Making The Adobo
6 Dried Ancho Chile Peppers
2 Garlic Cloves
1 tsp. Oregano
1 tsp. Salt
1/2 tsp. Black Pepper
1/4 tsp. Ground Cloves
4 tsp. Granulated sugar
1/2 C. Apple Cider Vinegar
When I'm making this recipe i find fresh Ancho Chile Peppers to roast, combine all ingredients in a food processor or blender, blend to a smooth puree then set aside.
Prepare The Pork
In this Recipe I cut 1-1/2 pounds of Pork Tenderloin into 2 inch cubes, set aside. Prepare a Dry Rub or use a dry Cajun or Jerk Rub from a local market use rub on pork cubes and skewer them and you can sear them in a cast iron skillet or cast iron drill pan for best results. High hear and get some color on all sides. Transfer to a sheet pan lined with parchment paper or in a ceramic baking dish, take the Adobo glaze and Brush all sides of Skewered Pork. Place in pre-heated oven of 400 degrees for only a few minutes pork should still be tender but cooked through. Use more of the glaze when it comes out of the oven and you are ready to serve.
Photos By Denaldo Bain
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