|Name:||Chipotle Pork Tenderloin||Contributor:||Mark Morrissey|
|Description:||Chipotle Pork Tenderloin with Apple Tomatillo Sauce (2001 Cookoff Recipe)||Posted:||2001-10-21|
|Key words:||pork, polenta||Category:||Main Dishes|
|Ingredients:||2 pork tenderloins, about 3 lbs
1-1/2 Tbsp olive oil
1 large onion, thinly sliced
1/2 c chicken broth
1/2 c rum
1/4 c cider vinegar
2 Tbsp half and half
Prepare Marinade ~24hrs before starting on pork.
Prepare Apple Tomatillo Sauce
Prepare Chipotle Polenta
|Preparation:||Pork: Two hours before cooking, spread marinade over both tenderloins, cover, and refrigerate. Preheat oven broiler.
Saute the onions in olive oil until they are tender and set aside.
Transfer pork to a shallow roasting pan and add the broth, rum, and vinegar. Place in oven on second rack and broil ten minutes, turning once. Turn the oven to 375 degrees and cook an additional 20 minutes, until center is barely pink. Remove the tenderloins from the pan and cover loosely with foil.
Meanwhile, return the onions to medium high burner and add half and half, stirring to combine. Slice the tenderloins and top with onions.
Serve with warm Apple Tomatillo Sauce on a bed of Chipotle Polenta.
Served on a bed of Chipotle and Sun-dried Tomato Polenta
Final note: at this time, I'm considering using sliced Granny Smith apples as a garnish and serving a wee dram of the Clear Creek apple brandy as accompaniment.
Chipotle Pork Tenderloin with Apple Tomatillo Sauce
Recipe from the Bear Creek Lodge, Victor, Montana.