TIME TO THROW DOWN ANOTHER GREAT RECIPE WITH OUR GOOD FRIENDS AT THE FIREFIGHTER THROWDOWN......
IF YOU ARE LOOKING FOR GREAT PORK FLAVOR WITH LESS FAT AND CALORIES THEN SAY A CHOP OR BACON, THEN LOOK NO FURTHER THAN THE TENDERLOIN! THIS RECIPE FOR SPICE RUBBED PORK TENDERLOIN OVER A STEW OF CHICKPEAS, POTATOES AND SPINACH COMES FROM FIREFIGHTER CHEF KEVIN OF THE SACRAMENTO AREA. HEAD OVER TO HIS WEBSITE, WWW.THEFIREMANCHEF.COM FOR MORE RECIPES AND STORIES!
SPICE RUBBED PORK TENDERLOIN OVER A STEW OF CHICKPEAS, POTATOES AND SPINACH
2 LBS. PORK TENDERLOIN
2 TSP. PAPRIKA
2 TSP. GROUND CUMIN
2 TSP. GROUND CORIANDER
2 TSP. KOSHER SALT
1 TSP. OLIVE OIL
1 LARGE YELLOW ONION
1 LB. YUKON GOLD POTATOES
2 CANS GARBANZO BEANS
4 CLOVES GARLIC, minced
1 QT. UNSALTED CHICKEN STOCK
1 BAG OF BABY SPINACH
Clean tenderloins by removing silver skin. Mix spices, salt and olive oil into a paste. Rub paste all over tenderloins and allow to marinate in refrigerator at least 1 hour, and up to 8 hours.
Pre-heat oven to 350. Heat pan or grill on stove top and lightly coat with olive oil. Sear tenderloins to brown on all sides. While stew is cooking, place seared tenderloins in pre-heated oven. Cook to internal temperature of 140 f. Allow to rest for about 10 minutes, loosely covered with foil. Don't over cook! Tenderloins should still be slightly pink in the middle, otherwise they will be dry and tough.
For stew: Julienne onion. Drain garbanzos. Dice potatoes so they are similar in size to the garbanzos. Heat a deep sauté pan and add enough oil to coat bottom of pan. Add onion and a pinch of kosher salt, sauté until slightly softened. Add garlic and potatoes. Add another good pinch of kosher salt. Stir to coat potatoes.
Add chicken stock (stock should completely cover potatoes, add water if you don't have enough stock). Bring to a boil, then reduce to a simmer. Cook potatoes until just starting to soften, then add garbanzos.
Once potatoes are cooked through, put about 1/3 of the potato/garbanzo mixture into a blender and purée until smooth (be careful not to fill blender more than about 1/2 full, otherwise it will 'explode' when you turn it on). Add puréed mixture back into stew.
Taste the stew and add salt and pepper as needed. Just before serving, stir in baby spinach.
To serve, slice tenderloin into medallions and place on plate or bowl, cut side up. Ladle stew around medallions. Ring the dinner bell. Serve with a nice, crusty baguette or ciabatta.