Recipes

  • Chili-Lime Pork Tenderloin

    Chili-Lime Pork Tenderloin

    INGREDIENTS

    1 lb. pork tenderloin
    ¼ tsp. salt
    ¼ tsp. black pepper
    1 tsp. 7 Chili Blend Pepper Seasoning
    1 Tbsp. fresh lime juice
    1 tsp. soy sauce
    ½ tsp. sugar
    2 Tbsp. canola oil

    INSTRUCTIONS

    1.Preheat oven to 400°F.

    2.Pat pork dry and season with salt and pepper.

    3.In a small bowl, mix Chili Pepper Seasoning, lime juice, soy sauce and sugar. Rub mixture on pork.

    4.Heat oil in an ovenproof skillet until hot.

    5.Add pork. Sear on all sides, turning with tongs, about 2 minutes per side.

    6.Place skillet in oven.

    7.Roast until internal temperature is 150°F, 20-25 minutes.

    8.While roasting, baste pork with any juices that have accumulated.

    9.To help keep the meat moist, add 2 Tbsp. water to the bottom of the pan periodically if the pan looks like it might dry out.

    10.Remove tenderloin to a cutting board, tent with foil, and let stand 5 minutes.

    11.Slice on a diagonal.

  • Chili-rubbed Tilapia with Mango Salsa

    INGREDIENTS

    Salsa
    1 15-oz. can black beans, drained and rinsed
    3 Roma tomatoes, diced
    1 ripe medium mango, seed removed, peeled and diced
    ½ cup red onion, diced
    1 medium avocado, halved, pitted, diced
    3 Tbsp. fresh lime juice
    2 Tbsp. canola oil
    ½ cup fresh cilantro, chopped
    Black pepper to taste

    Tilapia
    ¼ tsp. black pepper
    2 tsp. Harissa Paste
    1 tsp. dried oregano
    ½ tsp. sea salt
    4 tilapia fillets
    2 Tbsp. canola oil

    INSTRUCTIONS

    1.To make salsa, combine beans, tomatoes, mango, onion, avocado, lime juice, 2 Tbsp. oil, cilantro, and black pepper in a medium bowl. Toss gently. Let sit at room temperature while cooking tilapia.

    2.To start the tilapia, mix ¼ tsp. black pepper with Harissa Paste, oregano, and ½ tsp. sea salt in a medium bowl. Rub seasoning onto both sides of fillets.

    3.In a large nonstick skillet, heat 2 Tbsp. oil over medium-high heat until hot.

    4.Cook fillets until cooked through, about 2 minutes on each side. Flesh will be opaque and lightly browned.

    5.Transfer fillets to a platter and spoon half the salsa over the top.

    6.Serve with remaining salsa on the side.

  • Chicken with Harissa Paste and Tomatoes

    INGREDIENTS

    4 skinless chicken breasts
    2 tsp. Harissa Paste
    1 tsp. olive oil
    1 tsp. dried oregano
    8 oz. cherry tomatoes
    Handful of olives (we prefer kalamata)

    INSTRUCTIONS

    1.Preheat oven to 375°F.

    2.Put chicken into a medium roasting tray.

    3.Rub with Harissa Paste, oil, and oregano.

    4.Cover with foil and roast 10 minutes.

    5.Remove foil.

    6.Add cherry tomatoes and olives, and roast 10 minutes.

    7.Serve with boiled new potatoes.

  • Tenderloin with Harissa Paste

    INGREDIENTS

    4 tsp. olive oil
    2 cloves garlic, crushed
    1 cup onion, chopped
    ½ cup red wine
    1½ cups chicken or vegetable broth
    2 tsp. Harissa Paste
    ¼ cup tomato paste
    ½ tsp. salt
    ¼ tsp. black pepper
    4 4-oz. beef tenderloin fillets

    INSTRUCTIONS

    1.Heat olive oil in a medium non-stick skillet over medium heat.

    2.Add garlic and cook slowly until it becomes translucent. Stir frequently and do not allow the garlic to brown.

    3.Add onion and cook until it become translucent, about 10 minutes.

    4.Add wine, chicken or vegetable stock, Harissa Paste, tomato paste, salt, and pepper. Cook, stirring frequently, until reduced to about 1 cup.

    5.Keep sauce warm on a burner over low heat.

    6.Preheat oven to 400°F.

    7.Heat large non-stick skillet in the oven for 15 minutes.

    8.Remove pan and spray lightly with olive oil.

    9.Add beef and return the pan to the oven.

    10.Let beef sear on each side for about 4-5 minutes for rare.

    11.When meat is done to your liking, remove it from the oven and allow it to rest on a carving board for 2-3 minutes before slicing.

    12. Slice very thin.