Roasted pork tenders with orange chile sauce

4 servings

Ingredients

Quantity Ingredient
3.00 cup water
4.00 ancho chiles; seeded and rinsed
2.00 tablespoon olive oil
1.00 tablespoon chopped garlic
2.00 tablespoon chopped shallots
¾ cup chicken stock
½ cup red wine
¼ cup orange juice concentrate; thawed
1.00 tablespoon red wine vinegar
2.00 tablespoon tomato paste
1.00 tablespoon molasses
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 pork tenders - (12 to 16 ozs ea); trimmed of the
1 ; silver skin
2.00 cup mexican rice-accompaniment
1.00 tablespoon chopped orange zest-garnish
1.00 tablespoon chopped parsley-garnish

Directions

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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-19-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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