Sage Grilled Pork Tenderloin Pork Cheek Barbacoa Chile Relleno, Anasazi Bean Salsa & Ancho Jus

PORK FOODSERVICE
16Ingredients
65Minutes

Ingredients

US|METRIC
  • 6 ounces pork tenderloins (cleaned)
  • grape seed oil (As needed)
  • 8 sage (each leaves, julienned)
  • black pepper (As needed, fresh ground)
  • 1 yellow onion (large, peeled & chopped with half core still intact)
  • 2 carrots (each, peeled, cut in half lengthwise)
  • 3 celery (each)
  • grape seed oil (As needed)
  • salt
  • pepper
  • 5 ounces pork cheeks
  • 1 head garlic (chopped lenghtwise)
  • 4 ancho chiles
  • 1 box chopped tomatoes (pomi)
  • 2 ancho chiles
  • 8 Anaheim chiles
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    Directions

    1. 1. In mixing bowl, place pork tenderloins, evenly coat with grape seed oil, sage & black pepper
    2. 2. Cover with plastic wrap , marinate in a refrigerator for 24-48 hours. (Place pork tenderloins on a sheet pan at room temperature for 2 hours before grilling.)
    3. Preheat oven to 300°F
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