Adobado Pork Tenderloin

Yield: 8 (serving size: 3oz)
Source: Cooking Light Web site


5 ancho chiles
2 cups boiling water
1 cup fat-free, less-sodium chicken broth
2 tablespoons sugar
3 tablespoons cider vinegar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
4 large garlic cloves, halved
2 pounds pork tenderloin
Cooking spray


  1. Heat a large nonstick skillet over medium-high heat until hot.
  2. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds.
  3. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well.
  4. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth.
  5. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool.
  6. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat.
  7. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight.
  8. Prepare grill.
  9. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160°F (slightly pink), brushing with reserved chile paste frequently.


Healthy Units: 4 per serving
calories: 182 carbohydrates: 6.6 g cholesterol: 79 mg fat: 5.7 g sodium: 278 mg protein: 25.5 g calcium: 20 mg iron: 1.8 mg fiber: 1.1 g

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