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Adobado Pork Tenderloin

Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
Yield 8 servings (serving size: 3 ounces pork)
The Spanish term adobado refers to a dish that has been marinated and that generally contains chiles. In this dish, anchos (AHN-chohs), dried poblano chiles, are used to give the dish some mild heat. Serve with salsa and corn tortillas.

Ingredients

  • 5 ancho chiles
  • 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 garlic cloves, halved
  • 2 pounds pork tenderloin
  • Cooking spray

Nutrition Information

  • calories 182
  • caloriesfromfat 28 %
  • fat 5.7 g
  • satfat 1.6 g
  • monofat 2.7 g
  • polyfat 0.9 g
  • protein 25.5 g
  • carbohydrate 6.6 g
  • fiber 1.1 g
  • cholesterol 79 mg
  • iron 1.8 mg
  • sodium 278 mg
  • calcium 20 mg

How to Make It

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

    How to Hand Test Grill for Temperature
    How to Hand Test Grill for Temperature
  2. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight.

  3. Prepare grill.

  4. Remove pork from dish, reserving chile paste. Insert a meat thermometer into 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 registers 160° (slightly pink), brushing with reserved chile paste frequently.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.