Chipolte Pork Tender w/Apple Tomatillo S
Source of Recipe
from just recipes
List of Ingredients
Chipolte Pork Tenderloin w/Apple Tomatillo Sauce
MRINADE
2 canned chipoltes
1 Bunch cilantro
1/4 Cup brown sugar
1/4 Cup honey
PORK
2 pork tenderloins - (abt 3 lbs)
1-1/2 Tablespoons olive oil
1 Large onion, thinly sliced
1/2 Cup chicken broth
1/2 Cup rum
1/4 Cup cider vinegar
2 Tablespoons half-and-half
APPLE TOMATILLO SAUCE
15 tomatillos, paper skins removed
1 Medium onion, large diced
3 garlic cloves
1 Large apple, cored, sliced
1 Tablespoon oil
2 Teaspoons sugar
1 Tablespoon calvados, (optional)Recipe
Marinade: Combine all of the marinade ingredients in the bowl of the food
processor or blender. (May be made 24 hours ahead and refrigerated until
needed.) Pork: Two hours before cooking, spread marinade over both
tenderloins, cover, and refrigerate. Preheat oven broiler. Saute the onions
in olive oil until they are tender. Transfer pork to a shallow roasting pan
and add the broth, rum, and vinegar. Place in oven on second rack and broil
ten minutes, turning once. Turn the oven to 375 degrees and cook an
additional 20 minutes, until center is barely pink. Remove the tenderloins
from the pan and cover loosely with foil. Meanwhile, return the onions to
medium-high burner and add half-and-half, stirring to combine. Slice the
tenderloins and top with onions. Serve with warm Apple Tomatillo Sauce.
Apple Tomatillo Sauce: Preheat oven to 425 degrees. In a small roasting pan
or cast-iron skillet, toss the tomatoes, onion, garlic, and apple, first
with the olive oil to coat, then with the sugar. Place in the preheated oven
for 20 to 30 minutes until the tomatillos break their skins, but are still
green, and onions are translucent. Remove and add calvados to hot pan, if
desired, tossing with the vegetables. Puree with a food processor or a
blender. This can be made the day before and reheated.
This recipe yields 6 servings.
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