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Ingredientes
- 3 c. Water
- 4 x Ancho chiles seeded and rinsed
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Minced garlic
- 2 Tbsp. Minced shallots
- 3/4 c. Chicken stock
- 1/2 c. Red wine
- 1/4 c. Orange juice concentrate thawed
- 1 Tbsp. Red wine vinegar
- 2 Tbsp. Tomato paste
- 1 Tbsp. Molasses
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x Pork tenders - (12 to 16 ozs ea) trimmed of the silver skin
- 2 c. Mexican rice-accompaniment
- 1 Tbsp. Minced orange zest-garnish
- 1 Tbsp. Minced parsley-garnish
Direcciones
- In a sauce pan, bring 3 c. of water to a boil, add in anchos and simmer for 3 min. Remove from heat and let soak for 15 min. Drain and reserve the peppers and 2 Tbsp. of the liquid.
- In a medium skillet, heat 1 Tbsp. of the oil over medium heat. Add in garlic and shallots and cook till soft, about 1 minute. Add in stock, wine, orange juice concentrate, vinegar, tomato paste, molasses, salt, and pepper. Bring to a boil and reduce the heat to low, and simmer for 3 min. Remove from the heat and place in a blender. Add in the reserved 2 Tbsp. of the pepper liquid and the reserved peppers to the mix. Puree and strain, reserve for later use as a baste.
- Now, season the pork tenders with salt and pepper, heat remaining oil in a large non-stick skillet over medium-high heat. Add in the pork and sear on all sides for about 4 to 6 min or possibly till nicely browned. Transfer pork tenders to a baking dish and baste the tenders with the puree. Place in the oven and cook for 10 to 15 min.
- Meanwhile garnish 4 plates with the Mexican rice-accompaniment, minced parsley, and minced orange zest. Remove the pork from the oven, slice and arrange on top of the rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 79 | 37% |
| Total Fat 8.94g | 11% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 35mg | 12% |
| Sodium 173mg | 7% |
| Potassium 578mg | 17% |
| Total Carbs 14.37g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 10.61g | 7% |
| Protein 12.84g | 21% |
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