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Pork in Guajillo Chile Sauce with Avocado |
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Serves: 4
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(Cerdo en Salsa de Chile Guajillo con Aguacate)
Category: Pork
Patricia Quintana prepared this excellent dish in her Mexico City cooking school some years ago. Fresh avocado leaves covered the pork to add a mild anise flavor to the meat as it cooked. Fresh avocado leaves are hard to find, so I substitute anise seeds in the sauce for a similar flavor. Roasted potatoes and sliced avocados are presented with the saucy pork.
Guajillo Chile Sauce
1/4 teaspoon anise seeds
8 small red or white potatoes, scrubbed and quartered
1 pound pork tenderloin (2 steaks)
3 tablespoons olive oil
Salt, as needed
Freshly ground pepper, to taste
2 large avocados (Hass variety preferred), peeled and sliced crosswise
1. Prepare the guajillo sauce, adding the anise seeds when blending the sauce. Reserve sauce.
2. Preheat the oven to 450°. Put the potatoes in an ovenproof casserole dish. Drizzle with about 1 tablespoon olive oil and toss the potatoes to coat with oil. Cover with foil and have the potatoes ready to go in the oven 25 minutes before the meat.
3. Meanwhile, trim the pork tenderloins of all silver skin. Rub the meat all over with olive oil. Season with salt and pepper. Line a heavy baking sheet with foil. Arrange the meat on the pan. Crimp the foil into a rim around the outside of the tenderloins. Let stand at room temperature 25 minutes. Put the potatoes in the oven.
4. Put the pork in the oven, and remove the foil from the potatoes. Continue to roast the potatoes 20 to 25 more minutes, and roast the pork 20 to 25 minutes or until no longer pink inside (155° to 160° on a meat thermometer). To serve, reheat the sauce. Slice the pork thinly and arrange on a serving platter. Stir any meat juices from the pan into the chile sauce. Spoon the sauce over the meat. Surround with the roasted potatoes and sliced avocados.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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