Pork Tenderloin with Chile and Chorizo Hash
The Gaucho Room at the Loews Miami Beach Hotel Miami Beach, FL
This is neither here nor there, but when we called Frank Randazzo to ask him for this recipe, he was still chuckling over an episode of the reality dating show Blind Date that had just been taped at his stylish restaurant. The chef told us that the entire kitchen staff goggled as the TV cameras rolled and the starring couple sized each other up. We wonder, what did they order? Perhaps Randazzo’s deliciously updated hash.
- 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 and freshly ground pepper to taste
- 6 tablespoons ground chiles (or chili powder)
To prepare the chorizo hash, peel the sweet potatoes and cut them into 3/4-inch dice. In a sauté pan, heat 2 tablespoons of the oil, and sauté the sweet potatoes until they are tender and golden brown. Remove from the pan and set aside. In the same pan, cook the chorizo over medium heat until done. Add the red pepper, scallions, and orange zest, and cook until the vegetables are tender. Add the reserved sweet potatoes and keep the mixture warm while you cook the tenderloin.
For the pork tenderloins, light your grill or preheat your broiler. Rub the pork tenderloins with the remaining oil. Season them with salt and pepper and coat them evenly with the chiles. When the grill or broiler is hot, cook the meat to your desired level of doneness, about 5 to 7 minutes for medium. Let the tenderloins rest 10 minutes, then cut on the bias into 1-inch slices. Serve with the hash. Splash with any cooking juices that are left from the pork.