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Recipe: Chef Matt Phillips’ Achiote Rubbed Pork Tenderloin

It’s not all about the beef at Lux Steakhouse & Bar. For his June is AB pork month feature, Chef Matt Phillips is bringing some heat to Edmonton’s downtown steakhouse with an Achiote Rubbed Pork Tenderloin.

“I love pork. It is a really flavourful animal with a tremendous amount of fat that has a lot of applications,” says Chef Phillips. “Pork is a great summer BBQ food because it grills easy and it gives you the ability to have a light quick meal.”

Head to Lux Restaurant & Bar this month to try Chef Phillips’ light and summery pork dish featuring a pork tenderloin with a Mexican spice blend served on an asparagus butternut squash succotash with shaved fennel and turkish olive oil.

Achiote Rubbed Pork Tenderloin
Recipe Courtesy of Chef Matt Phillips, LUX Steakhouse & Bar

6 oz Alberta pork tenderloin
1 oz Achiote paste
1 oz clarified butter
2 oz butternut squash, ¼” diced
2 oz red onion brunoise
2 oz red pepper 1/4” diced
2 oz fresh corn
2 oz asparagus 1/8” straight cut.
1 Tbsp garlic, pureed
1 Tbsp shallot brunioise
2 limes
1 oz dry white wine
1 oz Turkish olive oil
1 oz fennel, shaved

Rub pork tenderloin (delete Alberta) with Achiote paste. Pan roast in a 350F oven until cooked to your preferred temp (145-155 internal) then let rest and cover with a foil tent. In separate pan, heat clarified butter – when just at smoke point, add butternut squash, saute 1 minute then add red pepper and red onion. Saute 1 more minute then add corn, asparagus, garlic and shallot. Cook entire mixture until just roasted and all vegetables fork tender. Deglaze with white wine, add juice of both limes and season to taste.

Once tenderloin is rested, cut into three pieces, place on top of vegetable mixture, garnish with shaved fennel and a drizzle of good olive oil.