Try this Roasted Pork Tenders with Orange Chile Sauce recipe, or contribute your own.
Suggest a better descriptionIn a sauce pan, bring 3 cups of water to a boil, add anchos and simmer for 3 minutes. Remove from heat and let soak for 15 minutes. Drain and reserve the peppers and 2 tablespoons of the liquid. In a medium skillet, heat 1 tablespoon of the oil over medium heat. Add garlic and shallots and cook until soft, about 1 minute. Add stock, wine, orange juice concentrate, vinegar, tomato paste, molasses, salt, and pepper. Bring to a boil and reduce the heat to low, and simmer for 3 minutes. Remove from the heat and place in a blender. Add the reserved 2 tablespoons of the pepper liquid and the reserved peppers to the mixture. Puree and strain, reserve for later use as a baste. Now, season the pork tenders with salt and pepper, heat remaining oil in a large non-stick skillet over medium-high heat. Add the pork and sear on all sides for about 4 to 6 minutes or until nicely browned. Transfer pork tenders to a baking dish and baste the tenders with the puree. Place in the oven and cook for 10 to 15 minutes. Meanwhile garnish 4 plates with the Mexican rice-accompaniment, chopped parsley, and chopped orange zest. Remove the pork from the oven, slice and arrange on top of the rice. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2221 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 4 servings | ||
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Calories: 161 | ||
Calories from Fat: 26 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 2.7mg | 1 % | |
Sodium 335mg | 12 % | |
Potassium 569.6mg | 15 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 18.8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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