Pork Tenderloins with Onions and Peppers
For the Meat:
4 dried ancho chiles
1/4 cups olive oil
1/3 cup orange juice
1/4 cup lime juice
2 canned chipotle chiles
6 garlic cloves
1 tablespoon dried oregano
5 pounds pork tenderloin
For the Vegetables:
1/4 cup olive oil
3 fresh poblano chiles, halved, stemmed and seeded
3 fresh red bell peppers, halved, stemmed and seeded
2 medium red onions, quartered
salt and pepper
warm corn or flour tortillas
Bring three cups water to boil in small saucepan. Add the ancho chiles,
cover the pan and remove from heat. Let stand thirty minutes until
chiles soften. Place pork tenderloins in a large plastic zip lock bag.
Remove the chiles from the water to processor, discarding the stems and
shaking out the seeds. Add juices, the chipotle chiles and the garlic
and oregano. Process until smooth, adding some of the chile soaking
water if needed to make the mixture the texture of light gravy. Pour
into the zip lock back and toss gently to entirely coat pork.
Refrigerate at least 4 hours or overnight.
Prepare barbecue to medium heat. Remove pork from
marinade to platter. Sprinkle with salt and pepper. Remove any left over
marinade to small bowl.
Grill tenderloins, basting with left over marinade
and turning periodically until done, about forty minutes. Approximately
half way through the cooking time, drizzle olive oil over the peppers
and onions and season with salt and pepper.
Grill the peppers and onions along side the pork
until crisp tender and blackened in spots, about twenty minutes. Place
the pork on a platter and let rest about 5 minutes.
Slice or shred the pork, then slice the peppers and
onions into 1/4 inch strips. Place the pork on another platter, drizzle
with any accumulated juices and serve surrounded by the peppers and
onions. Accompany with warm tortillas, your favorite salsa and
Serves 6 to 8.