Recipe time! Here is a dish I cook for my clients. WARNING: chipotle chiles, in adobo sauce are HOT! I would stick to the recipe as is and not add any additional chilies or the sauce. But that is just me! I serve this with Roasted New Potatoes with Veggies (use the same veggies except the chiles and add others if you would like - mushrooms, EVOO, butter, s&P, a little honey on 425 for about 30-45 mins. toss about every 15mins) Enjoy!
Adobo Pork Tenderloin
Spicy Rolled Pork Tenderloin filled with Chipotle Chili, Roasted Red Pepper and Parmesan Cheese
Servings: 4
1 pound(s) pork tenderloin, trimmed
1 7 oz. chipotle chile, in adobo sauce (you are using 1 chile & 1 tsp of sauce)
1/2 cup(s) green bell pepper, finely chopped
1/2 cup(s) roasted red pepper, chopped
2 tablespoon(s) Parmesan cheese
1 tablespoon(s) brown sugar
4 garlic cloves, minced
Directions:
1. Preheat oven to 375 degrees.
2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Slice each half
lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even
thickness using a meat mallet or rolling pin.
3. Remove 1 chile and 1 teaspoon sauce from can; reserve remaining chiles and sauce for another use. Finely chopchile. Combine chopped chile, 1 teaspoon sauce, and remaining ingredients in a small mixing bowl. Spread chilemixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly roll fashion, starting with short side. Secure at 2-inch intervals with twine. Place pork on a baking sheet.
4. Bake at 375 degrees for 30 minutes or until a meat thermometer registers 160 degrees. Cover lightly with foil; let stand 5 minutes. Remove twine, and cut into 1/2-inch-thick slices.
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