Roasted Pork Tenders With Orange Chile Sauce

Directions

1. In a sauce pan, bring 3 c. of water to a boil, add in anchos and simmer for 3 min. Remove from heat and let soak for 15 min. Drain and reserve the peppers and 2 Tbsp. of the liquid.
2. In a medium skillet, heat 1 Tbsp. of the oil over medium heat. Add in garlic and shallots and cook till soft, about 1 minute. Add in stock, wine, orange juice concentrate, vinegar, tomato paste, molasses, salt, and pepper. Bring to a boil and reduce the heat to low, and simmer for 3 min. Remove from the heat and place in a blender. Add in the reserved 2 Tbsp. of the pepper liquid and the reserved peppers to the mix. Puree and strain, reserve for later use as a baste.
3. Now, season the pork tenders with salt and pepper, heat remaining oil in a large non-stick skillet over medium-high heat. Add in the pork and sear on all sides for about 4 to 6 min or possibly till nicely browned. Transfer pork tenders to a baking dish and baste the tenders with the puree. Place in the oven and cook for 10 to 15 min.
4. Meanwhile garnish 4 plates with the Mexican rice-accompaniment, minced parsley, and minced orange zest. Remove the pork from the oven, slice and arrange on top of the rice.
5. This recipe yields 4 servings.