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Yield
Serves : 4

How to Make It

Step 1    

Heat the oil in a large skillet. Season the tenderloins with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side. Transfer to a plate. Add the onion to the skillet and season with salt and pepper. Cover and cook over low heat until softened, about 10 minutes.

Step 2    

Return the tenderloins to the skillet and add the water and the chipotles and adobo. Cover and simmer over low heat for 5 minutes. Turn the tenderloins over and scatter all of the bell peppers on top. Cover and simmer until the meat is slightly pink inside, about 5 minutes longer. Transfer the meat to a carving board and cover loosely with foil.

Step 3    

Stir the peppers and boil over high heat until the juices thicken slightly, about 5 minutes. Season with salt and pepper. Pour the peppers into a shallow serving dish. Slice the pork 1/2 inch thick, arrange it on the peppers and serve.

Chef's Notes

One Serving Calories 355 kcal, Total Fat 14 gm, Saturated Fat 3.4 gm, Protein 40 gm, Carbohydrates 14 gm.

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