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Roasted Pork Tenderloin


This recipe was made by Chef Jan Osipowicz at the Epazote Kitchen at the El Conquistador Resort here in Tucson, AZ.


Plate Specification:

  • 6 oz Pork tenderloin
  • 1.5 oz julienne apples
  • 1.5 oz julienne jicama
  • 2 oz Sundried cherry BBQ
  • 1 oz toasted pepitas (pumpkin seeds)
  • 1 oz Fried shoe string sweet potato
  • Plate according to photo or your own creative ability


Apple and Jicama

  • 2 green apple – we prefer Granny Smith
  • 2 red apple – Washington Reds
  • 1/2 lb jicama
  • S & P to taste


Julienne apples and jicama on mandolin, store apples in mixture of 4 parts water to 1 par lemon juice. At time of service, gently toss apples with jicama in agave vinaigrette.


Shoe String Sweet Potatoes

  • 1.5 lb Peeled sweet potato
  • 4 oz corn starch
  • Celery Salt to taste


Peel potatoes and cut on the turning mandolin. Pat potatoes dry with a paper towel then coat with corn starch, salt and pepper mixture. Fry at 350 degrees for about 1 minute or till golden and crisp. Hold in a pan lined with paper towel. Season with celery salt.


Pork Tenderloin

  • 2 pounds of pork tenderloin
  • 1.5 lime, juiced
  • 2 oz canola oil
  • 1 oz roasted garlic
  • 1 oz achiote paste
  • Water as needed
  • S & P (Fresh ground black pepper)


Trim pork tenderloin of silver skin and excess fat if needed. Portion into 6-7 oz pieces and reserve. Blend garlic, lime juice, achiote paste in blender while slowly adding oil. Adjust the thickness with water. Toss pork in marinade, wrap and label.


Sundried Cherry BBQ Sauce (2quarts)

  • 1 Yellow onion diced
  • 10 Roasted garlic cloves
  • 2 oz Roasted garlic oil
  • 2 tsp Paprika
  • 2 oz ladle cumin
  • 10 Each ancho pods seeded and stemmed
  • 1 tsp coriander
  • 1 tsp ground ginger
  • 24 oz Apple cider vinegar
  • 16oz dried cherries
  • 24 oz Tomato sauce
  • 8 oz Molasses
  • 6 oz of Cheri’s Prickly Pear Syrup
  • 1 tsp Worcestershire sauce
  • S & P to taste


In sauce pan sweat onion and roasted garlic over med-low heat. Add paprika, cumin, ancho, coriander and ginger and cook 2 minutes over med-low heat. Deglaze with Vinegar and add cherries then reduce by half. After reduced add tomato sauce, molasses, prickly pear syrup and Worcestershire sauce and simmer 10 minutes. Cool then blend till smooth in high-speed blender.

Secret Ingredient

Prickly Pear Cactus Syrup

The naturally beautiful magenta colored syrup, made from prickly pear cactus juice, is customarily used over pancakes and desserts, but is also ... Click for product details.


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