Pork Tenderloin And Chorizo Fried Fondue With Chipotle Mayon

Recipe Ingredients

		Chipotle Mayonnaise
1 cup	237ml	Mayonnaise - preferably homemade
2		Garlic cloves - minced or pressed
1		Chipotle pepper in adobo sauce
1 teaspoon	5ml	Lemon or lime juice
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Mexican oregano
		Guacamole
2		Florida avocados - peeled, mashed
1		Lime - juiced
2 tablespoons	30ml	Finely-chopped onion
1		Jalapeño pepper - seeded, minced
1		Garlic clove - (to 2) - minced
1/2 teaspoon	2.5ml	Salt - or to taste
		Ancho Bbq Sauce
1/2 cup	99g / 3.5oz	Granulated sugar
1/4 cup	59ml	Cider vinegar
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Molasses
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Chili peppers packed in adobo sauce
		Fried Fondue
		Vegetable shortening - for deep frying
1 lb	454g / 16oz	Pork tenderloin - trimmed, and
		Cut into 3/4" cubes
1 lb	454g / 16oz	Chorizo sausage - cut crosswise
		Into 1/3"-thick slices

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C23) - from the TV FOOD NETWORK

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