Chipotle Pork Tenderloin And Mexican Rice Food

MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
• Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
• In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.

CHIPOTLE PORK TENDERLOIN AND MEXICAN RICE RECIPE

Steps:

• In a small saucepan combine all ingredients for the marinade. Bring to a boil and cook over medium heat for 5 minutes.
• Transfer marinade to a blender and puree until smooth.
• Place pork tenderloin in a zip lock bag and pour the marinade on top. Make sure the meat is evenly coated in marinade. Refrigerate for 2 hours.
• Preheat a gas grill to medium-high heat.
• Cook meat for about 4 minutes per side (4 sides), until cooked through.
• Let it stand for 5 minutes, before slicing and serving.
• In a large saucepan, heat oil and add onion and garlic. Cook for 2 minutes, then add rice. Cook the rice for 2 minutes, stirring frequently, making sure it does not burn.
• Add cumin, tomato sauce and chicken stock. Bring to a boil. Reduce heat to medium and cover.
• Cook for 10-15 minutes, until rice is cooked.
• Fluff with fork. Season with salt. Add fresh cilantro on top.

CHIPOTLE CRUSTED PORK TENDERLOIN

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

PORK TENDERLOIN WITH LIME AND CHIPOTLE

Steps:

• Stir together first 8 ingredients (mustard through cinnamon).
• Remove and reserve 1 cup of the mustard mixture.
• Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
• Cover or seal.
• Chill, turning occasionally, for 2 hours.
• Remove pork from marinade, discarding marinade.
• Grill Pork, covered with grill lid, over medium-high heat (350 to 400 degrees) for 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees.
• Remove from gill and let stand 10 minutes.
• Cut pork into slices.
• Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
• Reduce heat and simmer 2 minutes.
• Sprinkle peanuts over pork and serve with sauce.

CHIPOTLE PORK TENDERLOIN

Steps:

• put tenderloins in 2 large plastic bags.
• add 1 c orange juice and 1 tsp salt to each.
• chill 3 hours or overnight.
• to make the sauce, in a saucepan melt butter, add shallots, saute until soft.
• add wine, reduce for about 10 minutes.
• add 4 c orange juice, and chicken stock, bring to boil and cook until reduced to 1 3/4 c, about 45 minutes.
• add cilantro, chives, and chipotles.
• prepare grill or broiler.
• remove pork from marinade, wipe dry.
• grill or broil about 20 minutes, turning often.
• slice and serve with sauce.