Hellow guys, Welcome to my website, and you are watching 'Weeknight' mole poblano with pork tenderloin and limey lima beans. and this vIdeo is uploaded by Adam Ragusea at 2020-10-08T11:02:21-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | 'Weeknight' mole poblano with pork tenderloin and limey lima beans |
| Video Uploader | Video From Adam Ragusea |
| Upload Date | This Video Uploaded At 08-10-2020 18:02:21 |
| Video Discription | Thanks to National Pork Board for sponsoring this video! Bring flavor to everyday moments with pork. Learn more: https://bit.ly/34wXbh1 #PorkPassport #RealPork Facebook: @NationalPorkBoard Instagram: @NationalPorkBoard Twitter: @NationalPork Pinterest: @NationalPorkBoard YouTube Page: @NationalPorkBoard ***RECIPE, FEEDS 2-3*** An approx. 1 lb (454g) pork tenderloin 4-5 garlic cloves, peeled and lightly crushed 1-2 large shallots, peeled and roughly chopped 2 canned chipotle peppers 1 teaspoon peanut butter or tahini 1 teaspoon (at most) cocoa powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1/4 teaspoon (at most) ground cloves 3/4 teaspoon flour 1 teaspoon tomato paste 1-2 tablespoons any fruit preserves salt pepper oil 2 tablespoons butter toasted sesame seeds (optional) For the beans: 6 oz (170g) bag frozen lima beans 1-2 tablespoons toasted sesame oil 1 lime fresh cilantro (optional) salt pepper sugar Trim silverskin off the pork and season with salt and pepper. Heat a non-stick or well-seasoned cast iron pan to medium, and put in a generous coating of oil. Lift the pork into the pan with tongs and keep moving it constantly as you sear all sides — imagine mopping up the oil with the meat. Once all sides have decent color, add in the butter, garlic and shallots, and reduce heat to medium-low. Cook the pork, flipping it frequently in the butter, until the interior temperature is 145ºF/63ºC — about 15 minutes total cooking time for a 1 lb tenderloin. Remove the meat and let it rest. Stir the chipotles into the garlic and shallots and fry them for a minute. Do likewise with the following things, in order: the peanut butter, cocoa powder, remaining spices, flour and tomato paste. Deglaze with at least a cup of water and allow the sauce to simmer and reduce until it's quite thick. Turn the heat off, stir in the fruit preserves, and taste for seasoning. Either eat the sauce chunky, puree it, or push it through a sieve. Transfer the sauce to a bowl and give the pan a quick rinse. Over medium, heat the sesame oil and stir in the frozen lima beans. When they're thawed and just starting to brown, turn off the heat, grate in the zest of the lime and squeeze in at least half the juice. Stir in salt, pepper and a pinch of sugar to taste. Stir in some fresh cilantro leaves at the last second. Slice the pork against the grain, reheat the sauce in the microwave if necessary and spoon it generously over the meat (hot sauce will reheat the meat for you). Scatter sesame seeds over the sauce (optional) and serve with the lima beans. |
| Category | Howto & Style |
| Tags | national pork board | pork | healthy | protein | cooking pork | pork checkoff | real pork | recipe | recipes | pork passport | cooking | culture | meat | pork tenderloin | mole | molé | mole sauce | mole poblano | molé poblano | chocolate | mexico | mexican | lima beans | butter beans | RealPork | PorkPassport |
