Name: Roasted Pork Tenders with Orange Chile Sauce
Ingredients: 3 c Water; 4 Ancho chiles; seeded and rinsed; 2 tb Olive oil; 1 tb Chopped garlic; 2 tb Chopped shallots; 3/4 c Chicken stock; 1/2 c Red wine; 1/4 c Orange juice concentrate; thawed; 1 tb Red wine vinegar; 2 tb Tomato paste; 1 tb Molasses; Salt; to taste; Freshly-ground black pepper; to taste; 2 Pork tenders - (12 to 16 ozs ea); trimmed of the; ; silver skin; 2 c Mexican rice-accompaniment; 1 tb Chopped orange zest-garnish; 1 tb Chopped parsley-garnish

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Essnce10	4	servings

INGREDIENTS

3	c	Water
4		Ancho chiles; seeded and rinsed
2	tb	Olive oil
1	tb	Chopped garlic
2	tb	Chopped shallots
3/4	c	Chicken stock
1/2	c	Red wine
1/4	c	Orange juice concentrate; thawed
1	tb	Red wine vinegar
2	tb	Tomato paste
1	tb	Molasses
		Salt; to taste
		Freshly-ground black pepper; to taste
2		Pork tenders – (12 to 16 ozs ea); trimmed of the
		; silver skin
2	c	Mexican rice-accompaniment
1	tb	Chopped orange zest-garnish
1	tb	Chopped parsley-garnish

INSTRUCTIONS

In a sauce pan, bring 3 cups of water to a boil, add anchos and simmer for
3 minutes. Remove from heat and let soak for 15 minutes. Drain and reserve
the peppers and 2 tablespoons of the liquid. In a medium skillet, heat 1
tablespoon of the oil over medium heat. Add garlic and shallots and cook
until soft, about 1 minute. Add 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 minutes. Remove from the heat and
place in a blender. Add the reserved 2 tablespoons of the pepper liquid and
the reserved peppers to the mixture. 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 the
pork and sear on all sides for about 4 to 6 minutes or until 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 minutes. Meanwhile
garnish 4 plates with the Mexican rice-accompaniment, chopped parsley, and
chopped orange zest. Remove the pork from the oven, slice and arrange on
top of the rice. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2221 broadcast 10-07-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
11-19-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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