-
1
In a saucepan, bring 3 cups of water to a boil, add anchos and simmer for 3 minutes.
-
2
Remove from heat and let soak for 15 minutes.
-
3
Drain and reserve the peppers and 2 tablespoons of the liquid.
-
4
In a medium skillet, heat 1 tablespoon of the oil over medium heat.
-
5
Add garlic and shallots and cook until soft, about 1 minute.
-
6
Add stock, wine, orange juice concentrate, vinegar, tomato paste, molasses, salt, and pepper.
-
7
Bring to a boil and reduce the heat to low, and simmer for 3 minutes.
-
8
Remove from the heat and place in a blender.
-
9
Add the reserved 2 tablespoons of the pepper liquid and the reserved peppers to the mixture.
-
10
Puree and strain, reserve for later use as a baste.
-
11
Now, season the pork tenders with salt and pepper, heat remaining oil in a large non stick skillet over medium - high heat.
-
12
Add the pork and sear on all sides for about 4 to 6 minutes or until nicely browned.
-
13
Transfer pork tenders to a baking dish and baste the tenders with the puree.
-
14
Place in the oven and cook for 10 to 15 minutes.
-
15
Meanwhile garnish 4 plates with the Mexican rice, chopped parsley, and chopped orange zest.
-
16
Remove the pork from the oven, slice and arrange on top of the rice.
