Archive for June, 2011

Pork Adobo in Tomato Sauce, a la Crockpot

Posted on June 9, 2011. Filed under: eat this |

This summer, each family member is choosing a meal one night a week (all choose and I prepare–I might have made a mistake with this arrangement).

My daughter chose her favorite, a pork dish where we sear tenderloins in a pan and then cook them the rest of the day in a tomato sauce in the crockpot. Because it’s normally something I just throw together, it’s taken me a minute to get the recipe together, but here’s my recipe, imagined by me, just now, on the fly:

two pork tenderloins (preferably not the Hormel/chemical-soaked kind–I always go for grocery store brand/all-natural, etc.)

two containers of 26 oz crushed/pureed/strained tomatoes (I use Pomi, in the box); I only had one box in the pantry, so I subbed a bottle of beer for the rest of the liquid last night

one can chipotle chiles in adobo sauce

one lime, cut in half

one c. brown sugar (approx–use more or less depending on your tastes)

six T. olive/evoo/canola/veg oil (any one will do, use oil to your taste)

three or four T. chili powder

Serve with Spicy Saffron Rice:

one pkg yellow rice


one T butter

two to four c. chicken broth

Plug in crockpot on whatever setting you choose, and pour in tomatoes or whatever tomato/beer ratio you have on hand. Crack open that can of chiles in adobo and fish out a few chiles from that gunk that stains your fingers and your chopping board. I chop the chiles into very fine bits because they’re too papery for my palate. I usu chop six or eight and am very careful to remove the stem ends (because: GROSS). Scrape the chopped chiles into the tomato sauce in the crockpot and stir to distribute.

Put a large saute pan on the stove and turn the burner to med-high.

In a large enough bowl to accommodate the pork tenderloins, mix brown sugar, chili powder, juice of both lime halves (I use a reamer to do this, but a fork will work, too), and oil. Put both pork tenderloins into this mixture and make sure they’re completely coated.

Sear the tenderloins on all sides in your hot pan, being careful to avoid a complete caramel-burn from the brown sugar. RESERVE ANY REMAINING MARINADE IN THE BOWL. Once the tenderloins are seared on all sides, put them and any remaining marinade into the crockpot.

We serve this dish with spicy saffron rice, which I cook as directed with chicken broth instead of water, and to which I add one jalapeno, stemmed and seeded, cut in half.

When you’re ready to eat, shred the tenderloins and serve the meal with that spicy tomato sauce over the rice/pork or just on the side.

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