questions: what's chile molido, and: how did you cook the pork tenderloin (and I'm assuming this was 'varkenshaas' but correct me if I'm wrong!)
Yeah, sorry no pictures...It was varkenshaas, yes. So you put the rub on the pork and let it marinate overnight in the fridge. Take it out a couple of hours before cooking, put your broiler on high (maybe this is your "grill"?) and cook for 8 minutes per side. Remove and let sit for 5 minutes. These cooking times result in pork that is pink inside, medium-rare to medium. Chile molido is ground Anaheim or New Mexican chile, so...pure, mild chile powder, about the same strength as ancho, pasilla, etc.
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