CINNAMON-RUBBED PORK TENDERLOIN, FLAPJACKS, AND SMOKED RED ONIONS

Cinnamon Rubbed Pork Tenderloin

Ingredients Weight Measure
Pork tenderloin, cleaned of all silverskin, 6 oz. each 12 ea.
Cinnamon 2 Tbsp.
Black pepper 2 Tbsp.
Paprika 2 Tbsp.
Salt 2 Tbsp.
Cumin 1 Tbsp.
Chili powder 1 Tbsp.
Oil, for cooking as needed

Roasted Jalapeño Black Bean Flapjacks

Ingredients Weight Measure
Flour 2 cups
Baking powder 2 Tbsp.
Baking soda 2 Tbsp.
Salt 1 Tbsp.
Eggs 3 ea.
Buttermilk 2 cups
Black beans, cooked 1-1/2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Jalapeños 4 ea.
Ingredients Weight Measure

TABASCO®-Smoked Red Onion Syrup

Ingredients Weight Measure
Ketchup 1-3/4 cups
Honey 1/2 cup
Maple syrup 1/2 cup
Yellow onion, small, minced 1 ea.
Yellow bell pepper, small,minced 1 ea.
TABASCO® brand Original Red Sauce 3 Tbsp.
Garlic, pureed 1 tsp.
Brown sugar 1/4 cup
Worcestershire sauce 1/4 cup
Water 1/4 cup
Mustard, dry 1 tsp.
TABASCO®-Smoked Red Onions, minced (see preceding recipe) 2 cups
Salt 1 Tbsp.

TABASCO®-Smoked Red Onions

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 2 Tbsp.
Balsamic vinegar 1 Tbsp.
Olive oil 1 Tbsp.
Red onions, small, cut into 1/2" rings 2 ea.
Mesquite chips, soaked in water for 2 hours small handful

Method

  1. To make Cinnamon-Rubbed Pork Tenderloin, combine all of the dry ingredients. Rub generously on pork tenderloins. In a sauté pan, sear all sides in hot oil. Remove from pan and place on a cooking rack. Roast in a 350°F oven for 9 to 12 minutes. The temperature should be between medium and medium-well. Let sit 5 minutes before slicing for presentation.
  2. To make Roasted Jalapeño Black Beans Flapjacks, roast the jalapeños over an open flame until the skin turns black. Peel the skin off, remove the ribs and seeds and mince. In a bowl, mix all of the dry ingredients together. Add additional ingredients and mix well. Make sure there are no lumps. Place a small amount of batter on a well-oiled hot skillet. The batter should form a small circle, about 1-1/2" wide. Cook about 4 minutes until small bubbles form on top of batter. Flip over and cook remaining 2 minutes. Cut in half for presentation, 3 flapjacks per order.
  3. To make the TABASCO®-Smoked Red Onion Syrup, combine all ingredients and bring to a boil. Reduce to a simmer for 2 minutes. Keep hot for service or cool in an ice bath.
  4. To make the TABASCO®-Smoked Red Onions, separate the onions into rings. Blend all ingredients except mesquite chips into a 2" perforated hotel pan. In a sauté pan, bring the chips to a strong smoke. Place the smoking chips into a 4" hotel pan. Place the pan containing the onions (2" pan) into the pan containing the chips. Cover with aluminum foil. Poke a few holes for ventilation. Let smoke 5 minutes or until smoke factor is prominent. Remove onions and lightly toss on hot grill for added flavor.
  5. Plate sliced tenderloin aside flapjacks, top with smoked onion, and syrup. Serve hot.

Yield: 12 servings