{"id":9008,"date":"2010-09-16T20:45:51","date_gmt":"2010-09-17T03:45:51","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=9008"},"modified":"2012-10-13T20:47:11","modified_gmt":"2012-10-14T03:47:11","slug":"adobado-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=9008","title":{"rendered":"Adobado Pork Tenderloin"},"content":{"rendered":"
\n

5 ancho chiles<\/p>\n<\/div>\n

2 C. boiling water<\/p>\n

1 C. fat-free, less-sodium chicken broth<\/p>\n

2 T. sugar<\/p>\n

3 T. cider vinegar<\/p>\n

1 tsp. dried oregano<\/p>\n

2 tsp. olive oil<\/p>\n

1\/2 tsp. salt<\/p>\n

1\/2 tsp. ground cumin<\/p>\n

1\/4 tsp. black pepper<\/p>\n

1\/8 tsp. ground cloves<\/p>\n

4 large garlic cloves, halved<\/p>\n

2 pounds pork tenderloin<\/p>\n

Cooking spray<\/p>\n

Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight. Prepare grill. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160\u00c2\u00b0F (slightly pink), brushing with reserved chile paste frequently.<\/p>\n","protected":false},"excerpt":{"rendered":"

5 ancho chiles 2 C. boiling water 1 C. fat-free, less-sodium chicken broth 2 T. sugar 3 T. cider vinegar 1 tsp. dried oregano 2 tsp. olive oil 1\/2 tsp. salt 1\/2 tsp. ground cumin 1\/4 tsp. black pepper 1\/8 tsp. ground cloves 4 large garlic cloves, halved 2 pounds pork tenderloin Cooking spray Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine…<\/p>\n

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