Subj : BH&G 2750
To   : All
From : Dave Drum
Date : Tue May 18 2021 10:18:46

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Tenderloin Adobo With Cilantro, Raisin, And Almond R
 Categories: Pork, Fruits, Herbs, Chilies, Nuts
      Yield: 6 servings

  2 1/2 oz Guajillo chilies; stemmed,
           - seeded, coarse chopped
      3 c  Chicken broth
      2 md Onions, halved
      4 cl Garlic; peeled
      1 ts Honey
    1/2 ts Salt
    1/2 ts Ground cumin
    1/4 ts Ground cinnamon
    1/4 c  Chicken broth
  1 1/2 lb Pork tenderloin; in 2"
           - pieces
      1 tb Olive oil
      3 c  Hot steamed white rice
    1/2 c  Raisins
    1/2 c  Slivered almonds; toasted
    1/2 c  Snipped fresh cilantro
      1 tb Butter
    1/2 c  Queso fresco; crumbled
    1/2 c  Fine chopped red onion

  For chile sauce, in a medium saucepan combine chile
  peppers, chicken broth, onions, and garlic. Bring to
  boiling; reduce heat. Simmer, uncovered, for 45 minutes.
  Remove from heat; let cool for 5 minutes. Place in a
  blender or food processor. Cover and blend or process
  until smooth. Strain blended mixture through a fine-mesh
  sieve; discard solids. Stir in honey, salt, cumin, and
  cinnamon. Slowly stir in chicken broth until desired
  consistency (sauce will reduce during simmering).

  Meanwhile, season pork with some salt and pepper. Heat oil
  in a nonstick skillet over medium heat; sear pork on all
  sides just until browned. Stir in the chile sauce. Reduce
  heat and simmer about 15 minutes or until pork is cooked
  through, basting often.

  Stir together rice, raisins, almonds, cilantro, and
  butter. Serve pork and sauce over rice. Garnish with queso
  fresco and minced onion.

  Makes: 6 servings

  Better Homes & Gardens | June 2015

  MM Format by Dave Drum - 15 June 2015

  Uncle Dirty Dave's Archives

MMMMM

.... It takes seven years for a deer to grow up into a moose.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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