Text 13747, 84 rader
Skriven 2014-05-30 05:17:42 av Dave Drum (1:261/38)
Ärende: Chile 6429
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Tenderloin w/Red Mole
 Categories: Pork, Chilies, Poultry, Chocolate
      Yield: 9 Servings

      2    Dried ancho peppers
    1/2 c  Diced white onion
      2 cl Garlic; smashed
      2 tb Cooking oil
    1/2 c  Raw sunflower kernels
    1/2 ts Ground cinnamon
    1/2 ts Cumin seed
    1/8 ts Allspice
  2 1/2 c  Chicken broth
      1 lg Tomato; peeled, seeded,
           - chopped
      2 sl Firm white bread; in pieces
      2    Canned chipotles in adobo
    1/2 oz Semisweet chocolate;
           - chopped
      2 ts Sugar
           Salt & ground black pepper
           Sugar
      2    (1 1/2 lb ea) pork
           - tenderloins
           Pumpkin seeds (pepitas);
           - toasted

  In a large dry skillet, toast ancho peppers on both sides
  until they crackle and just turn color, for about 1 minute
  on each side. (Be careful not to burn them; it will make
  your mole bitter.) Place in a small bowl; cover with boiling
  water and let stand for 30 minutes to re-hydrate. Drain and
  discard soaking water. Remove seeds from ancho peppers; set
  aside.

  In the same large skillet cook onion and garlic in hot oil
  over medium heat for 5 minutes or until onion is tender.
  Stir in sunflower kernels, cinnamon, cumin seeds, and
  allspice; cook and stir for 3 to 4 minutes more or until
  mixture is very fragrant. Transfer mixture to a blender or
  food processor.

  Add 1 1/2 cups of the chicken broth, the tomato, bread,
  ancho peppers, and chipotle peppers to the blender or food
  processor. Cover and blend or process until smooth, adding
  more chicken broth if needed.

  Transfer mixture to a large saucepan. Stir in remaining
  broth, chocolate, and 2 teaspoons sugar. Bring mixture to
  boiling; reduce heat and simmer, uncovered, for 30 minutes
  or until mixture reaches desired consistency. Season to
  taste with salt, pepper, and additional sugar. Cover and
  keep warm.

  Meanwhile, season pork tenderloins with salt and black
  pepper. For a charcoal grill, arrange hot coals around a
  drip pan. Test for medium-high heat above pan. Place meat on
  grill rack over pan. Cover; grill for 30 to 35 minutes or
  until a meat thermometer registers 155øF. (For a gas grill,
  preheat grill. Reduce heat to medium. Adjust for indirect
  cooking. Grill as above.) Remove meat from grill. Cover with
  foil and let stand for 10 minutes. (The meat's temperature
  will rise 5øF during standing.) Slice tenderloin into
  1/2" thick slices.

  Place tenderloin slices on a serving plant. Top with mole
  sauce and sprinkle with pumpkin seeds.

  Makes 8 to 10 servings.

  Better Homes & Gardens | August 2010

  MM Format by Dave Drum - 31 August 2010

  Uncle Dirty Dave's Archives

MMMMM

... Shape is a good part of the fig's delight. - Jane Grigson

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)