INGREDIENTS

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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