MexicoKaren
07-20-2011, 04:48 PM
I was at the grocery store this morning and picked up a copy of one of my favorite magazines, called Cocina Facil (literally, "cook easy" or Easy Cooking.) I get alot of good recipes from this magazine and thought you all might enjoy this one. Like many Mexican recipes, it uses a braising method for cooking, which I've never used with pork tenderloin, but it sounds pretty good. I'll try it soon - maybe someone else will try it before I do! I scanned the page so you could see the picture, and have translated the recipe for you:
Spicy Pork Tenderloin with Garlic and Chiles
Ingredients:
1 pork tenderloin, about two pounds
3 TBS lime juice
5 cloves of garlic, finely minced
3 guajillo chiles, de-stemmed and de-seeded, cut in fine strips (horizontally)
1/4 cup olive oil
5 sprigs of parsley, finely chopped
salt and pepper to taste
Directions:
Arrange the meat in a baking dish, pour in the lime juice, season with salt and pepper, cover with plastic wrap and marinate, at least 15 minutes, in the refrigerator.
In a nonstick skillet over medium heat, heat 2 tablespoons oil and sear the meat on all sides
Lower the flame, add 2 cups water (I think I would use stock or bouillon) , cover the pan and cook 10 minutes or until the meat is cooked (not sure if 10 minutes would do it, but maybe)
In another pan, heat the remaining oil and fry the garlic, add the chile strips, sprinkle with parsley. Add to the meat in the first pan.
Turn off the heat and let stand, covered, for 3 minutes. Slice meat into serving portions and serve with white rice
Spicy Pork Tenderloin with Garlic and Chiles
Ingredients:
1 pork tenderloin, about two pounds
3 TBS lime juice
5 cloves of garlic, finely minced
3 guajillo chiles, de-stemmed and de-seeded, cut in fine strips (horizontally)
1/4 cup olive oil
5 sprigs of parsley, finely chopped
salt and pepper to taste
Directions:
Arrange the meat in a baking dish, pour in the lime juice, season with salt and pepper, cover with plastic wrap and marinate, at least 15 minutes, in the refrigerator.
In a nonstick skillet over medium heat, heat 2 tablespoons oil and sear the meat on all sides
Lower the flame, add 2 cups water (I think I would use stock or bouillon) , cover the pan and cook 10 minutes or until the meat is cooked (not sure if 10 minutes would do it, but maybe)
In another pan, heat the remaining oil and fry the garlic, add the chile strips, sprinkle with parsley. Add to the meat in the first pan.
Turn off the heat and let stand, covered, for 3 minutes. Slice meat into serving portions and serve with white rice