Roasted Pork Tenders with Orange Chile Sauce (Emeril Lagasse) |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
3 cups water |
4 ancho chiles, seeded and rinsed |
2 tablespoons olive oil |
1 tablespoon chopped garlic |
2 tablespoons chopped shallots |
3/4 cup chicken stock |
1/2 cup red wine |
1/4 cup orange juice concentrate, thawed |
1 tablespoons red wine vinegar |
2 tablespoons tomato paste |
1 tablespoon molasses |
salt and pepper |
two pork tenders (12 to 16 ounces each), trimmed of the silver skin |
2 cups mexican rice-accompaniment |
1 tablespoon chopped orange zest-garnish |
1 tablespoon chopped parsley-garnish |
Directions:
1. In a saucepan, bring 3 cups of water to a boil, add anchos and simmer for 3 minutes. Remove from heat and let soak for 15 minutes. Drain and reserve the peppers and 2 tablespoons of the liquid. In a medium skillet, heat 1 tablespoon of the oil over medium heat. Add garlic and shallots and cook until soft, about 1 minute. Add stock, wine, orange juice concentrate, vinegar, tomato paste, molasses, salt, and pepper. Bring to a boil and reduce the heat to low, and simmer for 3 minutes. Remove from the heat and place in a blender. Add the reserved 2 tablespoons of the pepper liquid and the reserved peppers to the mixture. Puree and strain, reserve for later use as a baste. Now, season the pork tenders with salt and pepper, heat remaining oil in a large non stick skillet over medium - high heat. Add the pork and sear on all sides for about 4 to 6 minutes or until nicely browned. Transfer pork tenders to a baking dish and baste the tenders with the puree. Place in the oven and cook for 10 to 15 minutes. Meanwhile garnish 4 plates with the Mexican rice, chopped parsley, and chopped orange zest. Remove the pork from the oven, slice and arrange on top of the rice.
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