Menu Concepts

May 14, 2013

Smoked Ancho Pork Tenderloin

from Chef M. Brett Curtis

To easily add Southwestern flair to your menu, use MINOR’S Ancho Flavor Concentrate as a rub for pork tenderloin. The smoky blend of ancho peppers and sauteed onions are a perfect compliment to pork tenderloin and will add just the right amount of heat.

Cook the way you like it and serve with sweet potato spoon bread and a blackberry balsamic glaze to create a truly unique dish.

What exciting things are you doing with pork?

minorschefs@flavormeansbusiness.com

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If you have any questions or ideas you would like to discuss with one of our chefs, you have access to them at the following number.

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