CookEatShare также доступен на языке: English
Закрыть

Рецепт Pork Tenderloin Adobada

click to rate
5 голосов | 6990 визитов

If you like carnitas and fajitas, but are in the mood for something a little different, give his recipe a try. I think you'll be impressed with the rich and pungent flavor. The combination of the flavorful meat, guacamole, corn tortillas and other fillings is wonderful. Variations of this recipe are common throughout Mexico and the Southwest, and the pork can be substituted with chicken, red snapper or other white fish, shrimp, or even beef. I adapted this version from a recipe originally from Oaxaca and featured in the Barbecue Bible. Don't be put off by the amount of chiles. This marinade is relatively mild and will not burn your tongue. We served this last night for a dinner party of 20 (triple portions) and it was perfect!

Подготовка:
Приготовление:
Порций: 4
Tags:

Ингредиенты

Cost per serving $2.71 view details

Инструкции

  1. If using dried guajillo chiles, tear them open and remove the seeds and any tough veins. Soak the chiles in the vinegar for a few minutes until softened.
  2. Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, cumin, oregano, cinnamon, and cloves in a blender and process to
  3. a wet paste.
  4. Lay the pork tenderloin on a cutting board. It should be about 12 inches long. Cut in half so you have two 6 inch pieces. To butterfly each piece, make a horizontal insertion about 3/4 of the way into the tenderloin down the entire length of the piece. Then spread it open with your fingers so that you have a rectangular piece. If you did not insert your knife deeply enough to make a flat piece when butterflied, Insert the knife again and cut a little deeper where needed. Repeat with the other half. Put each half between two oversized pieces of plastic wrap and pound gently with a cleaver or rolling pin until you achieve a uniform thickness of about 1/4 inch.
  5. Remove the plastic and spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate in the refrigerator for 4 to 24 hours.
  6. Preheat the grill to high.
  7. When ready to grill, oil the grill grate. Arrange the pork on the hot grate and grill, turning with tongs, until nicely browned and
  8. cooked through, about 3 minutes per side.
  9. Serve immediately, sliced thinly, accompanied by the tortillas, the guacamole, and salsa, wrapping the pork and condiments in the tortillas.
  10. Note: To provide an option for kids with sensitive palates I made two pieces that I marinated liberally with salt, pepper, ground cumin, and a little garlic. The kids ended up liking both.

Nutrition Facts

Amount Per Serving %DV
Serving Size 273g
Recipe makes 4 servings
Calories 257  
Calories from Fat 41 16%
Total Fat 4.62g 6%
Saturated Fat 1.3g 5%
Trans Fat 0.03g  
Cholesterol 105mg 35%
Sodium 695mg 29%
Potassium 899mg 26%
Total Carbs 16.5g 4%
Dietary Fiber 2.8g 9%
Sugars 2.8g 2%
Protein 36.69g 59%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Отзывы

  • Nancy Miyasaki
    I really enjoyed this flavorful tenderloin. It was juicy and delicious!
    Этот рецепт был приготовлен/опробован мной!
    • Salad Foodie
      I thought it was going to have more "heat" than it did, but was relieved that it was just right. Served this to guests and we liked it very much. We had Four C Coleslaw from this site with it and it made an excellent accompaniment. In fact next day we made a fajita salad of the leftovers including the coleslaw - oh yum!
      Этот рецепт был приготовлен/опробован мной!

      Комментарии

      Leave a review or comment