Bobby Flay's Grill It! - Bobby Flay [53]
2 tablespoons canola oil
2 large onions, halved and cut ¼ inch thick
1 teaspoon ancho chile powder
½ teaspoon ground cinnamon
¼ cup ketchup
1 teaspoon hot sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onions, and cook, stirring occasionally, until soft, about 10 minutes. Stir in the chile powder and cinnamon and cook for 1 minute.
Add the ketchup, ½ cup water, the hot sauce, salt, and black pepper and bring to a simmer. Cook for 10 to 15 minutes or until thickened. Transfer to a bowl and let cool to room temperature. The onion sauce can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
Smoked Paprika–Rubbed Pork Tenderloin Sandwich with Grilled Red Onion and Sage Aioli
I find that most home cooks tend to use sage only once a year in their Thanksgiving stuffing. And even then, most of them use the dried variety, which tastes nothing like the fresh. Fresh sage has a very pungent, almost balsam-like flavor and should be used with a light hand, as a little goes a long way. If fresh sage isn’t available or you just don’t enjoy the taste, you can easily substitute fresh basil in the aioli. Smoked Spanish paprika has a much deeper flavor than the variety that you will find in your supermarket spice aisle. I have been using it for years at my Spanish restaurant Bolo and find its flavor unparalleled. It’s available in specialty food markets or online.
Serves 4
¼ cup canola oil
2 tablespoons smoked Spanish paprika
1 tablespoon kosher salt
1½ pounds pork tenderloin, trimmed of fat
Sage Aioli (recipe follows)
4 crusty rolls, split three-quarters of the way through
1 large red onion, cut into ½-inch-thick slices, grilled, and separated into rings
1 cup packed baby arugula
Heat your grill to high.
Whisk together the oil, paprika, and salt in a small bowl. Rub the tenderloin with the mixture and let sit for 5 minutes.
Place the pork on the grill and cook until golden brown and slightly charred on all sides and an instant-read thermometer inserted into the center registers 150 degrees F, 12 to 15 minutes. Remove from the grill, tent loosely with foil, and let rest for 5 minutes before slicing into ½-inch-thick slices.
Spread some of the sage aioli on the bottom and top half of each roll. Top the bottom half with several pieces of the pork, then some onion, and finally some arugula.
Sage Aioli
Makes ½ cup
½ cup mayonnaise
2 cloves garlic
2 tablespoons chopped fresh sage leaves
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
Combine the mayonnaise, garlic, sage, lemon juice, and salt and pepper to taste in a food processor and process until smooth. Transfer to a bowl and refrigerate for at least 30 minutes or up to 8 hours before serving.
Maple-Peach Glazed Pork Tenderloin
This glaze couldn’t be easier to throw together from items that you most likely already have on hand in your pantry and refrigerator. Combine that with a quick-cooking pork tenderloin, and you’ve got an easy dinner entrée for any night of the week. Maple syrup, orange juice, and peach preserves are balanced with fresh thyme and a touch of heat. See photograph.
Serves 4
¾ cup peach preserves
3 tablespoons pure maple syrup
3 tablespoons orange juice (not from concentrate)
1 tablespoon ancho chile powder
2 teaspoons finely chopped fresh thyme leaves, plus whole sprigs for garnish
Kosher salt and freshly ground black pepper
1½ pounds pork tenderloin
2 tablespoons canola oil
Thai red chile, thinly sliced (optional)
Whisk together the preserves, syrup, juice, ancho powder, thyme, and salt and pepper to taste in a small bowl. Let sit for 15 minutes before using.
Heat your grill to high.
Brush the tenderloin with the oil and season with salt and pepper. Grill until golden brown and slightly charred on all sides and an instant-read thermometer inserted into the center registers 150 degrees F, 12 to 15 minutes. Brush with some of the peach glaze