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Ingredientes
- 5 x ancho chiles
- 2 c. boiling water
- 1 c. fat-free, less-sodium chicken broth
- 2 Tbsp. sugar
- 3 Tbsp. cider vinegar
- 1 tsp dry oregano
- 2 tsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp grnd cumin
- 1/4 tsp black pepper
- 1/8 tsp grnd cloves
- 4 lrg clv garlic, halved
- 2 lb pork tenderloin Cooking spray
Direcciones
- INSTRUCTIONS:Heat a large nonstick skillet over medium-high heat till warm. Add in chiles; cook 2 min, turning frequently. Remove from heat; cold.
- Throw away stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 min or possibly till soft. Drain well.
- Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process till smooth. Cook chile paste in skillet over medium-low heat till very thick (about 8 min), stirring frequently. Cold. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork.
- Cover and marinate in refrigerator 6 hrs or possibly overnight. Prepare grill.
- Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 min on each side or possibly till thermometer registers 160 F (slightly pink), brushing with reserved chile paste frequently.
- YIELD:
- Yield: 8 servings
- Serving size: 3 ounces pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 144 | |
| Calories from Fat 32 | 22% |
| Total Fat 3.52g | 4% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 206mg | 9% |
| Potassium 445mg | 13% |
| Total Carbs 3.83g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.19g | 2% |
| Protein 22.7g | 36% |
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