Cavena Nuda Recipes

Cavena Nuda Crusted Pork Tenderloin

• 2 c. Cavena Nuda
• 1 t. garlic
• pinch of salt
• pinch of pepper
• 2 T. canola oil
• 2 T. dijon mustard, grainy
• 1 pc. pork tenderloin, approximately 10 - 12 oz.

Heat 1 T. oil in saucepan over medium high heat. Add garlic and begin to saute. Add Cavena Nuda. Cook like popcorn until all grains have 'popped'. Season with salt and pepper. Let cool and dry out overnight. Using a coffee grinder, grind cavena nuda into a powder.

Place this ground mixture into a wide bottom baking pan. You will need the room to coat or 'crust' the tenderloin. Season pork with salt and pepper, then coat with dijon mustard. Place pork tenderloin into the pan with ground mixture. Coat liberally. In a skillet heat second 1 T. of oil over medium high heat. Preheat and oven to 375 degrees farenheit. Sear tenderloin on all sides in hot skillet. Take out and transfer to a baking sheet unless your skillet is oven safe. Cook 8 minutes at 375. Take out and rest for 1 minute before slicing. This will give a nice medium pork tenderloin.

Serve with vegetables and Cavena Nuda or another starch. Wine recommendation would be your favorite Pinot Noir or a zippy white.