Adobado Pork Tenderloin

Name: Adobado Pork Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 5 ancho chiles; 0 teaspoons black pepper; 3 Tbsps cider vinegar; 237 milliliters fat-free, less-sodium chicken broth; 4 larges garlic cloves, halved; 0 teaspoons ground cloves; 1 teaspoons ground cumin; 2 teaspoons olive oil; 1 teaspoon dried oregano; 907 grams pork tenderloin; 1 teaspoons salt; 2 Tbsps sugar; 473 milliliters boiling water

Adobado Pork Tenderloin might be just the main course you are searching for. One portion of this dish contains roughly 26g of protein, 6g of fat, and a total of 233 calories. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have ancho chiles, olive oil, sugar, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat a large nonstick skillet over medium-high heat until hot.

Equipment you will use

Frying Pan

Add chiles; cook 2 minutes, turning frequently.

Ingredients you will need

Chili Pepper

Remove from heat; cool. Discard stems and seeds.

Ingredients you will need

Seeds

Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft.

Ingredients you will need

Chili Pepper

Water

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Bowl

Drain well.

Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool.

Ingredients you will need

Chili Paste

Chili Pepper

Garlic

Broth

Equipment you will use

Blender

Frying Pan

Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat.

Ingredients you will need

Pork

Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight.

Ingredients you will need

Chili Paste

Spread

Pork

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Baking Pan

Prepare grill.

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Grill

Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork.

Ingredients you will need

Chili Paste

Meat

Pork

Equipment you will use

Kitchen Thermometer

Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160 (slightly pink), brushing with reserved chile paste frequently.

Ingredients you will need

Cooking Spray

Chili Paste

Pork

Equipment you will use

Kitchen Thermometer

Grill

Equipment

Ingredients

Servings:

ancho chiles 0teaspoons

black pepper 3Tbsps

cider vinegar 237milliliters

fat-free, less-sodium chicken broth 4larges

garlic cloves, halved 0teaspoons

ground cloves 1teaspoons

ground cumin 2teaspoons

olive oil 1teaspoon

dried oregano 907grams

pork tenderloin 1teaspoons

salt 2Tbsps

sugar 473milliliters

boiling water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is La Celian Elite Malbec. It has 4.8 out of 5 stars and a bottle costs about 20 dollars.