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Categories:
water chiles olive oil garlic shallots chicken stock red wine orange juice concentrate red wine vinegar tomato paste molasses salt pork tenders rice-accompaniment orange zest parsley
Viewed: 18 - Published at: 8 years agoIngredients
- 3 cups water
- 4 Ancho chiles, seeded and rinsed
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 2 tablespoons chopped shallots
- 3/4 cup chicken stock
- 1/2 cup red wine
- 1/4 cup orange juice concentrate, thawed
- 1 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 1 tablespoon molasses
- Salt and pepper
- Two pork tenders (12 to 16 ounces each), trimmed of the silver skin
- 2 cups Mexican rice-accompaniment
- 1 tablespoon chopped orange zest-garnish
- 1 tablespoon chopped parsley-garnish
Method
- In a saucepan, 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, chopped parsley, and chopped orange zest.
- Remove the pork from the oven, slice and arrange on top of the rice.
