GRILLED PORK TENDERLOIN ALA ORANGE'

South of the border flavor!



INGREDIENTS:


                               Spicy Orange Vinaigrette: 
                               3 cups fresh orange juice 
                               1/4 cup sherry vinegar 
                               2 teaspoons Dijon mustard 
                               2 teaspoons ancho chile powder 
                               1 cup olive oil 

                               Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let
                               cool slightly. Combine the orange syrup, vinegar, mustard and ancho
                               chile powder in a blender and blend 30 seconds. With the motor
                               running slowly add the oil until the dressing emulsifies. Season to taste
                               with salt and pepper. 

                               Marinade: 
                               2/3 cup fresh lime juice 
                               3 tablespoons ancho chile powder 
                               3 tablespoons pasilla chile powder 
                               2 teaspoons cayenne 
                               1 cup olive oil 
                               1 teaspoons salt 
                               2 (2 pound) pork tenderloins 

                               Combine all ingredients in a blender and blend until smooth. Reserve
                               1/2 cup of the marinade, pour the remaining marinade into a large
                               baking dish, add the tenderloin and turn to coat. Cover and
                               refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove
                               pork from marinade and grill for 10 to 12 minutes basting with the
                               reserved marinade. Let rest 10 minutes before slicing. 

                               Spoon rice and beans onto a large platter, top with sliced pork and
                               drizzle with Spicy Orange Vinaigrette. 

                               Yield: 8 servings


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