/2 C orange juice

1 T lemon juice 1 T lime juice 2 T sugar 1/2 C Kentucky bourbon 1/4 C champagne vinegar

Combine dry ingredients in one bowl, wet in another. Whisk together until just combined. To cook, place rounded spoonfuls on hot skillet with a little oil. When bottom starts to brown, about 2 minutes, flip and cook other side.

Greens:

4 C loose greens, cleaned (spinach/kale/pea shoots/whatever you have)

1 tsp minced garlic

1 T olive oil salt and pepper

Sweat garlic in oil until soft. Add greens to pan and saute until just wilted. Season with salt and pepper.

To plate: Set Johnny cakes in center of plate. Top with greens and sliced pork. Garnish with apricots and some toasted crushed almonds.

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