Adobado Pork Tenderloin Recipe

Name: Adobado Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 160u00b0 (slightly pink), brushing with reserved chile paste frequently.
5
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6
.

1917

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 ancho chiles, 2 cups boiling water, 1 cup fat-free, less-sodium chicken broth, 2 tablespoons sugar, and more.

Yes, Adobado Pork Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Adobado Pork Tenderloin

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