Whole, pastured pork tenderloin from Richardson Farms is rubbed in a mixture of cumin, garlic, oregano, paprika, sea salt and black pepper, then tightly wrapped and chilled overnight before being sliced into thick fillets. Grilled over a wood fire then served on rounds of fried polenta with roasted peppers and a gastrique of prickly pear … Continue reading Spice-Rubbed Fillet of Pork with Roasted Peppers and Prickly Pear/Ancho Gastrique