Pork: Chipotle and Honey Pork with Red Chili-Corn Sauce

posted by Terrytx 11-29-100 7:35 AM

* Exported from MasterCook *
Chipotle and Honey Pork with Red Chili-Corn Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup honey
7 tablespoons vegetable oil
2 tablespoons plus 1 teaspoon apple cider vinegar
1 tablespoon chopped canned chipotle chilies
4 large cloves garlic, chopped
2 pounds pork tenderloins
1 cup frozen corn kernels, thawed
1/4 cup chopped onion
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 tablespoons all-purpose flour
1 3/4 cups chicken stock or low-salt canned chicken broth


Puree honey, 4 tablespoons oil, 2 tablespoons vinegar, chilies and 3 chopped cloves garlic in processor. Transfer 2 tablespoons marinade to a cup for sauce; chill.

Place pork in resealable plastic bag. Por remaining marinade over meat. Seal bag. Cover and refrigerate at least 4 hours or overnight.

Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add corn; saute until golden brow, about 7 minutes. Add onion, oregano and remaining chopped garlic clove; saute 2 minutes. Mix in chili powder and flour; stir 1 minute. Gradually whisk in stock. Bring to a boil. Reduce heat to medium-low and simmer until sauce is reduced to 1 1/2 cups, about 8 minutes. Mix in remaining 1 teaspoon vinegar. Season with salt and pepper. Set aside.

Preheat oven to 425 degrees. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Remove pork from marinade. Add pork to skillet and sear on all sides, turning often, about 6 minutes. Transfer pork to rimmed baking sheet. Roast until thermometer inserted in center registers 150 degrees, about 20 minutes.

Bring chili-corn sauce to simmer. Mix in reserved 2 tablespoons marinade. Slice pork and arrange on plates. Spoon sauce over.

Source: "Bon Appetit-3/99"

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