Local (Richardson Farms via Greenling), pastured pork tenderloin fillets are rubbed with a mixture of toasted cumin & coriander, cinnamon, black pepper, garlic and salt, then pan-seared in mesquite-smoked bacon fat. Served with a BBQ sauce made with red wine vinegar-deglazed pan drippings, crushed dark cherries, stock, tomato paste, chili molido, bay and onions.. … Continue reading Pan-seared Pork Tenderloin with Chili-Cherry BBQ Sauce