Pork Tenderloin with Chile and Chorizo Hash Recipe | James Beard Foundation
Pork Tenderloin with Chile and Chorizo Hash This is neither here nor there, but when we called Frank Randazzo to ask him for this recipe, he was still
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Cooking tools:
- Grill
- Oven
- Saute pan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spatula
- Slotted spoon
- Plate
- Serving platter
- Tongs
- Stove
- Microplane
- Aluminum foil
Ingredients
- 1 pound sweet potatoes (1 to 2 depending on size)
- 6 tablespoons olive oil (not extra virgin)
- 1/2 pound fresh chorizo, casing removed
- 1 large red pepper, deveined, seeded, and diced
- 1 bunch scallions, washed and chopped fine
- Zest of 2 oranges
- 3 pork tenderloins, rinsed and halved lengthwise
- Salt
- freshly ground pepper
- 6 tablespoons ground chiles (or chili powder)
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