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    Adobo Pork Tenderloin


    Source of Recipe


    Cooking Light-5/99


    List of Ingredients


    • 5 ancho chilies
    • 2 cups boiling water
    • 1 cup fat-free. less-sodium chicken broth
    • 2 tablespoons sugar
    • 3 tablespoons cider vinegar
    • 1 teaspoon dried oregano
    • 2 teaspoons olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon ground cloves
    • 4 large cloves garlic, halved
    • 2 pounds pork tenderloin
    • cooking spray


    Instructions


    1. Heat a large nonstick skillet over medium-high heat until hot. Add chilies; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chilies and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chilies, broth, and the next 9 ingredients in a blender; process until smooth. Cook chili paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool.

    2. Trim fat from meat. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13x9" baking dish; spread chili paste over all sides of pork. Cover and marinate in refrigeraor 6 hours or overnight.

    3. Prepare grill.
    4. Remove pork from dish, reserving chili paste. Insert a meat thermometer in the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer reaches 160 degrees (slightly pink), brushing with reserved chili paste frequently.

    5. Servings: 8
    6. 182 cal, 5.7g fat, 25.5g pro, 6.6g carb, 79mg chol, 278mg sod.
 

 

 

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