Adobo Grilled Pork Tenderloin Recipes

Steps:

• Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
• In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate until ready to use.
• Trim the pork tenderloins of all silver skin and place in a re-sealable plastic food storage bag. Add 1/4 cup of the chili sauce and turn so that the tenderloins are both well coated with the sauce. Refrigerate for 45 minutes and up to 4 hours. Remove the meat from the refrigerator and allow to come to room temperature for 20 minutes.
• Preheat the oven to 350 degrees F.
• Heat a large skillet and, when hot add 2 tablespoons of the olive oil. When the oil is hot, sear the tenderloins until golden brown on all sides, about 4 minutes. Transfer to the oven and continue to cook until they reach an internal temperature of 145 degrees F, 10 to 12 minutes longer. Remove from the heat and set aside to rest for about 5 minutes before slicing to serve.
• While the pork is roasting, make the sauce. In a medium saucepan heat the remaining tablespoon of olive oil until hot. Add the remaining 1/4 cup minced onion and remaining 1 1/2 tablespoons of garlic and cook, stirring, until soft, about 4 minutes. Add 1/4 cup plus 2 tablespoons more of the adobo sauce and cook, stirring, for 1 minute. Add the chicken broth and heavy cream and cook until sauce has reduced and is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the chocolate and stir until melted. Season, to taste, with salt and serve immediately drizzled over the pork slices.

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Steps:

• Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.
• Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes.
• Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.

Steps:

• For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
• To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

Steps:

• Heat oven to 350°F Mix paprika, black pepper, salt, chili powder and cayenne together in a bowl. Thoroughly rub both sides of each piece of pork with spice mixture. Heat an oven -safe skillet over medium-high and pan-seer each piece of pork on both sides until golden brown. Pan-searing seals in the meat's juices. Transfer pan to oven until pork is completely done (6 to 8 minutes for each inch of thickness.
• Pico De Gallo.
• Combine all ingredients. Garnish with arugula add pork in equal portions and sprinkle 1/2 pico de Gallo on the top. Serve.

Steps:

• PORK TENDERLOIN.
• You will need one-third to one-half pound of fresh, not previously frozen, tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast-iron skillet, browning on all sides. Set aside for later grilling, reserving pan juices.
• MUSTARD BUTTER FOR PORK:.
• Combine butter, dijon mustard, whole grain mustard, lemon juice, worcestershire sauce, Salt, pepper until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin.
• POLENTA:.
• Sauté onion in a small amount of olive oil until transparent. Stir in garlic, then add water, milk and cream and bring to a boil. Whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 2 to 3 minutes. Remove from heat and let thicken for 5 minutes.
• Pour mixture into a pan and bake at 275 degrees for 25 minutes. Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve.
• BALSAMIC SMOTHERD MUSHROOMS:.
• Place shallots in a saut_ pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.
• Wash, slice and season the assorted mushrooms with a little olive oil. (Pleau uses criminis at the California Grill, but thinks portobellos, oysters and shiitakes all work well, too.) Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside.
• Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.
• To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley.

Steps:

• Make adobo:
• Remove stems, seeds, and membranes from chiles, then break into large pieces and set aside.
• In 4-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, cloves, cinnamon, peppercorns, and cumin seeds and cook until onion is soft and golden brown, about 6 minutes. Add chilies and cook until darkened on both sides, about 1 minute.
• Add enough water to cover mixture halfway and bring to boil. Continue boiling until liquid reduces by half, about 5 to 8 minutes. Transfer mixture to blender and purée until smooth. Strain, pressing on solids with rubber spatula and discarding solids.
• Make Pork
• In re-sealable, 1-gallon, plastic bag, place 1/2 cup adobo sauce, orange juice, vinegar, honey, salt, and pepper. Add pork loin, seal, and chill at least 2 hours and no more than 6 hours.
• Preheat grill (medium heat) or broiler.
• Remove pork from marinade and discard marinade. Grill or broil pork about 6-inches from heat, turning occasionally, until internal temperature reaches 145°F, about 25 minutes. Let stand, loosely covered in foil, 10 minutes. Chop pork into small dice and place in medium saucepan. Add 1/4 cup adobo and keep warm over low heat.
• Grill or broil pineapple until it starts to get soft, about 3 to 5 minutes. Place in bowl and let cool. Once cool enough to handle, chop into small dice and return to bowl. Add oil, onion, cilantro, and lemon juice and stir to combine. Set aside.
• Make chive oil
• In blender puree oil and chives until smooth. Set aside.
• Make tomatillo Sauce
• In 10-inch skillet over moderate heat, heat oil until hot but not smoking, add tomatillos and onion and cook until lightly browned and soft, about 10 minutes. Add garlic, chiles, salt, and pepper and cook until garlic is light brown, about 2 minutes. Remove from heat and check sauce. If bitter or sour, add 1 to 2 tablespoons honey.
• Transfer tomatillo mixture to blender, add cilantro, and purée until smooth. Season with salt and pepper and set aside.
• Make tortillas
• In medium bowl, mix together masa and 1 cup plus 2 tablespoons lukewarm water. Knead in bowl until soft dough forms, adding more water if dough seems too dry. Shape dough into 16 small balls, about 1 ounce each, and cover with kitchen towel.
• Heat griddle or heavy cast-iron skillet over medium heat, using two burners if necessary. If using two burners, keep part of surface a little cooler by turning one burner lower.
• Meanwhile, lay plastic wrap or waxed paper on bottom plate of tortilla press. Place ball of dough in center, and lay plastic wrap or wax paper on top. Lower top plate and press ball into circle. Raise top plate and peel off top piece of plastic wrap-the tortilla should be about 5 to 6 inches in diameter and about 1/8-inch-thick. Invert tortilla onto fingers of one hand and carefully peel off second piece of plastic wrap. Lay tortilla on cooler part of griddle, sweeping hand from underneath. Let tortilla sit until released from griddle, 10 to 15 seconds. Using fingers or spatula, carefully flip tortilla over, place on hotter part of griddle, and let cook until bottom begins to speckle with brown spots, 30-40 seconds. Flip tortilla over and let cook until bottom side becomes speckled, another 30 seconds or so. (Tortilla may puff a little.) Transfer to clean kitchen towel and cover with foil to keep warm. Repeat with remaining dough, cooking 2 tortillas at a time if possible. As you take tortillas off griddle, stack on clean kitchen towel and keep covered with foil.
• To serve
• Transfer pork and pineapple to platter and place tomatillo sauce and chive oil in small bowls. Serve tortillas in covered basket to keep warm.