Pork with Adobo
Source: Recipe from Chef Pork with Adobo
A pork tenderloin spiced to perfection and grilled is sliced and served over a bed of corn and beans. Crispy tortilla strips and guacamole garnish the dish nicely.
1 oz. dried pasilla chilies, split and seeded
2 tbsp. chopped roasted garlic
1 tbsp. ground cumin
1 tbsp. dried oregano
Salt and pepper
2 cups vegetable oil
3 corn tortillas
3⁄4 cup julienned onion
3⁄4 cup julienned jalapeño
3⁄4 cup red bell pepper strips
1 1⁄2 cups fresh corn kernels
1 tbsp. chili powder
1 1⁄2 cups whipping cream
2 pork tenderloins
1⁄4 cup orange juice
1 cup black beans, cooked
4 cilantro sprigs
4 oz. prepared guacamole
- Toast pasillas just until they color; do not burn. Remove to bowl; rehydrate with hot water for 15 min.
- Pour off water; combine pasillas, garlic, 1 tsp. cumin, and oregano in blender for adobo; puree until smooth. Season with salt and pepper to taste.
- Heat 1 1⁄2 cups oil in medium skillet. Add tortillas and fry until crisp; drain and cut into strips.
- In a large skillet, heat remaining 1⁄2 cup oil. Add onion, jalapeño, and bell pepper strips; sauté 3 min. Add corn; sauté until vegetables are tender. Add remaining 2 tsp. cumin and chili powder; stir in cream. Cook until reduced; season with salt and pepper to taste.
- Sear pork tenderloins over a hot grill until browned on both sides. Brush with pasilla adobo. Grill until internal temperature reaches 160°F.
For service, spoon some black beans and corn mixture on a large plate. Slice tenderloins and place on top of corn sauce. Garnish with cilantro sprigs, tortilla strips, and guacamole.