Pork En Fuego
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By Guy Fieri - Fabulous Food Show 2009
Skill Level: |
Intermediate |
Category: |
Entrees |
Servings: |
8 servings |
Prep. Time: |
20 minutes |
Introduction:
Yield: 8 servings
Prep time: 20 minutes
Cook time: 35 minutes
Ease of preparation: Moderate
Ingredients:
1 pounds Pork Tenderloin, silver skin removed, “julienned” 3” x ¼” strips
3 Strips bacon, sliced into ½” pieces
1 ½ teaspoons Cayenne pepper
1 ½ teaspoons Cumin
1 ½ teaspoons Granulated Garlic
1 ½ teaspoons Basil
1 ½ teaspoons Oregano
1 ½ teaspoons black pepper, (freshly cracked)
1 ½ teaspoons Paprika
3 teaspoons Thyme
½ teaspoon salt
½ large yellow onion, diced (1/2 cup)
1 ½ Tablespoons garlic (minced)
¼ teaspoon red pepper flakes
3/4 Cups Roma tomatoes, seeded and diced
1/3 Cup hot cherry peppers, chopped
½ cup chicken stock (low sodium)
1 Tablespoons Worcestershire
1/3 cup Cabo Wabo tequila
2 Tablespoons unsalted butter
¼ cup green onions, sliced thin
1 Tablespoons cilantro, chopped
1 ½ Tablespoons basil, julienned
4 Ciabatta Rolls split, remove some of the inside bread,
**top with cheese on both sides, melt in oven
16 pieces Havarti Cheese
Instructions:
Combine dry spices and rub on pork slices. Set aside. In a large sauté pan, over medium high heat, cook bacon until just crisp. Remove bacon, leaving fat in pan. Add in onions, sauté until lightly caramelized; add in pork, garlic and red pepper flakes. Cook for about 4-6 minutes, turning pork as needed. Deglaze with tequila, add in tomatoes, hot cherry peppers, Worcestershire, chicken stock and let simmer for 5-6 minutes to finish pork and combine flavors. Add butter, bacon, half the green onions, cilantro and basil. Add salt and fresh cracked black pepper to taste. Serve immediately, piling over bottom of roll, garnish with remaining green onions capping with top.