MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Tenderloin Adobo With Cilantro, Raisin, And Almond R
Categories: Pork, Fruits, Herbs, Chilies, Nuts
Yield: 6 servings

2 1/2 oz Guajillo chilies; stemmed,
- seeded, coarse chopped
3 c Chicken broth
2 md Onions, halved
4 cl Garlic; peeled
1 ts Honey
1/2 ts Salt
1/2 ts Ground cumin
1/4 ts Ground cinnamon
1/4 c Chicken broth
1 1/2 lb Pork tenderloin; in 2"
- pieces
1 tb Olive oil
3 c Hot steamed white rice
1/2 c Raisins
1/2 c Slivered almonds; toasted
1/2 c Snipped fresh cilantro
1 tb Butter
1/2 c Queso fresco; crumbled
1/2 c Fine chopped red onion

For chile sauce, in a medium saucepan combine chile
peppers, chicken broth, onions, and garlic. Bring to
boiling; reduce heat. Simmer, uncovered, for 45 minutes.
Remove from heat; let cool for 5 minutes. Place in a
blender or food processor. Cover and blend or process
until smooth. Strain blended mixture through a fine-mesh
sieve; discard solids. Stir in honey, salt, cumin, and
cinnamon. Slowly stir in chicken broth until desired
consistency (sauce will reduce during simmering).

Meanwhile, season pork with some salt and pepper. Heat oil
in a nonstick skillet over medium heat; sear pork on all
sides just until browned. Stir in the chile sauce. Reduce
heat and simmer about 15 minutes or until pork is cooked
through, basting often.

Stir together rice, raisins, almonds, cilantro, and
butter. Serve pork and sauce over rice. Garnish with queso
fresco and minced onion.

Makes: 6 servings

Better Homes & Gardens | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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... It takes seven years for a deer to grow up into a moose.

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