How To make Ancho And Chipotle Rubbed Pork Loin
3 dried Ancho chilies
2 dried chipotle chilies (or 2 chipotles canned in
1 teaspoon minced garlic
1 tablespoon lard (you may substitute vegetable oil)
1 tablespoon ground cumin
Pinch of ground cloves 2 teaspoons salt
1 teaspoon freshly ground black pepper
1 boneless loin of pork (about 1 1/2 to 2 pounds)
1 medium white onion, very thinly sliced
Toast the dried chilies by putting them in a preheated 200 degree oven for 3 minutes; you should smell them toasting when you open the oven door. (If using canned chipotles, toast only the Ancho.) Remove the toasted chilies from the oven and open them up. Remove and discard the seeds and stems. Place the chilies in a bowl and cover with hot water.
When chilies are soft (after about 15 minutes), remove them from the water and place them (or the Ancho and the canned Chipotle) in the work bowl of a food processor, along with the garlic, lard, cumin, cloves, salt, and pepper. Pulse to make a rough paste. Rub the paste all over the pork loin with your fingers. Cover the rubbed pork and refrigerate for 8 hours. Remove it from the refrigerator 1 hour before you're ready to put it in the oven.
Make a bed of half the sliced onion in the clay pot. Lay the marinated pork loin over it. Cover the pork with the remaining onion.
Most clay pots call for soaking the lid and then placing the entire pot, with food inside, in a cold oven before turning on the heat. Follow the instructions for your pot. In any case, the oven should be set at 300 degrees. Once the oven is hot, cook the roast for 1 hour. Do not open the pot. After an hour, remove the roast from the oven. Let it sit in its broth for 10 minutes. Slice the roast thinly and serve.
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***RECIPE, FEEDS 2-3***
An approx. 1 lb (454g) pork tenderloin
4-5 garlic cloves, peeled and lightly crushed
1-2 large shallots, peeled and roughly chopped
2 canned chipotle peppers
1 teaspoon peanut butter or tahini
1 teaspoon (at most) cocoa powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon (at most) ground cloves
3/4 teaspoon flour
1 teaspoon tomato paste
1-2 tablespoons any fruit preserves
salt
pepper
oil
2 tablespoons butter
toasted sesame seeds (optional)
For the beans:
6 oz (170g) bag frozen lima beans
1-2 tablespoons toasted sesame oil
1 lime
fresh cilantro (optional)
salt
pepper
sugar
Trim silverskin off the pork and season with salt and pepper. Heat a non-stick or well-seasoned cast iron pan to medium, and put in a generous coating of oil. Lift the pork into the pan with tongs and keep moving it constantly as you sear all sides — imagine mopping up the oil with the meat. Once all sides have decent color, add in the butter, garlic and shallots, and reduce heat to medium-low. Cook the pork, flipping it frequently in the butter, until the interior temperature is 145ºF/63ºC — about 15 minutes total cooking time for a 1 lb tenderloin. Remove the meat and let it rest.
Stir the chipotles into the garlic and shallots and fry them for a minute. Do likewise with the following things, in order: the peanut butter, cocoa powder, remaining spices, flour and tomato paste. Deglaze with at least a cup of water and allow the sauce to simmer and reduce until it's quite thick. Turn the heat off, stir in the fruit preserves, and taste for seasoning. Either eat the sauce chunky, puree it, or push it through a sieve.
Transfer the sauce to a bowl and give the pan a quick rinse. Over medium, heat the sesame oil and stir in the frozen lima beans. When they're thawed and just starting to brown, turn off the heat, grate in the zest of the lime and squeeze in at least half the juice. Stir in salt, pepper and a pinch of sugar to taste. Stir in some fresh cilantro leaves at the last second.
Slice the pork against the grain, reheat the sauce in the microwave if necessary and spoon it generously over the meat (hot sauce will reheat the meat for you). Scatter sesame seeds over the sauce (optional) and serve with the lima beans.
Cocoa Cherry Pork Tenderloin Recipe - Cocoa-Rubbed Pork with Cherry Sauce
Learn a Cocoa Cherry Pork Tenderloin Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Cocoa Cherry Pork Tenderloin Recipe!
Simple & Delicious ONE Pan Ancho Pork Tenderloin ????????
Get your downloadable recipe here! ????
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Welcome to Marie's Kitchen!
We're making Ancho Pork Tenderloin & it's made in ONE PAN!
It has sooooo much flavor without being too spicy so it's perfect for everyone!
I've been getting more requests for one pan meals - do you have any requests for recipes that you'd like to see?
If so, let me know in the comments below! ????
Chipotle Pork Burritos
Saddle up and get ready to go on a smoky-flavored burrito ride! Wrapped in GOYA® Burritos Flour Tortillas, pork tenderloin is given a Tex-Mex twist with GOYA® Mojo Chipotle. Paired with delicious GOYA® Yellow Rice and GOYA® Pinto Beans, this hearty meal could be your next lunch or dinner masterpiece. For ultimate burrito results, top with a smooth dollop of sour cream and a drizzle of GOYA® Ancho Salsita.
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Taco Tuesday: Slow-Grilled Pork Shoulder with Ancho Barbecue Sauce
OK, a bunch of the last Taco Tuesday recipes have been about eating low on the food chain. That is, eating more vegetables. Which I personally think is a good idea when you’re talking about weekday meals.
But this week? We’re taking it in the opposite direction with a slow-grilled bone-in pork shoulder roast with ancho barbecue sauce. I admit, this isn’t quite a weeknight dish. It’s more suited for a backyard summertime celebration.
We’ll start with the ancho BBQ sauce, which really begins with a foundation of red chile adobo, the same adobo that you’ll smear on the pork as a marinade. The rest is added to a saucepan with caramelized onions and fire-roasted tomatoes. To give the mixture a more recognizable barbecue sauce flavor, I’ve called for a splash of vinegar, agave nectar and Worcestershire sauce.
As for cooking the pork, I know not everyone has one of those kamado grills that I’m using here, so my recipe steps you through using a gas or charcoal grill. Whatever you’re cooking on, you’re aiming for a low, consistent temperature (275 to 300 degrees) until the shoulder reaches 190 degrees at the thickest part.
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Grilled pork tenderloin chops three ways
Here are three variations on grilled pork tenderloin chops, as I welcome spring to Cleveland and break out the grill for the first time of the season. If you'd like to see the expanded version, send an email to Alice at grillitwithbobby@gmail.com telling her you want to see me on Grill It! with Chef Bobby Flay.