Adobado Pork Tenderloin

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

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 28%
  • Fat: 5.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 25.5g
  • Carbohydrate: 6.6g
  • Fiber: 1.1g
  • Cholesterol: 79mg
  • Iron: 1.8mg
  • Sodium: 278mg
  • Calcium: 20mg

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

  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.
  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.
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.

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