Roxy15
All-Conference
Spicy Pork Tenderloin With Garlic & Chiles:
1 Pork Tenderloin-(About 2 lbs.)
3 T. Lime Juice
5 Cloves Garlic, Finely Minced
3 Guajillo Chiles, De-Stemmed & De-Seeded, Cut Into Strips
1/4 Cup Olive Oil
5 Sprigs Parsley, Finely Chopped
Salt & Pepper, To Taste
Place the meat in a resealable bag and pour in the lime juice and add salt and pepper. Marinate at least 15 minutes in the fridge.
In a skillet over medium heat, add 2 T. oil and brown the tenderloin on all sides.
Once browned, turn heat down and add 2 cups chicken bouillon. Cover and cook 20-25 minutes or unti temperature is at 150F.
In another pan, add the rest of the oil and fry the garlic and Chile strips. Sprinkle with the parsley. Once the Chiles are softened, add the ingredients to the pan with the tenderloin.
Turn off the heat and let sit for about 5 minute.
Slice meat and serve over white rice or your favorite rice.
1 Pork Tenderloin-(About 2 lbs.)
3 T. Lime Juice
5 Cloves Garlic, Finely Minced
3 Guajillo Chiles, De-Stemmed & De-Seeded, Cut Into Strips
1/4 Cup Olive Oil
5 Sprigs Parsley, Finely Chopped
Salt & Pepper, To Taste
Place the meat in a resealable bag and pour in the lime juice and add salt and pepper. Marinate at least 15 minutes in the fridge.
In a skillet over medium heat, add 2 T. oil and brown the tenderloin on all sides.
Once browned, turn heat down and add 2 cups chicken bouillon. Cover and cook 20-25 minutes or unti temperature is at 150F.
In another pan, add the rest of the oil and fry the garlic and Chile strips. Sprinkle with the parsley. Once the Chiles are softened, add the ingredients to the pan with the tenderloin.
Turn off the heat and let sit for about 5 minute.
Slice meat and serve over white rice or your favorite rice.