~ Four Servings ~

~ The ancho-potato hash is also delicious with pork chops and with beef tenderloin! ~

1-1/2 pound lean pork tenderloin

Ancho Aioli (recipe follows)

1 large russet potato, peeled and julienne-cut on a mandoline

2-3 cups julienned veggies (red and yellow bell peppers, poblanos, yellow and red onions, spinach, green beans)

Salt and freshly ground pepper to taste

• Grill pork on rack over open grill, 3 inches above heat source.

• Deep fry potatoes at 325⁰ until golden and crispy. Drain, season to taste with salt and pepper, cool, and set aside.

• In a sauté pan, sauté veggies in extra-virgin olive oil until tender. Toss in spinach, potatoes, and 2 T ancho aioli. Season to taste with salt and pepper.

• Serve on a hot plate.

2 egg yolks

1 clove garlic

2 teaspoon ancho puree

1 teaspoon red wine vinegar

1 teaspoon lemon juice

2 teaspoons Dijon mustard

2-1/2 cups olive oil

• Place all ingredients in a food processor. Pulse until smooth and turn on full speed. Slowly add oil until all emulsified. Season to taste with salt and black pepper.

©Tarbell's 1998

Reservations     About Us     About Mark     Home     Gift Cards     Menus & Wine     FAQs   Recipes     Accolades     Join Our Team

© 2002 Tarbell's