Servings: 6
Chipotle Pork Tenderloin And Mexican Rice Recipe With La Morena®
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
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.
Course:
Main Course
Cuisine:
Mexican
Nutrition Information
Calories: 269, Fat: 10g, Saturated Fat: 5g, Cholesterol: 73mg, Sodium: 1684mg, Potassium: 636mg, Carbohydrates: 17g, Sugar: 2g, Protein: 25g, Vitamin A: 120%, Vitamin C: 13.7%, Calcium: 37%, Iron: 3.1%