Sunday, July 31, 2011

Dukan Creamy Chipotle Pork Tenderloin

HE SAID: Very good.

Creamy Chipotle Pork Medallions
Last weekend we made a fabulous Dukan Spicy Turkey Taco Casserole and had several leftover chipotle peppers from our can of chipotles in adobo sauce.   So we decided to make a Creamy Chipotle Pork Tenderloin to use up some chipotles.   Mmm.  We're looking forward to having the leftovers over a salad tomorrow.

If you have sensitive skin, wear gloves while working with spicy peppers.  If you don't like hot food but still enjoy the smokey flavor of chipotles, use less and remove as many seeds as you can.

Serves 4 (or 2 with leftovers)
Prep Time: 10 minutes
Cook Time: 10-15 minutes

1 pork tenderloin, remove excess fat and cut into 1/4 inch medallions
2 chipotle in adobo sauce, sliced finely
2 t. adobo sauce from can of chipotles
1/4 c. fresh lime juice
lime zest of one half of a lime
2 t. red wine vinegar
1/4 c. dry white wine
5 garlic cloves, minced
1 t. ground cumin
1 t. kosher salt
black pepper
1/8 c. honey or sugar free maple syrup
1/4 c. non-fat half-and-half
1 c. fat free sour cream

Mix chipotle, adobo sauce, lime juice, zest, red wine vinegar, wine, garlic, cumin and kosher salt.  Season pork medallions with salt and pepper and pan fry in little bit of the chipotle sauce.  You don't want to use too much sauce since you want the pork to brown.  Don't overcook the pork, usually around 3 minutes per side should work, be sure the meat isn't pink anymore.  Remove pork medallions from pan and reduce heat.  Once the heat of the pan has dropped, slowly stir in the half-and-half, then the sour cream, then the honey or syrup.


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