Chef Chuck's Spicy Pork Tenderloin

Filetto di Maiale Piccante

The aroma in the house was so inviting, this spicy pork dish is definitely a favorite. The pork was fork tender, and the heat from the peppers combined with the sweet honey and cinnamon makes this recipe delicious.


Spicy Pork Tenderloin
1 pound pork tenderloin, cubed
1 red onion, sliced
2 small hot chili peppers, sliced
1/2 teaspoon cinnamon
1 tablespoon honey
2 tablespoons red wine vinegar
1 teaspoon oregano
salt to taste
1/2 cup organic vegetable broth
rice


Cut pork in small chunks, heat olive oil in pot and brown meat, about 4-5 minutes. Stir in onions, peppers, cinnamon, honey, red wine vinegar, oregano and salt. Add vegetable broth cover and simmer for 7 minutes. Serve over a bed of rice.

Chef Chuck's Beef Tenderloin with Mushrooms

Filetti di Manzo al Funghi


Beef tenderloin is a hearty and satisfying meal, accompanied with rice or potatoes and a salad makes a complete meal. I sear the steak in a heavy pan only turning once, this insures a tender and moist steak.


Beef Tenderloin with Mushrooms
2 beef tenderloins, 1 inch thick
3 tablespoons olive oil
1/2 tablespoon butter
3 large portabella mushrooms, sliced
1/2 cup beef broth
2 garlic cloves, minced
2 tablespoons parsley, chopped
salt and pepper to taste


Wash and pat dry steaks, bring to room temperature. Using a large heavy pan on high heat, add 1 tablespoon of olive oil and 1/2 tablespoon butter, salt and pepper both sides of steaks place in pan and do not move. For a medium rare steak, sear each side for 6 minutes, remove and cover with tin foil allowing to rest for 10 to 15 minutes. In same pan heat 2 tablespoons olive oil add mushrooms and broth, cover and cook for 3 minutes. Then add garlic, parsley, salt and pepper cover and simmer for 2 minutes. Slice steak and pour gravy over top and serve with mushrooms.

Chef Chuck's Pistachio Porketta

Porchetta 


An Italian roast pork dish that's moist, tender and full of flavor. A traditional Italian dinner served on special occasions and holidays. A porchetta usually is the whole pig slow roasted
this is my version. I use a pork tenderloin, by browning each side in olive oil it seals in all
the natural juices. The pistachio's saltiness and nutty flavor enhances this tenderloin. Along with the fennel, garlic, oregano and balsamic vinegar every bite is delicious. I like to serve this dish with roasted potatoes, spinach and bread.

Porchetta
1 1/2 pound pork tenderloin
1/2 cup pistachio's, peeled
4 garlic cloves
1 tablespoon fennel seed
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon black cracked pepper
1 tablespoon balsamic vinegar
5 tablespoons olive oil
1/2 cup vegetable broth


In a food processor blend pistachio's, garlic, fennel, oregano, salt, pepper, balsamic vinegar and 3 tablespoons olive oil.
Butterfly tenderloin to about 1/2 inch thick, coat mixture on top of pork and roll up. Tie with
string or toothpicks to hold it together.
In a large fry pan on medium high heat add 2 tablespoons olive oil and brown pork on all sides.
Put lid on pan and cook in a 425 degree oven for about 15 minutes or until internal temperature reaches 150-155 degrees. If your pan can't go in the oven transfer pork to a baking dish cover with foil.
Cover and let pork rest for 15 minutes before carving. While meat is resting pour vegetable broth in hot pan to deglaze. Stir with wooden spoon to release bits on bottom and simmer about 3 minutes. Strain gravy to remove bits and pour over pork.