Focus Artesia Fall 2021 | Recipe: Beer Brined Pork Tenderloin

Beer brined pork tenderloin stuffed with green chiles, over cornmeal johnny cakes and buttered mushrooms, with wild mushroom cream sauce.

Adobe Rose Restaurant in Artesia showcases the vibrant cuisine and rich culture of New Mexico with a menu and décor specializing in unique Southwestern flavors and themes. Chef Chloe Winters shares a hearty fall recipe for readers to serve up for a family dinner or a cozy date night at home.

Pork Tenderloin

Ingredients

1 Pork Tenderloin butterflied and pounded thin
16oz Marble Wheat Beer
3 New Mexico green chiles roasted and diced
1 Red Bell Pepper diced
1T Minced shallot
1T Minced garlic
Salt and fresh ground black pepper to taste
½ c Cremini mushroom, shiitake mushroom, button mushroom sliced
1 T Salted butter

Instructions

Butterfly and pound pork tenderloin thin and marinate in wheat beer.
Sauté green chiles, bell peppers, shallots, and garlic till soft and chill.
Spread chilled chile mixture on pork, season, roll, sear, and finish in the oven at 350.

Johnny Cakes

Ingredients

1c yellow cornmeal
½ c flour
¼ c Fresh corn
1/4c Cheddar cheese
1/4c Grated parmesan
Salt and fresh ground black
pepper to taste
2 eggs
1 ½ c Whole milk
2T Whole melted butter
1t Minced parsley
1t baking powder

Instructions

Mix flour, cornmeal, baking powder, milk, eggs, cheddar, corn, parsley, and parmesan.
Add milk until resembles pancake batter. Add melted butter last.
Let rest. Cook on griddle like pancakes.

Cream Sauce

Ingredients

2c Heavy Cream
1T Minced shallot
1T Minced garlic
1t Fresh rosemary minced and separated in half
½ c Cremini mushroom, shiitake mushroom, button mushroom
Salt and fresh ground black pepper to taste
2T Grated Parmesan cheese

Instructions

In sauce pan sauté three mushrooms, garlic, shallot, and half of the minced rosemary.
Cover with cream and reduce by half.
Season with salt, fresh ground black pepper, fresh minced rosemary, and grated parmesan.