Adobado Pork Tenderloin

Adobado Pork Tenderloin Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
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.

Yield:

8 servings (serving size: 3 ounces pork)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Prepare grill.

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.

Note:

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.

Chef Terry Conlan,

May 1999
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