Roasted Pork Tenders With Orange Chile Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Essnce10 | 4 | Servings |
INGREDIENTS
| 3 | c | Water |
| 4 | Ancho chiles, seeded and | |
| rinsed | ||
| 2 | T | Olive oil |
| 1 | T | Chopped garlic |
| 2 | T | Chopped shallots |
| 3/4 | c | Chicken stock |
| 1/2 | c | Red wine |
| 1/4 | c | Orange juice concentrate |
| thawed | ||
| 1 | T | Red wine vinegar |
| 2 | T | Tomato paste |
| 1 | T | 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 | T | Chopped orange zest-garnish |
| 1 | T | 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 - jpmd44a@prodigy.com 11-19-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 1.4mg
Sodium: 213.9mg
Potassium: 376.4mg
Carbohydrates: 16g
Fiber: <1g
Sugar: 11.2g
Protein: 2.3g