Chef Guy Fieri’s Pork En Fuego

Chef Guy Fieri’s Pork En Fuego
August 11 00:00 2010 Print This Article

Known for his big personality, Fieri says pork is his secret for grilling success because it can be served up in so many ways.

Chef Guy Fieri

"Pork is a cut above the rest because it's so versatile," says Fieri. "No matter what your 'pork-sonality' is whether you like it low and slow on the barbeque or prefer to toss a tenderloin on the grates there's something out there for you. I love pork because it pairs with anything spices, seasonings, flavors or side dishes, which is what makes it the secret to good grillin'."

According to Guy, the "fire" in this lean pork tenderloin dish is all in the spices. Think cayenne pepper, paprika and cumin meet fresh peppers and red pepper flakes. Caliente!

Pork En Fuego

Makes 4 servings


  • 1 pound pork tenderloin, cut into 1-inch thick pieces
  • 3 strips bacon, sliced into 1/2 inch pieces
  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion, diced
  • 4 teaspoons minced garlic (about 8 cloves)
  • 1/3 cup Cabo Wabo or favorite reposado tequila
  • 3/4 cup canned reduced sodium chicken broth
  • 3/4 cup Roma tomatoes, seeded and diced
  • 1/4 cup jarred hot cherry peppers, chopped
  • 1/4 cup En Fuego Spice Blend (see recipe, below)
  • 4 ounces Havarti cheese, thinly sliced
  • 4 ciabatta rolls, split
  • 1 1/2 tablespoons fresh basil, julienned
  • 1 tablespoon cilantro, chopped
  • 1/2 cup green onions, thinly sliced

En Fuego Spice Blend

  • 1 tablespoon dried thyme leaves
  • 1 1/2 teaspoons granulated or powdered garlic
  • 1 1/2 teaspoons dried basil leaves
  • 1 1/2 teaspoons dried oregano leaves
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons cracked black pepper
  • 3/4 teaspoon ground red pepper (cayenne)


    1. For spice blend, combine spice blend in shallow dish or pie plate.
    2. In a large skillet over medium-high heat, cook bacon just until crisp. Transfer bacon to a plate with paper towels and discard bacon drippings in skillet.
    3. In same skillet, over medium-high heat, melt 1 tablespoon unsalted butter. Add onion. Cook for 4 to 6 minutes or until onion is tender and begins to brown, stirring occasionally. Add garlic and cook for 30 seconds more.
    4. Remove skillet from heat. Slowly pour in tequila. Return to heat; cook and stir over low heat for about 30 seconds to remove bits from bottom of skillet. Stir in chicken broth, tomatoes and hot cherry peppers. Bring to a boil; reduce heat. Simmer, uncovered, over medium heat for 10 to 15 minutes or until most, but not all of the liquid has evaporated.
    5. Meanwhile, coat pork pieces with spice blend, pressing to adhere. Preheat gas grill to medium-high heat for direct grilling.
    6. Grill pork pieces, uncovered, for 5 to 6 minutes or until the internal temperature reaches 155 degrees F, turning pork over halfway during grilling. Transfer pork to clean cutting board; set aside.
    7. Split rolls and grill, uncovered about 2 minutes or until lightly toasted. Turn off one burner on grill. Remove roll tops from grill. Turn roll bottoms over and move to area over unlit burner. Top the cut sides of the roll with cheese. Close lid and grill for 1 to 2 minutes or until cheese is melted; remove from grill.
    8. Cut pork pieces into strips. When sauce is reduced, add pork strips, crumbled bacon, basil and cilantro. Cover and simmer about 3 minutes. Stir in the remaining 1 tablespoon of unsalted butter.
    9. To serve, spoon pork mixture evenly on roll bottoms; top with green onions. Cover with roll tops to form sandwich.

    Nutrition Information per Serving:
    Calories: 610 calories
    Fat: 23 grams
    Saturated Fat: 12 grams
    Cholesterol: 120 milligrams
    Sodium: 980 milligrams
    Carbohydrates: 48 grams
    Protein: 41 grams

    Source: Recipe courtesy of Guy Fieri, on behalf of the National Pork Board

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