CHIPOTLE PORK TENDERLOIN AND MEXICAN RICE RECIPE
Chipotle Pork Tenderloin And Mexican Rice Recipe With La Morena®
Servings: 6
Ingredients
FOR THE PORK:
- 2 Chipotle chies in adobo
- 2 tbsp adobo sauce
- 3 garlic cloves , pressed
- 1/4 cup orange juice
- juice from 1 lime
- 1 tbsp apple cider vinegar
- 1/2 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 1/2 lb pork tenderloin
FOR THE RICE:
- 1 cup quick cooking brown rice
- 2 tbsp vegetable oil
- 1 garlic clove , pressed
- 1/2 small chopped onion
- 1/2 cup tomato sauce
- 1/2 tbsp ground cumin
- salt to taste
- 1 tbsp chopped cilantro
- 2 cups chicken broth
Instructions
FOR THE PORK TENDERLOIN:
- In a small saucepan combine all ingredients for the marinade. Bring to a boil and cook over medium heat for 5 minutes.
- Transfer marinade to a blender and puree until smooth.
- Place pork tenderloin in a zip lock bag and pour the marinade on top. Make sure the meat is evenly coated in marinade. Refrigerate for 2 hours.
- Preheat a gas grill to medium-high heat.
- Cook meat for about 4 minutes per side (4 sides), until cooked through.
- Let it stand for 5 minutes, before slicing and serving.
FOR THE RICE:
- In a large saucepan, heat oil and add onion and garlic. Cook for 2 minutes, then add rice. Cook the rice for 2 minutes, stirring frequently, making sure it does not burn.
- Add cumin, tomato sauce and chicken stock. Bring to a boil. Reduce heat to medium and cover.
- Cook for 10-15 minutes, until rice is cooked.
- Fluff with fork. Season with salt. Add fresh cilantro on top.
Nutrition
Calories: 269kcal | Carbohydrates: 17g | Protein: 25g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1684mg | Potassium: 636mg | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 13.7mg | Calcium: 37mg | Iron: 3.1mg