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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