Pork Tenderloin and Chorizo Fried Fondue with Chipo

Name: Pork Tenderloin and Chorizo Fried Fondue with Chipotle Mayonnaise, Guacamole and Ancho Bbq Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Chipotle Mayonnaise, recipe follows; 1 recipe Guacamole, recipe follows; 1 recipe Ancho BBQ Sauce, recipe follows; Vegetable shortening, for deep frying; 1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes; 1 pound chorizo sausage, cut crosswise into 1/3-inch thick slices; 1 cup mayonnaise, preferably homemade; 2 cloves garlic, minced or pressed; 1 chipotle pepper in adobo sauce; 1 teaspoon lemon or lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon Mexican oregano; 2 Florida avocados, peeled and mashed; 1 lime, juiced; 2 tablespoons finely chopped onion; 1 jalapeno pepper, seeded and minced; 1 or 2 cloves garlic, minced; 1/2 teaspoon salt, or to taste; 1/2 cup granulated sugar; 1/4 cup cider vinegar; 2 tablespoons tomato paste; 1 tablespoon sesame oil; 1 tablespoon molasses; 1 tablespoon soy sauce; 2 teaspoons chili peppers packed in adobo sauce

Servings: persons

1 recipe Chipotle Mayonnaise, recipe follows
1 recipe Guacamole, recipe follows
1 recipe Ancho BBQ Sauce, recipe follows
Vegetable shortening, for deep frying
1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
1 pound chorizo sausage, cut crosswise into 1/3-inch thick slices
1 cup mayonnaise, preferably homemade
2 cloves garlic, minced or pressed
1 chipotle pepper in adobo sauce
1 teaspoon lemon or lime juice
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
2 Florida avocados, peeled and mashed
1 lime, juiced
2 tablespoons finely chopped onion
1 jalapeno pepper, seeded and minced
1 or 2 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/2 cup granulated sugar
1/4 cup cider vinegar
2 tablespoons tomato paste
1 tablespoon sesame oil
1 tablespoon molasses
1 tablespoon soy sauce
2 teaspoons chili peppers packed in adobo sauce

1
Make the 3 dipping sauces and set aside.
2
Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides.
3
Heat over high heat on the stovetop until a thermometer reads 375 degrees F. Transfer the fondue pot to its burner over a high flame.
4
Cook the pork and sausage according to individual preferences, until golden brown and cooked through.
5
Divide the dipping sauces among each diner and allow guests to dip into their preferred sauce.
6
Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes.
7
Transfer to a small bowl and refrigerate until needed.
8
Combine all ingredients in a small bowl and stir until thoroughly combined.
9
Cover tightly with plastic wrap and set aside, refrigerated, until needed.
10
Should be made as close to serving time as possible.
11
To make the Ancho Barbecue Sauce, combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil.
12
Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes.
13
Remove from the heat and transfer to a blender or food processor.
14
Process on high speed until smooth.

1059

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: 1 recipe Chipotle Mayonnaise, recipe follows, 1 recipe Guacamole, recipe follows, 1 recipe Ancho BBQ Sauce, recipe follows, Vegetable shortening, for deep frying, and more.

Yes, Pork Tenderloin and Chorizo Fried Fondue with Chipotle Mayonnaise, Guacamole and Ancho Bbq Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Tenderloin and Chorizo Fried Fondue with Chipotle Mayonnaise, Guacamole and Ancho Bbq Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions