Tre Wilcox is a rising star in the food world. Twice nominated for James Beard Foundation awards, Chef Tre has parlayed his kitchen success into appearances on Bravo Television’s Top Chef season three and Top Chef All-Stars. He was also named Best Chef by the Dallas Morning News.
As an award-winning chef and television personality, Chef Tre began to expand on his other gift – sharing his passion for food through teaching.
“When I’m giving a cooking demonstration, I want viewers to walk away with a ‘can do’ feeling in the kitchen,” Chef Tre said. “One of the biggest things I enjoy, and what I do myself, is teach my name as an acronym for good cooking, Techniques, Recipes and Execution.”
In celebration of Black History Month and American Heart Month, Chef Tre has teamed up with the National Pork Board to share a variety of reimagined soul food-inspired recipes with a healthy twist.
“Incorporating lean cuts into everyday soul food dishes is an excellent way to reduce fat, which cannot only help keep our waistline in check, but can also keep our heart healthy,” Chef Tre said. This is especially critical for African Americans, who unfortunately overindex in heart disease, hypertension and obesity.”
Chef Tre created several flavorful recipes for the partnership, but our favorite is the Jerk Seasoned Pork Tenderloin.
SOULFUL AND HEART HEALTHY JERK SEASONED PORK TENDERLOIN
Keep your heart health in check with this delicious, lean and easy-to-make pork tenderloin. This recipe is 152 calories and has 7 grams of fat. Serves 6.
- 1-1/2 lb Pork Tenderloin
- 1 Tbsp Pumpkin Pie Spice
- 1 Tbsp Brown Sugar
- 1-1/2 Tsp Thyme
- 1/4 Tsp Salt
- 2 Tbsp Vegetable Oil
- 2 Tsp Onion, finely chopped
- 2 Tsp Garlic, minced
Stir together pumpkin pie spice, brown sugar, and thyme in small bowl. Blend in remaining ingredients, mixing to form a paste. Place pork tenderloin in resealable plastic bag; pour paste mixture over tenderloin. Press excess air out of bag and seal. Gently roll tenderloin in bag, coating tenderloin with paste mixture. Marinate pork in refrigerator, turning bag over once, 8 to 10 hours or overnight.
Preheat oven to 450 degrees F. Remove pork tenderloin from marinade; discard marinade.
Place pork tenderloin on baking pan and roast uncovered in preheated oven 10 minutes. REDUCE heat to 350 degrees F. Roast 20 to 30 minutes or until internal temperature on a meat thermometer reads 145 degrees F. Remove from oven; let rest 10 minutes before slicing.
Serve with steamed cabbage, roasted sweet potatoes or sautéed plantains.