This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There has been a lot of talk lately about the burdens of the Presidency. Decisions that the President has to make often affect the lives of tens of millions of people around the world, but that does not mean that they should take longer to make. Some men can make decisions and some cannot. Some men fret and delay under criticism. I used to have a saying that applies here, and I note that some people have picked it up, 'If you can’t stand the heat, get out of the kitchen.'"
-Harry S. Truman, 33rd President of the United States
This is a sauce that doesn't seem spicy at first but the poblanos give it a soft spiciness without a lot of burn. The sauce goes great on almost anything – beef, chicken or a more flavorful fish like tuna.
Servings: 4 | Serving size: 4 ounces pork with sauce
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers, especially as sandwiches.
|2 medium||poblano peppers|
|1 tsp||olive oil|
|1 small||onion (diced)|
|1 cup||low sodium chicken broth|
|1 ounce||semi-soft goat cheese|
|16 ounce||pork tenderloin|
|spray olive oil|
Place the poblanos in the oven and set the temperature to 325°F. Let them roast for 20 minutes. Remove and place in a paper bag. When cool, peel and seed. Dice the peppers.
Place the olive oil in a skillet over medium-high heat. Add the onions and cook for about 10 minutes, stirring frequently. Add the peppers, cumin, chicken broth and salt. Cook for about 20 minutes until the liquid is reduced by half.
Using a blender or mini-chopper, puree the pepper & onion mixture until smooth. Return it to the pan and add the goat cheese. Whisk it in as it melts until the sauce is smooth.
Place a large skillet in the oven and preheat to 425°F. When the oven comes to temperature, spray the pan lightly with oil and place the pork tenderloin in the pan. Roast for about 7 minutes and turn the tenderloin over. Roast, turning about every 5 minutes, for a total of about 20 minutes.
Remove the tenderloin from the oven, slice, and serve topped with the sauce.
Serving size: 4 ounces pork with sauce
|Calories 175||Calories from Fat 49|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||4%|
|Vitamin A 4%||Vitamin C 522%|
|Calcium 3%||Iron 9%|
|Vitamin K 4 mcg||Potassium 593 mg|
|Magnesium 38 mg|