From the menu of ... Tierra

A: Tierra chefs and owners Ticha and Dan Krinsky quickly shared the recipe. There are several components, so preparation is time-consuming, but well worthwhile. The dish features three different chiles that each provide their own flavorful heat. You can find dried guajillo peppers at Hispanic grocery stores, while veal demi glace is available at specialty food markets like Cook’s Warehouse. Any extra fruit relish would be delicious alongside almost any grilled meat or even a sandwich.

Tierra’s Pork Medallions With Fruit Relish and Chipotle Mashed Potatoes

Hands on: 1 hour, 30 minutes

Total time: 1 hour, 30 minutes, plus marinating and resting time

Serves: 6

For the pork tenderloins:

5 guajillo or New Mexico chiles

4 cups hot water

1 cup apple cider vinegar

1/2 onion, quartered

3 (18-ounce) pork tenderloins, trimmed, cut into 2-inch-thick medallions

For the fruit relish:

1 large red onion, cut into 1/2-inch dice

1 teaspoon vegetable oil

1 cup dried mango, julienned

1 cup dried papaya, cut in 1/4-inch chunks

1 cup fresh pineapple cut into small chunks

1/4 cup fresh squeezed lime juice

1/4 cup red wine vinegar

1 chile de arbol or Thai chile, thinly sliced

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

15 grinds black pepper

For the mashed potatoes:

2 pounds Yukon gold potatoes, peeled and quartered

1/2 cup milk

2 garlic cloves

2 chipotle chiles

1/2 cup heavy cream

4 tablespoons unsalted butter

Kosher salt to taste

For the sauce:

1 cup apple cider vinegar

1/4 cup granulated sugar

1 cup veal demi glace

Kosher salt to taste

In a medium bowl, soak guajillo chiles in hot water for two hours. Make marinade by adding vinegar and onion to the water and soaked chiles and blend using an immersion or traditional blender.

In a large non-reactive bowl, add pork pieces and cover with marinade. Cover and refrigerate for 24 hours. When ready to cook, remove pork from marinade, rinse and pat dry. Set aside. Discard marinade.

While pork is marinating, prepare fruit relish. In a large skillet, sauté the onion in oil until it just starts to soften. Add dried mango, dried papaya, pineapple, lime juice, red wine vinegar, chile de arbol, sugar, salt and pepper. Cook over medium heat for 8 minutes. Allow to cool and refrigerate overnight.

When ready to serve, preheat grill.

To prepare mashed potatoes: In a large saucepan, cook potatoes in water to cover until potatoes are fork tender, about 15 minutes. Drain thoroughly and return to saucepan. In a blender, puree milk, garlic and chipotle chiles. Stir milk mixture into potatoes, then add cream and butter and combine. Add more cream if needed to make potatoes the proper consistency. Taste for seasoning.

Make sauce while potatoes are cooking. In a medium saucepan, combine apple cider vinegar and sugar and bring to a boil. Continue to boil until reduced by half, about 10 minutes. Add demi glace and return to a boil, then simmer 5 minutes and season with salt to taste. Keep warm.

Grill pork medallions to your taste. On the plate, make a bed of mashed potatoes, then arrange pork tenderloins next to potatoes. Top with sauce, and add the fruit relish.

Per serving, entire recipe (excluding Fruit Relish): 644 calories (percent of calories from fat, 35), 59 grams protein, 44 grams carbohydrates, 3 grams fiber, 24 grams fat (13 grams saturated), 216 milligrams cholesterol, 399 milligrams sodium.

Per 2-tablespoon serving of Fruit Relish: 33 calories (percent of calories from fat, 8), trace protein, 8 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 27 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.