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.

Recipe- Adobe Beer Brined Pork

Pork Tenderloin


  • 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


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

Johnny Cakes


  • 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


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

Cream Sauce


  • 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


  1. In sauce pan sauté three mushrooms, garlic, shallot, and half of the minced rosemary.
  2. Cover with cream and reduce by half.
  3. Season with salt, fresh ground black pepper, fresh minced rosemary, and grated parmesan.
Recipe provided by Chef Chloe Winters and originally published in Focus on Artesia 2021 Fall edition.
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