Making a commitment to cook 80% of meals at home can be difficult when you live in a city that has as many fabulous restaurants as Austin does. One of our favorite restaurants, and goal buster, is Z’Tejas (http://austin6thstreet.ztejas.com/). And although the Arboretum location is closer to our home, we have a special place in our hearts for the East 6th Street location. We’re big fans of the layered, Southwestern flavors. I was lucky enough to find recipes for two of my favorite items, Stuffed Pork Tenderloin and Ancho Chile Fudge Pie, online. I served this meal with garlic mashed potatoes and sautéed spinach.
Stuffed Pork Tenderloin
Pork Stuffing
1/2 lb. chorizo sausage, cooked, and allowed to cool
1/4 cup Japanese-style bread crumbs
1/2 lb. Monterey Jack cheese, shredded
1/2 white onion, julienned
Pork Tenderloin
¾ lb. pork tenderloin
1/4 roasted poblano chile (pealed, with seeds)
Butcher twine
Olive oil and/or butter
Roasted Garlic Cream Sauce
1/2 quart heavy whipping cream
1/8 lb. chorizo sausage
1/8 cup roasted garlic
Instructions: To make the stuffing, add all the stuffing ingredients to the food processor or mixer, and mix well.
Butterfly the tenderloin and pound out until flat. Place stuffing down middle of the tenderloin. Place roasted poblano over stuffing. Roll tenderloin and secure with butcher twine. Brown all four sides of tenderloin in a heated skillet with the olive oil.
Place in oven at 350 degrees for 12 minutes or until internal temperature is 160 degrees. Allow to cool slightly, remove strings, cut into medallions.
While the tenderloin is cooking and cooling, make the Roasted Garlic Cream Sauce. Using a sauce pan, reduce cream by almost half on medium heat. Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally. Mix until smooth. Drizzle over tenderloin medallions.
1/2 lb. chorizo sausage, cooked, and allowed to cool
1/4 cup Japanese-style bread crumbs
1/2 lb. Monterey Jack cheese, shredded
1/2 white onion, julienned
Pork Tenderloin
¾ lb. pork tenderloin
1/4 roasted poblano chile (pealed, with seeds)
Butcher twine
Olive oil and/or butter
Roasted Garlic Cream Sauce
1/2 quart heavy whipping cream
1/8 lb. chorizo sausage
1/8 cup roasted garlic
Instructions: To make the stuffing, add all the stuffing ingredients to the food processor or mixer, and mix well.
Butterfly the tenderloin and pound out until flat. Place stuffing down middle of the tenderloin. Place roasted poblano over stuffing. Roll tenderloin and secure with butcher twine. Brown all four sides of tenderloin in a heated skillet with the olive oil.
Place in oven at 350 degrees for 12 minutes or until internal temperature is 160 degrees. Allow to cool slightly, remove strings, cut into medallions.
While the tenderloin is cooking and cooling, make the Roasted Garlic Cream Sauce. Using a sauce pan, reduce cream by almost half on medium heat. Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally. Mix until smooth. Drizzle over tenderloin medallions.
Ancho Chile Fudge Pie
Ingredients:
1 9-in. deep dish prepared pie crust
2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 cup butter (2 sticks)
1/2 cup pecans
1/2 cup walnuts
1 cup chocolate chips
3/4 tsp ancho chile peppers, ground
Ancho peppers are available whole. To grind, soften peppers in water for 3 minutes, drain, and grind in blender. Do NOT use chile powder.
Instructions: Melt butter and allow to cool. Toast pecans and walnuts in oven on flat sheet until lightly brown. Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add cool butter, mix well. Mix in nuts, chile peppers and chocolate chips. Fold into mixture. Pour into prepared pie crust. Bake at 325 degrees for 45-55 minutes.
1 9-in. deep dish prepared pie crust
2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 cup butter (2 sticks)
1/2 cup pecans
1/2 cup walnuts
1 cup chocolate chips
3/4 tsp ancho chile peppers, ground
Ancho peppers are available whole. To grind, soften peppers in water for 3 minutes, drain, and grind in blender. Do NOT use chile powder.
Instructions: Melt butter and allow to cool. Toast pecans and walnuts in oven on flat sheet until lightly brown. Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add cool butter, mix well. Mix in nuts, chile peppers and chocolate chips. Fold into mixture. Pour into prepared pie crust. Bake at 325 degrees for 45-55 minutes.
I served this pie with cinnamon whipped cream, but it also goes GREAT with banana mock ice cream!
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