Grilled Pork in Tinga Poblana
1 pound pork tenderloin
4 seeded chipotle chiles
2 tablespoons honey
2 medium red potatoes
4 ounces chorizo sausage
1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
28 ounce can peeled tomatoes
1/2 teaspoon crushed oregano
2 seeded chipotle chiles
1/2 teaspoon salt
1/2 teaspoon sugar
In blender , puree together 4 chipotle peppers and honey; brush liberally
on surface of tenderloin; set aside. Reserve any remaining marinade.
Prepare Potatoes, Tomatoes & Chorizo:
Boil potatoes just until tender; drain and dice 1/2-inch.
In large skillet brown the chorizo in oil, breaking up sausage as it
cooks. Add onion & garlic to pan and cook until onion is soft. Add
tomatoes, broth, oregano and 2 chipotle peppers.
Simmer gently for 10 minutes; season with salt and sugar.
Grill pork tenderloin over a medium-hot charcoal grill, turning
occasionally, until pork is just done (slightly pink in the center).
To serve, slice pork, fan on plate, top with some of the reserved
marinade. Serve Potatoes, Tomatoes & Chorizo on the side.
Serves 4
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