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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Tenderloin Anasazi Recipe

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This recipe for Pork Tenderloin Anasazi is from Recipes from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole pork tenderloins
1/4 C vegetable oil
1 bottle ale or lager beer
juice of 1 lime
1 tsp. coarsely ground black pepper
1 jalapeno pepper, seeded and chopped
2 T. chopped cilantro

Polenta
1 qt. chicken broth
1 C. corn meal
½ stick butter
4 diced slices of bacon
½ C. diced onion
½ C. grated romano cheese
1 T. chopped fresh rosemary

For Posole
1 large can of white hominy
1 15 oz. can of diced tomatoes
1 4 0z. can diced green chilies
1 tsp. Italian seasoning.
1 tsp. chicken bouillon
Directions:
Directions:
1. Trim each tenderloin, if necessary. Combine all remaining ingredients in ziplock gallon bag; add tenderloins and cover and refrigerate for 8-12 hours.

2. Remove tenderloins from marinade. Grill on hot grill about 10 minutes per side for pink in the middle.

For Polenta
1. Bring broth and butter to a boil. Whisk in corn meal. Cook and stir until thick.

2. Dice bacon and cook until beginning to brown. Add onion. Cook and stir until translucent. Add 1 T. chopped rosemary. After 3 minutes add bacon mixture and cheese to polenta and stir in.

For Posole
1. Mix together in saucepan.

2. Bring to a boil. Simmer about 30 minutes.

Serve with Red Zinfandel.
Number Of Servings:
Number Of Servings:
3-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This Pork Tenderloin Anasazi is very delicious. The recipe was found in a group of recipe cards from the Pork Association. We've enjoyed this meal with many of our friends.

 

 

 

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