Pork Tenderloin in Shallot Chipotle Sauce with Jalapeno Polenta

A constant theme in my cuisine is the reoccurrence of chiles and I believe that I cook this way because that is how I grew up - spitting fire with chiles at nearly every meal. This dish is my modernist take on Southwestern cuisine. A chipotle pepper is a smoked Jalapeno, which when combined with it's unsmoked base (in the polenta), makes an exquisite contrast.

You need:

For the Pork Tenerloin:

-Pork Loin

-Salt/Pepper

- 1tsp. Ground Chipotle Pepper

-1/2 tsp. Coriander

-1 Minced Shallot

-1/4 Cup Dry Red Wine (Syrah/Cabernet Sauvignon)

-1/2 tsp. Sugar

-Butter

Start by making a rub with the dry ingredients and roll the pork in the mixture. Sear the pork in foaming butter until done to your liking, I prefer 140 degrees. Make sure to blacken the pork skin on all sides, being sure to roll it on all sides. Remove the pork and let it rest in a warm spot covered by foil. Using the same pan cook the shallots in the juices adding more butter if needed. Once translucent, add the red wine and flambé. Add the sugar and reduce until thick enough to coat the pork.

For the Jalapeno Polenta:

-Polenta

-Boiling water

-Butter

-1/4 cup Shaved Parmesan

-1/2 tsp. Dried Jalapenos

-1/4 cup milk

Follow the instructions for the basic cooking quantities and time for polenta, but before adding the corn-meal add your jalapenos and butter and cook for 30 seconds. Once thick enough add the cheese and thin with milk as needed.

For this dish I used blanched Swiss chard as my the accompanying greens, but you can use spinach or green beans.