Food Network: Pork Tenderloins with Homemade Adobo Sauce

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Pork Tenderloins with Homemade Adobo Sauce
Recipe courtesy Emeril Lagasse, 2007

Ingredients
4 dried ancho chiles
6 dried guajillo chiles
1/4 cup plus 2 tablespoons minced onion, divided
2 1/4 tablespoons minced garlic, divided
Salt
Sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
Pinch ground cloves
1/4 cup cider vinegar
2 pork tenderloins, about 1 to 1 1/4-pounds each
3 tablespoons olive oil, divided

3/4 cup chicken broth or stock
3/4 cup heavy cream
1-ounce bittersweet chocolate, chopped

Directions
Heat a large skillet over medium heat and toast the chiles, turning
frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer
to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover
and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft
and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid
separately.

In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2
teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar
and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to
enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate until
ready to use.

Trim the pork tenderloins of all silver skin and place in a re-sealable plastic food storage bag.
Add 1/4 cup of the chili sauce and turn so that the tenderloins are both well coated with the sauce.
Refrigerate for 45 minutes and up to 4 hours. Remove the meat from the refrigerator and allow to
come to room temperature for 20 minutes.

Preheat the oven to 350 degrees F.

Heat a large skillet and, when hot add 2 tablespoons of the olive oil. When the oil is hot, sear the
tenderloins until golden brown on all sides, about 4 minutes. Transfer to the oven and continue to
cook until they reach an internal temperature of 145 degrees F, 10 to 12 minutes longer. Remove from
the heat and set aside to rest for about 5 minutes before slicing to serve.

While the pork is roasting, make the sauce. In a medium saucepan heat the remaining tablespoon of
olive oil until hot. Add the remaining 1/4 cup minced onion and remaining 1 1/2 tablespoons of
garlic and cook, stirring, until soft, about 4 minutes. Add 1/4 cup plus 2 tablespoons more of the
adobo sauce and cook, stirring, for 1 minute. Add the chicken broth and heavy cream and cook until
sauce has reduced and is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the chocolate
and stir until melted. Season, to taste, with salt and serve immediately drizzled over the pork

slices.