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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