FLASH-ROASTED PORK TENDERLOIN WITH CHIPOTLE CHILE-FRUIT GLAZE

FLASH-ROASTED PORK TENDERLOIN WITH CHIPOTLE CHILE-FRUIT GLAZE image

Categories Pork

Yield 4 people

Number Of Ingredients 14

Chipotle Fruit Sauce:
13 ounce can Mexican chipotle chilies in adobo sauce (available in many supermarkets)
6 large cloves garlic
1 teaspoon salt
1/2 cup apricot or other fruit jam
1/2 cup rice or cider vinegar, or to taste
1/3 cup sugar, or to taste
1/4 cup extra-virgin olive
Meat and Vegetables:
1 pork tenderloin, cut crosswise into 1/2-inch thick slices
4 tablespoons extra-virgin olive oil
1-1/2 pounds mixed peppers (my mix: 2 red bells, 1 Anaheim, 2 jalapeno), seeded and thin sliced
2 big handfuls (about 5 ounces) organic mixed greens
1 small to medium onion, thin sliced

Steps:

1. Make the sauce by pureeing everything together in a blender or food processor and then boiling for 5 minutes. Taste for hot, sweet, tart balance. 2. Slip 1 large or two smaller shallow baking pans in the oven. Turn heat to 475 F. 3. In a large bowl, toss together 1/2 cup of the sauce with the rest of the ingredients. 4. Spread ingredients on the hot baking pan, taking care not to burn yourself. Make sure pieces are spaced apart to help the crisping process. Roast 20 to 25 minutes, turning occasionally. Greens should be crisp, and pork firm. If the sauce threatens to burn on the pan, add a few spoonfuls of water. 5. Serve the pork and vegetables with rice, couscous, barley or just a green salad.

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