| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Mexican |
Mexican, Main, Dishes |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork tenderloin; (about 2 whole) |
| 1 |
ts |
Vegetable oil |
| 1/2 |
c |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Mexican-style chili beans |
| 1/4 |
c |
Chili sauce |
| 1/4 |
c |
Raisins |
| 2 |
tb |
Water |
| 1 |
tb |
Peanut butter |
| 1 |
ts |
Unsweetened cocoa powder |
| 1 |
ds |
Each salt; ground cinnamon & ground |
INSTRUCTIONS
Place tenderloin in shallow baking pan. Roast at 350F for 30 minutes or
until juicy and slightly pink in center. Heat oil in medium saucepan. Cook
onion and garic over heat for 5 minutes. Combine onion and garlic with
remaining ingredients in food processor; mix until almost smooth. Heat
mixture in saucepan thoroughly over low temperature, stirring frequently.
Serve over tenderloin slices.
Recipe by: Sizzling Mexican
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 25,
1998
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