Pork Amarillo

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“IF THERE WERE A CHILE TO TASTE LIKE SUNSHINE, THIS WOULD BE IT.”

How can you pass up a description like that?!!

Back when I discovered the chile pepper paste Gochujang, I spied another international paste called Aji Amarillo. It’s a bright yellow paste, from Peru, made from aji amarillo chile peppers.

From Serious Eats, “Aji amarillo is a bright-orange, thick-fleshed chile with a medium to hot heat level. It’s ubiquitous in Peruvian cuisine, working its way into soups and sauces, which are used in pretty much everything.”

Below are fresh aji amarillo chile peppers on the left, and the dried peppers on the right.

I wanted to use and taste this paste in its purest form, so I did what I often do with pastes and pestos, and that was to slather it on meat – in this case, pork tenderloin.

This is what it looks like – sunshine!

The options for using this paste, similar to paprika creme or an ancho chile paste, are endless. Rice or risottos, soups and stews, salad dressings, and so forth.

Pork with Aji Amarillo

2 pork tenderloins, trimmed, at room temperature
Salt
Pepper (I used Mignonette)
1 jar Aji Amarillo, about 7.5 ounces

Preheat the oven to 375 degrees F. Typically I roast pork tenderloin, but I didn’t want the chile pepper paste too browned.

Place the tenderloins in an oiled baking dish and coat all sides with the oil. Tuck under the thin ends. Sprinkle lightly with salt and generously with pepper.

I discovered Mignonette pepper a while back, sold at Penzey’s. It’s a French-Canadian mixture of white and black pepper.


After the pork tenderloins are seasoned, slather them with the Aji Amarillo.

Place in the oven and bake, using an oven thermometer preferably. I take pork out when the internal temperature reaches 150 degrees.

Let the pork rest in the pan for about 15 minutes, then remove them to a cutting board.

Slice the pork in 3/8″ slices; it gets a bit messy with the paste.

Serve immediately. I had some roasted zucchini that I served with the pork.

Isn’t that color spectacular?!!

And don’t let the description of its fruitiness fool you. This is a chile pepper paste after all!

Paprika-Smothered Pork Tenderloin

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I have mentioned before that I am a food snob, but I’m actually much better than I used to be. Believe it or not, there was a time when I made everything single thing from scratch. I did not believe in buying prepared herb or spice mixtures, pastes, marinades, sauces, and so forth. I still don’t buy marinades or sauces at all, because that’s just silly. However, I have relaxed my ways in the other categories.

To defend myself for a second, why would anyone purchase Italian Herbs when you can just use individual Italian herbs? Why would anyone use a curry powder or garam masala when you can easily own all of the individual components? Why would you purchase Schezuan pepper salt when you can make it so easily?

But we live and learn. And the good thing about aging is relaxing a bit. So I now actually own Italian herbs, a sweet curry powder, Old Bay, a barbecue 3000, a garlic pepper, a smoky salt mixture, a Bavarian spice mixture, a lemon pepper, chili powder, and many more blends, thanks to Penzey’s, mostly, that I never would have dreamed would be in my spice cabinets. And I’m okay with it!

And so I’ve also been a purist when it came to pestos and pastes that can be so easily made in a food processor or blender, with no chemicals or preservatives required! Fortunately, I’ve relaxed in this area as well, and have really come across some delightful products.

One was gifted to me by my Hungarian girlfriend. It’s called Paprika Creme. I could smother this stuff on everything, including myself. In fact, I used it in a paprika risotto on the blog and it was fabulous. I’ve smothered it on chicken, added it to soups and stews, and also used it to season polenta/grits. It’s quite versatile!

It typically comes in a jar, produced by Univer, but it also comes in a tube.

And so, tonight I’m smothering a pork tenderloin with this beautiful, aromatic paprika creme for dinner.
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Paprika-Smothered Pork Tenderloin

Olive oil
1 pork tenderloin, patted dry, and almost at room temperature
Paprika crème

Preheat the oven to 350 degrees.

Place a little oil in the bottom of the baking dish. Add the pork tenderloin and roll it in the oil a bit. Pork tenderloins have a smaller end, so I just always tuck that end underneath. Then the tenderloin is more uniform in thickness.

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Then, spoon the paprika creme generously on the top of the tenderloin.

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Smooth the top. I also added a few pieces of purple onion just for fun.


Place the baking dish in the preheated oven. If you are worried about being distracted and overcooking the tenderloin, take advantage of an oven probe if you have one. This little guy has become my best friend in the kitchen, because I’m often distracted.
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Cook the pork until the internal temperature reaches 155 degrees. Or more if you’re one of those people who doesn’t like pink pork. Then remove the tenderloin to a cutting board to rest.


The reason I don’t use a higher temperature with the paprika creme is that I don’t want it to burn. You can see how it looks almost the same as before cooking.

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Slice the tenderloin and serve immediately.

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I served the paprika-smothered tenderloin with steamed Brussels sprouts and some of the onions, which I let brown a little longer in the oven.
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If you love the flavor of roasted Hungarian red bell peppers, you will love this dish.
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I encourage you to try this product. One word of warning, however, the paste stains everything.
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note: There are spicy and mild varieties of paprika creme, and they’re both wonderful.

Spicy Pork with Sweet Potato Hash

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One often reads about dry rubs when looking at barbeque recipes, because it’s quite common to dry rub a pork loin or a brisket before being placed in a smoker. But a rub, which is typically a mixture of spices and herbs, doesn’t have to be rubbed onto meat days before serving, or only used when smoking. In fact, in a way, coating a whole chicken with lots of herbs, spices, salt and pepper is essentially a rub. The reason it’s traditionally called a dry rub is that it’s not a paste or a more liquid marinade. Just dry seasoning.

A rub is a wonderful way to add flavor to meat, even meat that takes very little time to prepare. Today I’m cooking two pork tenderloins, and using chili powder for the rub. Yes – just chili powder – the mix used in chile con carne.

The brand of chili powder I like is from Penzey’s. But of course, all you have to do is mix together paprika, cumin, coriander, oregano, garlic powder, onion powder, cayenne, salt, and black pepper, and you’d end up with the same mixture, essentially. Plus, you can adapt it to suit your taste, like add chile pepper powders, for example, like ancho and chipotle.

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The pork I’m using is Berkshire pork purchased from D’Artagnan.

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I first let the pork tenderloins come to nearly room temperature. Meanwhile, set your oven to a good roasting temperature. I have a “roast” setting on my oven, but roasting usually involved about 400 degrees, at least for about 15 minutes, and then the temperature of the oven can be reduced. The important thing with pork tenderloin, as with all meat, is to cook it properly.

I never let pork tenderloin’s internal temperature go beyond 155 degrees Farenheit. Some people don’t like the hint of pink, and go with 165 degrees. That is just personal preference.

Place a little olive oil in a roasting pan large enough to accommodate the tenderloins.
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Generously sprinkle on the chili powder, rotate the tenderloins in the oil, and sprinkle on more chili powder.
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Make sure the tenderloins are coated with oil and the seasoning mixture. I always tuck under the smaller ends of the tenderloins.
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If you were to be picky, this really isn’t a dry rub since since the tenderloins are coated in oil, but because this meat is very lean, I wanted the oil. Plus, it just helps the seasoning stick.

Place the pan in the oven and roast until done.

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Immediately place the tenderloins on a cutting board and let them sit for about 15 minutes before slicing.

Meanwhile, make the sweet potato hash by adding a little oil to a large skillet and adding some diced bacon.

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Cook only part way, then add some finely diced onion to the bacon.

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After sauteing the mixture for just a couple of minutes, add grated sweet potato. Season with salt and white pepper.
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Use a medium setting, but adjust the heat accordingly. Toss the sweet potato with the bacon and onions, and then let the sweet potato cook, undisturbed, for a couple of minutes. Turn the mixture over; there will be minimal browning, but the sweet potato is cooking. You know if you’re at too high of heat if the bacon and sweet potato burn.

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Add a little butter and let it melt. After a couple of undisturbed minutes, flip over the sweet potato hash again.
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It should be nicely browned. If you feel more cooking is required, continue at a medium-to-low setting, or place a lid over the skillet. However, if you want any crispness to the hash, give it a little browning right before serving.

Slice the pork tenderloin.
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Serve with the sweet potato hash, and a green vegetable like Brussels sprouts.

I used some of the “jus” from the roasting pan and drizzled it over the pork for extra flavor. It was not oily at all.
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For people who need recipes for simple, quick meals, this one fits the bill. As soon as the oven is preheated, in goes the pork tenderloin with a spicy coating. During the short time in the oven, no more than 30 minutes, the sweet potato hash is done. Easy, flavorful, and fabulous for fall!