Ingredients

  • 8 cups chicken stock
  • 2 tablespoons olive oil
  • 1 Spanish onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 1 tablespoon ancho chile powder
  • 1 tablespoon pasilla chile powder
  • 2 tablespoons tamarind paste
  • 3 tablespoons brown sugar
  • 1 cup chopped pineapple
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 (2 pound) pork tenderloin
  • 1 teaspoon ancho chile powder
  • salt and coarsly ground black pepper
  • 1 cup all-purpose flour
  • 3 cups buttermilk
  • Cayenne
  • Salt
  • 3 large Spanish onions, peeled cut into 3/4-inch rings
  • 4 cups peanut oil
  • 2 cups seasoned flour (salt and pepper)

Method

  • Place chicken stock in a medium saucepan over high heat and reduce to 4 cups.
  • Heat olive oil in a medium saucepan over medium heat.
  • Add the onions and garlic and cook until soft.
  • Add the chile powders and cook for 2 minutes.
  • Add the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar.
  • Add the pineapple and cook over medium-low heat until the pineapple is very soft, 30 to 40 minutes.
  • Place the mixture, in batches, in a blender and strain into a clean saucepan.
  • Cook for 15 to 20 minutes until reduced slightly.
  • Season with salt and pepper to taste.
  • Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat.
  • Season the pork with the ancho powder, salt and coarsely ground black pepper.
  • Sear well on all sides until golden brown.
  • Place pan in the oven and continue cooking for 8 to 10 minutes until the pork is just cooked through.
  • Remove and let rest 10 minutes before slicing on bias.
  • Spoon sauce onto platter, top with pork slices, drizzle with sauce.
  • In a mixing bowl, combine the flour, buttermilk, cayenne and salt to taste to make a batter.
  • Soak the onion rings in the batter for 2 hours or longer in the refrigerator.
  • When ready to fry, heat the oil to 375 degrees F, or until a drop of batter sizzles.
  • Dredge the onion rings in seasoned flour and fry, turning, in batches, until tender and golden brown, 3 to 4 minutes.
  • Drain on paper towels and season with salt.
  • Serve immediately.