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Ingredients
- 1 jalapeno, stemmed, seeded, and coarsely chopped
- 1/4 cup coarsely chopped onions
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup vegetable oil
- 1 1/2 tablespoons canned chipotle peppers in adobo sauce
- 1 1/2 teaspoons salt
- 2 pork tenderloins, 1 1/2 pounds total, trimmed
- 1 tablespoon Emeril's Southwest seasoning
Details
Servings 8
Preparation
Step 1
Preheat the oven to 350 degrees F, and line a baking pan with aluminum foil.
Combine the first 6 ingredients in a food processor and pulse several times to make a smooth paste. Add 1/2 teaspoon salt and pulse to combine. Set paste aside.
Place the tenderloins on the prepared baking pan and season evenly with 1/2 teaspoon of salt and 2 teaspoons of the Southwest seasoning. Spread the mojo paste mixture on each side of the tenderloins. Bake uncovered 25 to 30 minutes, or until and instant-read thermometer inserted into the thickest part reads 150 degrees F. Reserve 2 tablespoons of the pan juices, including any of the paste mixture that ran off the tenderloins. Allow tenderloins to rest for 10 minutes before slicing. Slice into 1/4-inch thick, diagonal pieces.
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