Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

New Mexican Rubbed Pork Tenderloin + SP Tamales

Vincent ChaseVincent Chase Posts: 146
edited 10:14PM in EggHead Forum
This was a recipe out of Bobby Flays 'Mesa Grill' cookbook, and the recipe can be found on the Food Network site here:

http://www.foodnetwork.com/recipes/bobby-flay/new-mexican-rubbed-pork-tenderloin-with-sweet-potato-tamale-and-pecan-butter-recipe/index.html

First off, phew! This was far and away the most involved cook I've probably ever done but definitely the most delicious and most rewarding. On top of the pork tenderloin, I also made the signature sauces and oils that Flay in synonymous with and that can be seen at his restaurants or on Iron Chef. There were compound butters, reductions, roasting, purees, rubs and I think I used all my kitchen artillery, including the Kitchen Aid mixer, Vita Mix food pro, the Egg, Digi-Q, Thermapen, steamer... all in all, I made the rubbed tenderloin, a sweet potato tamale with pecan butter and a bourbon-ancho sauce, cilantro oil, and a smoked red pepper sauce.

Cilantro Oil:
http://www.bobbyflay.com/contents/recipe_print.php?id=69

Smoked Red Pepper Sauce:
http://www.foodnetwork.com/recipes/bobby-flay/smoked-red-pepper-sauce-recipe/index.html

I started by making the pecan butter, the red pepper sauce and cilantro oil:

Toasted pecans, honey, cinnamon, pure maple syrup, unsalted butter
Pecanbutter.jpg

Red peppers roasting, as well as the sweet potato for the tamale filling
VeggiesRoasting.jpg

Red pepper sauce, which had the roasted red peppers, chipotle puree, red onions, and honey
RedPepperSauce.jpg

A cup of cilantro leaves, as well as spinach, salt, and canola oil
CilantroOil.jpg

Bourbon-Ancho sauce consisted of 2 cups bourbon, chicken stock, ancho puree, apple juice concentrate, chopped onion
AnchoBourbon.jpg

Sweet potato masa: 4 cups pureed corn kernels, 1 cup roasted sweet potato, chopped onion, all spice, cloves, cinnamon, pure maple syrup, 2/3 cup cornmeal
SPMasa.jpg

Filled tamales
Tamales.jpg

These made up the New Mexican rub
Rubs.jpg

I seared the loin 2 minutes on each of the '4 sides' for a total of 8 minutes, the finished roasting indirect on the Egg until about 140 internal
OnTheEgg.jpg

Looks burnt, but it was actually a nice spiced crust
Loins.jpg

This is how the loins were cut in Flays cookbook:
LoinPlated.jpg

Plated with the bourbon-ancho sauce, pepper sauce, and cilantro oil
Sauced.jpg

And finally, the tamales with the pecan butter
TamlesBtr.jpg

My drinks for the evening
Drinks.jpg

I should have made a 'pic heavy' warning above, but hopefully you enjoy them. Like I said before, this was out of this world delicious. The spiciness from the rub on the tenderloin was balanced with the sweet caramel-like bourbon sauce, and the tangy-sweetness from the red wine vinegar and peppers fit perfectly. The cilantro oil didn't really add anything but certainly looked cool on the plate.

I've had pretty traditional tamales before and really wasn't crazy about them, but I tore through these like a pig. These may have been the star of the meal. If you make them, don't skip the pecan butter - it was off the hook!!

Thanks for looking!

Comments

  • FidelFidel Posts: 10,172
    I actually had that dish at his restaurant in Vegas about 3-4 years ago and it was absolutely terrific. Looks like you did it justice.

    Very involved cook...be proud of this one.
  • 2Fategghead2Fategghead Posts: 9,623
    Vincent Chase, Very nice. ;) Great post. Tim :)
  • Vincent ChaseVincent Chase Posts: 146
    Thanks, Fidel. I've been to his Mesa Grill in NYC for brunch and most recently to Bar Americain at Mohegan Sun in CT and had one of the best dining experiences I've ever had. I took pics of what everyone ate, but here was my pork chop that had a double apple butter on top, a Jack Daniel's reduction, and goat cheese smashed potatoes:

    BarAmericain.jpg

    I tried the profiteroles for desert, also killer:
    Profiteroles.jpg

    I actually got to meet Flay this January at Mohegan, which was a cool experience. I know a lot of people think he's arrogant but I think he's a pretty cool guy, and I think his Throwdown's showcase local talent just as much as Guy Fieri does on Triple D. I got reeled into cooking through his grilling shows and I'm better off for it.

    Also, I didn't give credit to my lovely girlfriend for helping me with the tamales!!
  • ChargerGuyChargerGuy Posts: 357
    Wow an inspiration for sure! Looks delicious.
  • berrygoodberrygood Posts: 372
    Good food and sweet handle.
  • Vincent ChaseVincent Chase Posts: 146
    Berrygood, after one of my first posts on this forum someone responded to me with 'I thought Drama did all the cooking?' :laugh:

    Great show, although it's starting to drag a bit. A friend put me on to 'Weeds' and I'm eagerly awaiting for both that and Entourage to start this summer.
  • Big George's BBQBig George's BBQ Posts: 1,152
    Very nice
  • boston_stokerboston_stoker Posts: 794
    Wow! That's some cook. Looks awesome! Thanks for the post with the pics.
  • AZRPAZRP Posts: 10,116
    That's the kind of cook I like, the ones that take all day and keep you busy. You got my mouth watering now. -RP
Sign In or Register to comment.
Click here for Forum Use Guidelines.