Chris Santos, one of our favorite chefs from New York and a judge on Food Network’s show Chopped, developed several recipes using Jägermeister. They are perfect for summertime barbecues and will certainly impress your family and friends.
This recipe calls for using your grill, but with the summer heat in Phoenix, you can also use an indoor grill pan if you desire. Since pork tenderloins are small, using a grill pan will be very easy to do.
Jägermeister-Caramel Glazed & Grilled Pork Tenderloin with Vidalia Crisps
By Chef Chris Santos for Jägermeister
- 3 lbs. pork tenderloin
- Sea salt
Pork Tenderloin Brine
- 1 cup sugar
- 1/2 cup salt
- 1/2 cup ancho chili powder
- 2 cups hot water
- 2 cups cold water
- 1 cup ice
- 2 cups sugar
- 1 cup cream
- 1 cup ancho powder
- 2/3 cup Jägermeister
- 2 Vidalia onions, thinly sliced
- 1 cup all-purpose flour
- Vegetable oil
- Salt and pepper
- To make the brine, dissolve sugar and salt in hot water in a tall-rimmed dish. Add the ancho chili powder, cold water and ice. Pour over the pork and brine, and then cover in refrigerator for 2 hours. Rinse the tenderloin after brining and trim the fat.
- For the caramel sauce: Put sugar in a saucepan over medium heat and add just enough water for the sugar to dissolve. Caramelize the sugar and then add the cream and Jägermeister. Bring to a boil. Take off the heat and season with the ancho powder.
- Preheat oven to 350 degrees and heat a grill to high. Grill the pork on each side until you have a nicely charred exterior. Brush evenly with the caramel sauce and finish cooking for about 8 minutes in the oven until medium rare or meat thermometer reads an internal temperature of 135 degrees. Allow carry-over heat to bring to 145 degrees. Let rest for 5 minutes before slicing. Note that if you do not want to use your grill, you can do the same thing by heating an oven-proof sauté pan and browning the meat in the pan. Once it is browned you can then finish the meat off in the oven.
- For the Vidalia crisps: Season the onions with salt and pepper. Dredge the onions in the flour. Heat the vegetable oil until 350 degrees. Deep fry the onion strings until they are golden brown. Remove onto a vented surface or paper towels. Immediately season with salt.
- Serve sliced pork. Garnish with Vidalia crisps, cilantro and sea salt
Some grocery stores do not carry ancho chili powder. If yours does not, you can find it at Penzeys Spices in Tempe.
Jägermeister is available at your favorite grocery or liquor store in Mesa.
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