Chipotle Pork Tenderloin with Plantain and Orange Salsa

Name: Chipotle Pork Tenderloin with Plantain and Orange Salsa
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 45
Cuisine: Mexican
Ingredients: 59 milliliters firmly packed brown sugar; 59 milliliters chipotle peppers in adobo sauce, pureed; 2 Tbsps chopped cilantro; 118 milliliters KRAFT Italian Dressing; 2 mediums navel oranges, peeled, chopped; 3 Tbsps oil; 2 mediums ripe plantains, chopped; 567 grams pork tenderloins each); 59 milliliters chopped red onion; 118 milliliters chopped green or red pepper

The recipe Chipotle Pork Tenderloin with Plantain and Orange Salsa could satisfy your Mexican craving in approximately 2 hours and 45 minutes. One portion of this dish contains approximately 3g of protein, 2g of fat, and a total of 48 calories. This gluten free and dairy free recipe serves 45. Head to the store and pick up firmly brown sugar, medium-ripe plantains, cilantro, and a few other things to make it today.

Instructions

Mix dressing, pepper puree and brown sugar.

Ingredients you will need

Brown Sugar

Pepper

Remove 1/4 cup of the dressing mixture; cover and refrigerate for later use.

Pour remaining dressing mixture over meat in shallow dish; cover. Refrigerate several hours or overnight to marinate.

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Meat

Preheat oven to 425F.

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Oven

Remove meat from marinade; discard marinade.

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Marinade

Meat

Place meat in shallow baking dish.

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Meat

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Baking Pan

Bake 25 min. or until instant read thermometer registers 160F when tested in center of meat, brushing with the reserved 1/4 cup dressing mixture after 15 min.

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Meat

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Kitchen Thermometer

Oven

Cut into 1/2-inch thick slices before serving.

Cook plantains in oil in large skillet on medium heat 3 to 4 min. or until golden brown, stirring occasionally.

Ingredients you will need

Plantain

Cooking Oil

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Frying Pan

Mix oranges, red peppers, onion and cilantro in large bowl.

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Red Pepper

Cilantro

Orange

Onion

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Bowl

Add plantains; toss lightly.

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Plantain

Serve with the meat.

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Meat

Equipment

Ingredients

Servings:

59milliliters

firmly packed brown sugar 59milliliters

chipotle peppers in adobo sauce, pureed 2Tbsps

chopped cilantro 118milliliters

KRAFT Italian Dressing 2mediums

navel oranges, peeled, chopped 3Tbsps

oil 2mediums

ripe plantains, chopped 567grams

pork tenderloins each)59milliliters

chopped red onion 118milliliters

chopped green or red pepper

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. The Flechas De Los Andes Gran Malbec (OU Kosher) with a 4.7 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.