Pork Tenderloin In Roasted Tomato And Avocado Sauce

Recipe Ingredients

1/2 tablespoon	7.5ml	Oil
1 tablespoon	15ml	Onion - thinly sliced (small)
2		Garlic cloves - finely chopped
1 lb	454g / 16oz	Plum tomatoes - roasted, peeled,
		And chopped
6 oz	170g	Chorizo - removed from casing,
		Cooked and crumbled
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground cinnamon
1 teaspoon	5ml	Dried thyme
2 oz	56g	Canned chipotle chiles in adobo - blended
		Salt - to taste, plus
1/2 teaspoon	2.5ml	Salt - and more for
		Seasoning
1		Avocado - peeled and pitted (medium)
2		Tomatillos - husks removed (medium)
1/2 cup	8g / 0.3oz	Cilantro
1 cup	237ml	Cold water
		Cilantro sprigs - for garnish
2		Pork tenderloins - (abt 1 lb ea) - trimmed (medium)

Recipe Instructions

In a medium-size pan heat the oil, and saute the onions and chopped garlic, until fragrant. Add the chopped tomatoes, and cook for about 30 minutes at medium heat.

Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste. Set aside.

In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.

Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.

On a dinner plate put the avocado-tomatillo salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.

This recipe yields 4 to 6 servings.

Description:

"{Tinga Poblana}"

Source:
MELTING POT with Priscila Satcoff - (Show # MP-1B36) - from the TV FOOD NETWORK

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