Pan Roasted Pork Tenderloin With Tamarind-Pineapple Barbeque Sauce And Buttermilk And Cascabel Chile Onion Rings Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2816
FAT
778%
CHOL
16%
SOD
71%

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Ingredients for 4 servings

3 cups buttermilk

2 tablespoons olive oil

Salt and freshly ground pepper

1 tablespoon pasilla chile powder

2 cups seasoned flour (salt and pepper)

8 cups chicken stock

1 cup chopped pineapple

Cayenne

1 teaspoon ancho chile powder

4 cups peanut oil

salt and coarsly ground black pepper

1 tablespoon ancho chile powder

3 tablespoons brown sugar

2 tablespoons tamarind paste

1 Spanish onion, coarsely chopped

3 large Spanish onions, peeled cut into 3/4-inch rings

4 cloves garlic, coarsely chopped

Salt

1 cup all-purpose flour

1 (2 pound) pork tenderloin

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