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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 2 15 oz pork tenderloins 2 Tablespoon(s) chipotle chiles; finely chopped 1 Tablespoon(s) adobo sauce; from can of chiles 1/3 Cup(s) plain yogurt 1 Tablespoon(s) olive oil 3 Teaspoon(s) cumin seeds 1 guacamole |
Directions: Serve with: Spanish rice and grilled mixed bell peppers drizzled with
citrus vinaigrette.
Prepare barbecue (medium heat).
Place tenderloins on work surface. Starting at 1 long side, cut each
horizontally to within 1/2 inch of opposite side. Open like book and
sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each
tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in
small bowl to blend. Transfer tenderloins to plate and brush each heavily
with some yogurt sauce. Set tenderloins aside 15 minutes.
Brush grill rack with oil. Grill tenderloins, brushing occasionall
y with
remaining yogurt sauce, until just cooked through and thermometer inserted
into thickest part of meat registers 145F, about 10 minutes per side.
Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise
into 1/2-inch-thick slices. Serve tenderloins with guacamole.
Market tip: Chipotle chiles canned in a spicy tomato sauce, sometimes
called adobo, can be found in Latin American markets, specialty foods
stores, and some supermarkets.
Contributor: Bon Appetit July 2004
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