Pork Tenderloin Adobo

By á-47

Ingredients

• 2 1/2 to 3 oz. New Mexican Chile peppers (about 10) seeded and coarsely chopped
• 3 cups chicken broth
• 2 medium onions, halved
• 4 cloves garlic, peeled
• 12 tea. honey
• 1/2 tea. salt
• 1/2 tea. cumin
• 1/4 tea. cinnamon
• 1/4 to 1/2 cup chicken broth
• 1 1/2 lb. pork tenderloin, cut into 2" pieces
• 1 Tbsp. olive oil

Preparation

Step 1

For chile sauce, in 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. Cover and blend 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 sauce is desired consistency (sauce will reduce during simmering).

Season pork with salt and pepper. Heat oil in a nonstick skillet over medium heat; sear pork pieces on all sides just until browned. Stir in the chile sauce. Reduce heat and simmer about 15 minute3s or until pork is cooked through, stirring often.

Serve with rice, queso fresco and chopped onion for toppings.