Pork Tenderloin And Chorizo Fried Fondue With Chipotle Mayonnaise

By á-174942

Ingredients

• CHIPOTLE MAYONNAISE:
• 1 cup mayonnaise preferably homemade
• 2 garlic cloves minced or pressed
• 1 chipotle pepper in adobo sauce
• 1 teaspoon lemon or lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• GUACAMOLE:
• 2 Florida avocados peeled, mashed
• 1 lime juiced
• 2 tablespoons finely-chopped onion
• 1 jalapeño pepper seeded, minced
• 1 garlic clove - (to 2) minced
• 1/2 teaspoon salt or to taste
• ANCHO BBQ SAUCE:
• 1/2 cup granulated sugar
• 1/4 cup cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon sesame oil
• 1 tablespoon molasses
• 1 tablespoon soy sauce
• 2 teaspoons chili peppers packed in adobo sauce
• FRIED FONDUE:
• Vegetable shortening for deep frying
• 1 pound pork tenderloin trimmed, and cut into 3/4" cubes
• 1 pound chorizo sausage cut crosswise
• into 1/3"-thick slices

Details

Servings 4

Preparation

Step 1

Make the 3 dipping sauces and set aside.

For the Chipotle Mayonnaise: Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed. (Makes about 1 cup)

For the Guacamole: Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible. (Makes about 3/4 cup)

For the Ancho BBQ Sauce: Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from the heat and transfer to a blender or food processor. Process on high speed until smooth. (Makes about 3/4 cup)

Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat over high heat on the stovetop until a thermometer reads 375 degrees. Transfer the fondue pot to its burner over a high flame.

Cook the pork and sausage according to individual preferences, until golden brown and cooked through. Divide the dipping sauces among each diner and allow guests to dip into their preferred sauce.

This recipe yields 4 to 6 servings.