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

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
iris camera

Biometric payment technologies such as finger and palm scanning are slowly emerging in foodservice operations, including the University of Maryland’s transition last fall. But the future may be leaning toward a more hands-off approach.

George Mason University in Fairfax, Va., was looking to speed up its meal-swiping process alongside a new unlimited dining plan. Iris cameras , which take a photograph of an eye that is converted into data that cannot revert back to a photograph, won out.

Danny Anthes, senior manager of information technology, says two factors stood out in...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources