Nuevo Carne Adobada
4 to 6 servings
RED CHILE:
1 pound red chile pods, dried and seeded
3 quarts water
3 cloves garlic
Salt, to taste
Dash oregano and cumin
1 medium onion, chopped (optional)
PORK TENDERLOIN:
2 pounds pork tenderloin
Salt, to taste
RED CHILE SAUCE:
Remove stems and seeds. Wash pods in colander with running water to remove dust that may have accumulated from ristra while drying outdoors. Soak pods in water and simmer on stove for about 45 minutes, until pods are quite soft. Place chile in batches in blender with enough of remaining water in pot and puree chile. Add garlic and salt while blending. Remove chile from blender and pour into a food mill (this will remove skin from pods completely and creates a very silky finish). Process chile in food mill and pour contents in a sauce pot. Set aside 2 cups of uncooked red chile for pork marinade. The remaining chile may now be simmered for 30 to 45 minutes over medium to low heat.
PORK TENDERLOIN:
Pour two cups of red chile over raw pork as a marinade and set aside in refrigerator for about 4 hours or overnight. Grill tenderloins over high heat and turn them until seared. Remove and place tenderloins in heavy - duty aluminum foil with remaining marinade and cook over medium heat on grill until done ( usually 12 to 18 minutes, depending on heat and size of tenderloins). Use thermometer to check temperature of pork. Normally it should read 170 degrees. Alternate cooking method: cook in oven at 300 degrees until pork is tender and thermometer reads 170 degrees.
