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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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