Pork with Adobo

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A pork tenderloin spiced to perfection and grilled is sliced and served over a bed of corn and beans. Crispy tortilla strips and guacamole garnish the dish nicely.

Ingredients

1 oz. dried pasilla chilies, split and seeded
2 tbsp. chopped roasted garlic
1 tbsp. ground cumin
1 tbsp. dried oregano
Salt and pepper
2 cups vegetable oil
3 corn tortillas
3⁄4 cup julienned onion
3⁄4 cup julienned jalapeño
3⁄4 cup red bell pepper strips
1 1⁄2 cups fresh corn kernels
1 tbsp. chili powder
1 1⁄2 cups whipping cream
2 pork tenderloins
1⁄4 cup orange juice
1 cup black beans, cooked
4 cilantro sprigs
4 oz. prepared guacamole

Steps

1. Toast pasillas just until they color; do not burn. Remove to bowl; rehydrate with hot water for 15 min.

2. Pour off water; combine pasillas, garlic, 1 tsp. cumin, and oregano in blender for adobo; puree until smooth. Season with salt and pepper to taste.

3. Heat 1 1⁄2 cups oil in medium skillet. Add tortillas and fry until crisp; drain and cut into strips.

4. In a large skillet, heat remaining 1⁄2 cup oil. Add onion, jalapeño, and bell pepper strips; sauté 3 min. Add corn; sauté until vegetables are tender. Add remaining 2 tsp. cumin and chili powder; stir in cream. Cook until reduced; season with salt and pepper to taste.

5. Sear pork tenderloins over a hot grill until browned on both sides. Brush with pasilla adobo. Grill until internal temperature reaches 160°F.

6. For service, spoon some black beans and corn mixture on a large plate. Slice tenderloins and place on top of corn sauce. Garnish with cilantro sprigs, tortilla strips, and guacamole.

Source: Recipe from Chef Pork with Adobo

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources