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Angry Pork Tenderloin

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4 Each dried Chipotle chilies
12 Cloves garlic
3 Each shallot; peeled
1 Tablespoon ground allspice
5 Each cloves
1/2 Cup malt vinegar
1/2 Cup orange juice
1/4 Cup lime juice
1/4 Cup brown sugar
1 Teaspoon fresh ground black pepper
1 1/2 Cups olive oil
2 Each pork tenderloin

A tropical resort in an urban location, Miss Pearl's Jam House sits near the center of San Francisco. Chef Joey Altman is the creative wizard behind the dishes that seem to sing and dance their way across the multicolored dining room. He cooks up some visionary stuff, like Seared Scallops with Potato Crust and Citrus Beurre Blanc, Oyster Hot Shot with Chile Ginger Salsa, Angry Pork Tenderloin, and Coconut Sorbet. Palm trees and other greenery, original island-style paintings on the walls, and Caribbean tunes all combine to make a delightful setting for a tropical vacation without leaving the states. Don't miss the Sunday Poolside Brunch with Eggs Over Evil! Find Miss Pearl's at 601 Eddy Street (corner of Larkin), San Francisco, CA 94109, (415) 775-JAMS. If using dried Chipotle, cover with hot water and allow to sit for 15 minutes to soften. Remove the stems. Place all ingredients except the olive oil and the tenderloins in a blender or food processor and puree, slowly drizzling in the oil. Marinate the meat in this mixture for at least an hour. Grill the tenderloins over medium-high heat or bake in a 400F oven for about 8 minutes, turning every 2 minutes. Slice the tenderloins into 1/2 inch pieces and serve with black beans, rice, salsa, and tortillas. By: Garry Howard - Cambridge, MA - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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