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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Pork Tenderloin With Mexican Chipotle Marinade
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Outdoor_cooking - Pork -  Pork Tenderloin With Mexican Chipotle Marinade Post by :KnowledgeIsKing Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1165

Click below to download : Outdoor_cooking - Pork - Pork Tenderloin With Mexican Chipotle Marinade (Format : PDF)

Outdoor_cooking - Pork - Pork Tenderloin With Mexican Chipotle Marinade

6 canned chipotle chilis and 2 Tbl. sauce from the can
5 garlic cloves, thinly sliced
1 (3") strip of orange zest
3/4 Cup fresh orange juice
1/4 Cup fresh lime juice
2 Tbl. red wine vinegar
1 Tbl. tomato paste
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. freshly ground pepper
1 1/2 lbs. pork tenderloin


In a small saucepan, combine the chipotles and sauce with the garlic, orange zest, orange juice, lime juice, red wine vinegar, tomato paste, oregano, cumin and pepper. Simmer over high heat until reduced by 1/3, about 3 minutes. Transfer the contents of the pan to a food processor and puree until smooth. Let cool before using.

Coat the pork with 1/4 cup of the marinade and refrigerate for 2 hours.

Light the grill. Grill the pork over a hot fire, turning, until cooked through, about 15 minutes. Let stand for 3 minutes before slicing and serving.
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Outdoor_cooking - Pork -  Pork Tenderloin With Orange-chipotle Sauce (lomo De Puerco Con Salsa De Naranja Y Chile Chipotle) Outdoor_cooking - Pork - Pork Tenderloin With Orange-chipotle Sauce (lomo De Puerco Con Salsa De Naranja Y Chile Chipotle)

Outdoor_cooking - Pork -  Pork Tenderloin With Orange-chipotle Sauce (lomo De Puerco Con Salsa De Naranja Y Chile Chipotle)
3 1/2 pounds pork tenderloins 6 cups orange juice 2 teaspoons salt 2 tablespoons (1/4 stick) butter 3 large shallots, finely chopped 1 cup dry white wine 2 3/4 cups low-salt chicken broth 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh chives 1 tablespoon minced canned chipotle chiles Divide pork between 1 resealable plastic bags. Pour 1 cup orange juice and 1 teaspoon salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight. Melt butter in large saucepan over medium-high heat. Add shallots; saute until soft but not browned, about 2 minutes. Add wine; boil
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6 lb. Pork Tenderloin 2 quarts Reduced Pork Broth 1 cup Brown Mustard 1 cup Yellow Mustard 1 cup Honey 1/3 cup Prepared Horseradish 1/3 cup Ketchup 1/3 cup Brown Sugar, firmly packed 4 cloves Garlic, minced 1/3 cup Salt 1/3 cup Black Pepper 1/3 cup Cumin 1 can Pineapple Rings In large saucepan, whisk together pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar, garlic, salt, pepper, and cumin. Cook over medium heat until blended and simmering, then continue to simmer to reduce the stock, about 20 minutes. Prepare the grill for moderate cooking. Slowly grill
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