Recipe - Roasted Pork Tenders With Orange Chile Sauce

3 cup Water
4 Ancho chiles; seeded and
rinsed
2 tablespoon Olive oil
1 tablespoon Chopped garlic
2 tablespoon Chopped shallots
Three fourths cup Chicken stock
One half cup Red wine
One fourth cup Orange juice concentrate;
thawed
1 tablespoon Red wine vinegar
2 tablespoon Tomato paste
1 tablespoon Molasses
Salt; to taste
Freshlyground black pepper;
to taste
2 Pork tenders (12 to 16 ozs
ea); trimmed of the
; silver skin
2 cup Mexican riceaccompaniment
1 tablespoon Chopped orange zestgarnish
1 tablespoon Chopped parsleygarnish

In a sauce pan, bring 3 cups of water to a boil, add anchos and simmer for
3 minutes. Remove from heat and let soak for 15 minutes. Drain and reserve
the peppers and 2 tablespoons of the liquid. In a medium skillet, heat 1
tablespoon of the oil over medium heat. Add garlic and shallots and cook
until soft, about 1 minute. Add stock, wine, orange juice concentrate,
vinegar, tomato paste, molasses, salt, and pepper. Bring to a boil and
reduce the heat to low, and simmer for 3 minutes. Remove from the heat and
place in a blender. Add the reserved 2 tablespoons of the pepper liquid and
the reserved peppers to the mixture. Puree and strain, reserve for later
use as a baste. Now, season the pork tenders with salt and pepper, heat
remaining oil in a large nonstick skillet over mediumhigh heat. Add the
pork and sear on all sides for about 4 to 6 minutes or until nicely
browned. Transfer pork tenders to a baking dish and baste the tenders with
the puree. Place in the oven and cook for 10 to 15 minutes. Meanwhile
garnish 4 plates with the Mexican riceaccompaniment, chopped parsley, and
chopped orange zest. Remove the pork from the oven, slice and arrange on
top of the rice. This recipe yields 4