Evelyn García Puts a Flavorful Top Chef Spin on a Traditional Holiday Meal

Chef Evelyn García loves to turn a classic recipe into a next-level meal. That’s why, when she was prompted to craft an ideal seasonal dish, the Top Chef alum opted for common holiday fare — meat and potatoes — but with her own unique twist. 

“This dish is really taking inspiration from my time with my family during the holidays and making a dish that’s a little bit easier to make at home,” Evelyn explains in the video you can watch above, showing how a “spicy-forward marinade” made with guajillo chiles and crushed pineapple plus a fresh salsa criolla round out the dish.

Moreover, Evelyn’s top-shelf spirit, Woodford Reserve^®, helps elevate those incredible flavors. “What pairs really well with this dish is a Woodford Reserve bourbon,” Evelyn shares in the video. “It has those hints of cinnamon and clove and orange, which goes really well with the pineapple and cumin spices.” 

To re-create Evelyn’s heavenly holiday meal, watch the video above and scroll down for the full recipe to get cooking: 

Guajillo Roasted Pork Tenderloin with Salsa Criolla and Dill Mashed Potatoes

Guajillo Pork Tenderloin

• 5 dried guajillo chiles, seeds removed
• 4 cloves garlic
• 2 pork tenderloins (1 to 1¼ pounds each)
• ¼ cup crushed pineapple
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 2 tablespoons salt
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar

1. To a small pot, add 2 cups water, the guajillo chiles, and garlic cloves. Simmer 5 to 10 minutes, or until the garlic is tender and the chiles are reconstituted.

2. Drain the chiles and garlic, then add to a blender with the pineapple, cumin, oregano, salt, olive oil, and apple cider vinegar. Blend until smooth.

3. In a large bowl, marinate the pork tenderloin for at least 1 hour. Best if left overnight.

4. Heat the oven to 400°F. Place the pork tenderloin in a baking dish or roasting pan. Roast 25 to 30 minutes. Fifteen minutes into the roasting time, brush the pork with the leftover marinade. Continue roasting until the internal temperature reaches at least 145°F.

5. Place the pork on a cutting board and let rest 5 to 10 minutes before slicing and serving with salsa criolla and dill mashed potatoes.

Dill Mashed Potatoes

• 3 pounds marble red potatoes
• 4 cloves garlic
• ½ cup milk
• ¼ cup butter
• ½ cup sour cream
• 2 tablespoons fresh dill, roughly chopped
• Salt and pepper, to taste

1. Cut the potatoes into halves or quarters, depending on size. Place the potatoes in a large stockpot and cover with water. Add the garlic and about 2 teaspoons salt, and bring to a boil. Boil for about 20 to 25 minutes, or until you can easily poke the potatoes with a fork.

2. Drain the potatoes and garlic, then mash with a potato masher or mix in a stand mixer. If using a stand mixer, make sure to keep it on low to medium speed. Slowly add the milk, butter, sour cream, and fresh dill.

3. Season with salt and pepper. Serve immediately.

Salsa Criolla

• 1 medium red onion, julienned
• 1 serrano or habanero chile, sliced (optional)
• 2 limes, juiced
• 2 tablespoons olive oil
• ½ bunch cilantro, roughly chopped
• Salt and pepper, to taste

1. Place the red onion in a bowl, cover with ice water, and let rest for 5 minutes. Strain thoroughly. (This helps eliminate the bitterness of the raw onion.)

2. In a bowl, combine the onion, chile, lime juice, olive oil, cilantro, salt, and pepper.

3. Mix carefully. You can use it immediately or keep it on hand in the fridge for up to 1 hour.

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Crafted Carefully. Drink Responsibly. Woodford Reserve Kentucky Straight Whiskey, 43.2%-45.2% Alc. by Vol., The Woodford Reserve Distillery, Versailles, KY. Woodford Reserve is a registered trademark. ©2022 Brown-Forman. Do not forward to anyone under legal drinking age.