Tinga Poblana Pork Tenderloin In A Roasted Tomato And Avocado Sauce Recipes

COCOA-RUBBED PORK TENDERLOIN WITH CHOCOLATE TOMATO SAUCE

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F.
• For the sauce: Heat the oil in a heavy medium saucepan over medium heat. Add the garlic and onions. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion is tender, about 4 minutes. Stir in the cocoa powder. Add the broth, rosemary, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Remove the pan from the heat.
• For the pork: Whisk the cocoa powder, allspice, dark brown sugar, salt and pepper in a small bowl to blend.
• Place the pork on a heavy nonstick baking sheet. Rub the allspice mixture over the pork. Drizzle with olive oil and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Tent loosely with foil and let rest 10 minutes.
• Cut the pork crosswise into 1/2-inch-thick slices. Arrange the slices on a platter. Spoon the sauce over the pork and serve.

TINGA POBLANA (CHILI PORK STEW)

Steps:

• 1. Heat lard or oil in large heavy skillet brown pork by handfuls and lightly sprinkle with salt. Transfer pork to Dutch oven as cooked when browned, barely cover pork with water (about 2 cups). Simmer, covered, over low heat for 40 minutes or until pork is almost tender. 2. In fat remaining in skillet, sauté sausage push to one side. Sauté onions and garlic until limp add tomatoes, cumin, oregano, jalapeno peppers, sugar, and pepper to taste. Cook about 5 minutes. 3. In Dutch oven, add enough water to remaining juice to make 2 cups. Skim off any fat from meat mixture. Add sausage mixture to pork and mix well taste for seasonings. Add potatoes. Cover and simmer until meat and potatoes are tender, about 45 minutes. To serve, garnish with tomato wedges and green olives.

TINGA POBLANA

Steps:

• Cut pork into 1 inch squares removing most but not all the fat.
• Put in very large skillet and add water just enough to cover add salt, pepper, garlic, onion, bay leaves, oregano and bring to a boil let foam accumulate and remove as much as possible.
• Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
• When the meat is cooked, fry it in the oil. I usually fry the chorizo and add a little oil to the rendered fat and fry the pork. Once the pork is crisp, I remove it from the skillet and use the same skillet for the sauce that has been blended together first (last 4 ingredients). I deglaze the skillet and then let the sauce reduce for about 1/2 an hour adding the leftover broth.
• Mix the pork and chorizo into the sauce; heat completely and serve.
• May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.

TINGA POBLANA -PORK TENDERLOIN IN A ROASTED TOMATO AND AVOCADO

Steps:

• In a medium-size pan heat the oil, and sauté the onions and chopped garlic, until it starts smelling nice.
• Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
• Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chilies, add salt, to taste. Set aside.
• In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
• Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.
• On a dinner plate put the avocado-tomatillos salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.