Meet The Chefs Recipes

Recipes

CHIPOTLE GRILLED SWEET & SOUR PORK TENDERLOIN

As Seen on WCBI's Live @ Five!

For the Pork:
Whole Pork Tenderloins[2 large pcs]
1/2 can Whole Chipotle Peppers [6 oz can]
1/2 cup Olive Oil
2 Tbsp Lemon Juice [fresh preferred]
1 tsp Salt
1/2 tsp Ground Black Pepper

For the Sauce:
1/2 cup Chicken Stock or Broth
1/4 cup Ketchup
1/4 cup Sugar
1/4 cup Pineapple or Orange Juice
3 Tbsp Apple Cider Vinegar [or Rice Wine Vinegar]
1 ea Small Green Bell Pepper cut in1/2 in. dice
1/2 cup Shredded Carrots
1 can Diced Pineapple or sub fresh [approx. 1/4 pineapple]
3 Tbsp Cornstarch [dissolved in 2 Tbsp Water]
I bun Fresh Green Onions-sliced thinly

Combine the chipotle peppers, olive oil, lemon juice, salt and pepper in a food processor and process for 2 minutes. Peppers should be completely pureed. Remove the pork from its wrapping and place in a shallow dish just large enough to hold it. Pour the chipotle mixture over the top and turn the pork several times to coat evenly. Place in the refrigerator and allow to marinate for two hours or overnight if desired. The best flavor can be obtained if the pork is cooked over charcoal or a gas grill outdoors. Preheat the grill and place the meat over hot coals until nice grill marks have been made. Move the meat to the edge of the grill over medium to low heat and allow to cook until half way cooked [about 10 more minutes]. Place the meat in a shallow baking dish and place in a preheated 300 degree oven for 20 minutes to finish the cooking. Remove from the oven and allow to rest for 10 minutes before cutting. While the meat is cooking, prepare the sauce.

Combine the broth, ketchup, sugar, juice and vinegar in a 2 Qt. Saucepan and bring to a rapid boil. Add the peppers and carrots and allow to simmer for 3 minutes. DO NOT OVERCOOK THE VEGGIES!!!! Add the pineapple and return to the boil. Add the cornstarch slurry and allow the sauce to return to the boil. It will thicken as it heats. Remove the sauce from the heat and reserve. Slice the meat on the bias into long slices which are about 1 inch thick. This dish is nicely complemented with your favorite rice dish and/or freshly steamed veggies [for the Atkins's dieters out there]. Arrange the meat on the rice or veggies and nap with the sauce, finishing with green onions. Serve immediately.

ENJOY!!!!


		Meet The Chefs Recipes Recipes CHIPOTLE GRILLED SWEET & SOUR PORK TENDERLOIN As Seen on WCBI's Live @ Five! For the Pork: Whole Pork Tenderloins[2 large pcs] 1/2 can Whole Chipotle Peppers [6 oz can] 1/2 cup Olive Oil 2 Tbsp Lemon Juice [fresh preferred] 1 tsp Salt 1/2 tsp Ground Black Pepper For the Sauce: 1/2 cup Chicken Stock or Broth 1/4 cup Ketchup 1/4 cup Sugar 1/4 cup Pineapple or Orange Juice 3 Tbsp Apple Cider Vinegar [or Rice Wine Vinegar] 1 ea Small Green Bell Pepper cut in1/2 in. dice 1/2 cup Shredded Carrots 1 can Diced Pineapple or sub fresh [approx. 1/4 pineapple] 3 Tbsp Cornstarch [dissolved in 2 Tbsp Water] I bun Fresh Green Onions-sliced thinly Combine the chipotle peppers, olive oil, lemon juice, salt and pepper in a food processor and process for 2 minutes. Peppers should be completely pureed. Remove the pork from its wrapping and place in a shallow dish just large enough to hold it. Pour the chipotle mixture over the top and turn the pork several times to coat evenly. Place in the refrigerator and allow to marinate for two hours or overnight if desired. The best flavor can be obtained if the pork is cooked over charcoal or a gas grill outdoors. Preheat the grill and place the meat over hot coals until nice grill marks have been made. Move the meat to the edge of the grill over medium to low heat and allow to cook until half way cooked [about 10 more minutes]. Place the meat in a shallow baking dish and place in a preheated 300 degree oven for 20 minutes to finish the cooking. Remove from the oven and allow to rest for 10 minutes before cutting. While the meat is cooking, prepare the sauce. Combine the broth, ketchup, sugar, juice and vinegar in a 2 Qt. Saucepan and bring to a rapid boil. Add the peppers and carrots and allow to simmer for 3 minutes. DO NOT OVERCOOK THE VEGGIES!!!! Add the pineapple and return to the boil. Add the cornstarch slurry and allow the sauce to return to the boil. It will thicken as it heats. Remove the sauce from the heat and reserve. Slice the meat on the bias into long slices which are about 1 inch thick. This dish is nicely complemented with your favorite rice dish and/or freshly steamed veggies [for the Atkins's dieters out there]. Arrange the meat on the rice or veggies and nap with the sauce, finishing with green onions. Serve immediately. ENJOY!!!!