Carne Adovada
- Number of Servings: 4
Ingredients
10 Toasted red chile pods1 1/4 cup water1 Tablespoon garlic powder2 tsp salt1 tsp oregano1 lb pork tenderloin (4 oz. should be about 100 calories and 2 g of fat)
Makes 4 Servings
Rinse and dry chile pods. Remove seeds, if desired.
Place chile pods on a cookie sheet in a 250°F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).
Place 1 1/4 cup water and chile pods in large saucepan. Heat to boiling on high heat.
Pour mixture into a blender container and process to a smooth consistency.
Add garlic, salt, and oregano to the chile sauce.
Place pork tenderloin in large, glass baking dish and pour 1/2 of the chile mixture on top. Cover and regrigerate for 8-24 hours.
Drain about 1/2 of the chile sauce out. Place dish in the oven at 350°F and roast for 20 minutes. Turn down heat to 250°F and cook for an additional 40-60 minutes or until fork tender. Serve with heated remaining chile sauce.
Optional: place 1/2 drained and marinated pork in a crockpot and cook on low for 8 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user KAIAHZMAHM.
Rinse and dry chile pods. Remove seeds, if desired.
Place chile pods on a cookie sheet in a 250°F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).
Place 1 1/4 cup water and chile pods in large saucepan. Heat to boiling on high heat.
Pour mixture into a blender container and process to a smooth consistency.
Add garlic, salt, and oregano to the chile sauce.
Place pork tenderloin in large, glass baking dish and pour 1/2 of the chile mixture on top. Cover and regrigerate for 8-24 hours.
Drain about 1/2 of the chile sauce out. Place dish in the oven at 350°F and roast for 20 minutes. Turn down heat to 250°F and cook for an additional 40-60 minutes or until fork tender. Serve with heated remaining chile sauce.
Optional: place 1/2 drained and marinated pork in a crockpot and cook on low for 8 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user KAIAHZMAHM.
Nutritional Info Amount Per Serving
- Calories: 153.6
- Total Fat: 3.8 g
- Cholesterol: 45.9 mg
- Sodium: 1,203.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.1 g
- Protein: 18.8 g
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