Ingredients with Measurements:
- 2 pasilla chilies, seeded and chopped
- 1/2 cup chicken broth
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pork tenderloins (about 1 pound each)
- 1 tablespoon vegetable oil
Special equipment needed:
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, combine the pasilla chilies, chicken broth, onion, garlic, olive oil, cumin, oregano, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the chilies are soft.
3. Puree the chili mixture in a blender or food processor until smooth.
4. Butterfly the pork tenderloins by slicing them lengthwise down the center, but not all the way through. Open the tenderloins like a book and flatten them slightly with a meat mallet.
5. Spread the chili puree over the inside of each tenderloin, then roll them up tightly and tie with kitchen twine.
6. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Brown the pork tenderloins on all sides, about 5 minutes total.
7. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F.
8. Let the pork rest for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
Oven temperature: 375°F
Internal temperature of pork: 145°F
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 12g
Saturated Fat: 3g
Cholesterol: 110mg
Sodium: 240mg
Carbohydrates: 2g
Fiber: 1g
Sugar: 1g
Protein: 41g
Substitutions for ingredients:
- Ancho chilies can be substituted for pasilla chilies.
- Beef or chicken broth can be substituted for the chicken broth.
- Canola oil can be substituted for the vegetable oil.
Variations:
- Add chopped cilantro or parsley to the chili puree for added flavor.
- Stuff the pork tenderloins with cheese, such as queso fresco or Monterey Jack, along with the chili puree.
- Serve with a side of rice and black beans.
Tips and tricks:
- Be sure to tie the pork tenderloins tightly with kitchen twine to prevent the filling from falling out.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Let the pork rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the pork tenderloins into rounds and arrange on a platter. Garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
- Rice and black beans
- Roasted vegetables, such as Brussels sprouts or carrots
- Cornbread
Suggested side dishes:
- Rice and black beans
- Roasted vegetables, such as Brussels sprouts or carrots
- Cornbread
Troubleshooting advice:
- If the pork tenderloins are too thick to butterfly, use a sharp knife to make a slit down the center and then pound them with a meat mallet to flatten.
- If the chili puree is too thick, add more chicken broth to thin it out.
Food safety advice:
- Be sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Pasilla chilies are a type of dried chili pepper commonly used in Mexican cuisine. They have a mild to medium heat and a rich, smoky flavor.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve with a side of rice and black beans for a complete meal.
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Region: Mexican