Tamarind Glazed Pork Tenderloin & Smoked Ribs Confit Carrots & Spiced Sweet Potato Purée
- 2 Tbsp. tamarind BBQ sauce
- 5 oz. pork tenderloin
- 4 pcs. pork ribs (recipe to follow)
- 2 oz. confit carrot (recipe to follow)
- 3 oz. sweet potato purée (recipe to follow)
- Tamarind BBQ Sauce
- 8 oz. Open Pit BBQ Sauce
- 2 oz. molasses
- 4 oz. maple syrup
- 8 oz. water
- 2 Tbsp. sambal
- 2 oz. butter
- 2 oz. tamarind paste
- to taste salt & pepper
Simmer all ingredients for 20 minutes and strain. Sauté pork loin rare. Brush w/BBQ sauce, put in oven and cook till medium.
- Confit Carrots
- 4 large carrots
- 32 oz. extra virgin olive oil
- 2 Tbsp. sirracha
- 4 pcs. star anise
- to taste salt and pepper
Place all in hotel pan and cook in oven for 45 minutes.
- Sweet Potato Purée
- 1 sheet pan sweet potato (roasted)
- 4 oz. honey
- 6 oz butter
- 4 oz. sugar
- 2 Tbsp. sugar
- 2 Tbsp. spice mix (see recipe in back of book)
- Smoked Ribs
- 1 cup brown sugar
- 1/4 cup kosher salt
- 1/4 cup cumin
- 1/4 cup ancho chili powder
- 1/4 cup sweet paprika
- 1/4 cup coriander
- 2 Tbsp. cayenne pepper
- 2 Tbsp. garlic
- 1/4 cup apple cider vinegar
Mix all dry ingredients. Coat ribs with dry rub mixture, then refrigerate for 12 hours. Cover pan with foil and roast in over at 225 degrees for 2-1/2 to 4 hours. When done, deglaze pan with cider vinegar and pour over ribs. Grill chops to order.
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