Smoky Chipotle BBQ Potted Pork Tenderloin (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 pounds pork tenderloin, cut into bite-sized pieces |
kosher salt and freshly ground black pepper |
smoked paprika, for seasoning |
flour, for dredging |
4 tablespoons vegetable oil, divided |
2 onions, chopped |
2 red bell peppers, chopped |
3 to 4 ribs celery, chopped |
4 cloves garlic, sliced |
1 bottle mexican-style beer (recommended: negra modela) |
1 (15-ounce) can fire-roasted tomatoes |
1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce |
2 tablespoons chopped fresh thyme leaves |
a handful fresh cilantro, finely chopped |
corn tortillas or quick-cooking polenta, for serving |
lime wedges, for serving |
Directions:
1. Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.
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