Thursday, February 07, 2008

Chipotle Whisky Pork Tenderloin

whiskychipotletenderloin

Bang, bang, bang, bang, bang.

That's what I've been hearing all day. See, we're having the ventilation system updated at work. Updated as in they're tearing down the old one, which is about 50 years, and eventually, putting in a new one. Meanwhile, it's all dusty, dirty and bang-bang-bang. I think I'll be working from home a bit.

One amusing thing about the renovation is that none of the workers seem to understand how to operate our coffee machine at work. Which is really simple by the way - put your cup in the slot, press a button and presto! Coffee. Or what passes for coffee, anyway. Unfortunately for them, most of them don't speak Swedish (or English), and thus I can't help them. Ah, well. They have plenty of time to figure it out, at least.

On to a different topic - food. After all, this is a food blog, and not a whine-about-your-day-blog. Most of the time. Today, let me tell you about a nice little something I cooked up a few weekends ago, improvising as I went. It turned out rather nicely! If you want to add some veggies, snow peas or broccoli would be really nice (steamed, on the side) or something else green for that matter. And then you could probably serve more than three as well, as long as your tenderloin is on the larger side. Mine was tiny, so we only got two (large) servings and a small lunch out of it. Feel free to substiture the chipotle paste and sauce for something else - but the smokiness works really well with the whisky.

Chipotle Whisky Pork Tenderloin
Serves 3-4

1 pork tenderloin (ours weighed about 400 g)
1 yellow onion, diced
200 g button mushrooms, diced
1/2 small jar of miniature corn, halved (Oh, about 100 g, perhaps)
2 tbsp whisky
1 tsp chipotle paste
1 tsp chipotle sauce
salt
worcestershiresauce
1-2 tbsp strong, smokey barbecue sauce
250 ml cream (reduced fat is good here)
50 ml milk

Slice the pork about 1 cm thick. Fry the slices and place them aside. Fry the onions, mushrooms and miniature corn. Add whisky, chipotle paste and chipotle sauce. Season with salt, worcestershiresauce and barbecue sauce. Add the cream and bring the whole thing to a boil. Add milk if the sauce seems too thick. Add the meat to the pan, and taste for seasoning.

Serve with steamed veggies and rice.

Recipe in Swedish:
Fläskfilé med chipotle och whisky

4 comments:

Christina said...

Chipotle is an absolute favorite. I use a tablespoon of chipotle an adobo in all sorts of things -- often -- so often I've been told to hold back. Sigh ...

Lena said...

Mmmm.... sounds yummy. Got to try it :)

Féline said...

Verkar gott du! :) Är det polacker som byter ventilationen? ;D Gissa vilka förbistringar som uppstår för min käre sambo som ofta jobbar med polacker. :D

Jeanne said...

Chipotle is one of my favourite flavours, and pork tenderloin is probably the most versatile thing you can keep in your freezer. What a great combo - and I'll b et it freezes well too if you make a lot...